Spicy and Refreshing Fish Cake Soup
Let’s Make a Deliciously Spicy Fish Cake Soup.
I did a thorough cleaning of my house today and worked up quite a sweat! It feels so refreshing after mopping the floors and tidying up areas the vacuum couldn’t reach. Even with the air conditioner on, perspiration was dripping down my back while cleaning, making me wonder if it’s menopause causing these hot flashes. It’s hot during the day, but the nights are cool enough to sleep with the windows closed. Since I don’t sweat much in the evenings, I find myself cooking dinner then. Considering the cooler evening temperatures, I decided to make a spicy fish cake soup.
Main Ingredients- 1 pack of fish cakes (approx. 300g)
- 1/2 onion
- 1 green chili pepper
- 1 red chili pepper
- A little bit of green onion (about 1/4 stalk)
- 2 Tbsp soy sauce for soup
- 1 Tbsp anchovy sauce
- 1/2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 1.5L anchovy and kelp broth
Broth Ingredients- Dried anchovies (dried sardines) 5-7 pieces
- 1 piece of dried kelp (5x5cm)
- White part of 1/2 green onion stalk
- Green onion roots (optional)
- Dried anchovies (dried sardines) 5-7 pieces
- 1 piece of dried kelp (5x5cm)
- White part of 1/2 green onion stalk
- Green onion roots (optional)
Cooking Instructions
Step 1
First, let’s make the base for our delicious fish cake soup: the broth. In a pot, add 1.5 liters of water along with the dried anchovies, kelp, the white part of the green onion, and the clean green onion roots. Be careful not to over-boil the kelp, as it can release a bitter taste.
Step 2
Once the broth begins to boil, remove the kelp after about 5 minutes. Boiling kelp for too long can make it bitter. Rinse the removed kelp under cold water, pat it dry, and thinly slice it into shreds. Set aside. Continue to boil the remaining broth ingredients for another 10-15 minutes to extract a deep flavor. Then, strain and keep only the clear broth.
Step 3
Now, let’s prepare the vegetables. Thinly slice the onion. Slice the green onion diagonally. Slice the green and red chili peppers diagonally as well. If you prefer it spicier, feel free to add more green chili peppers.
Step 4
Cut the fish cakes into bite-sized pieces or desired shapes. For larger fish cakes, folding them in half or cutting them into 3-4 pieces before adding them to the boiling broth allows them to absorb more flavor. You can also thread them onto skewers for a more appealing presentation.
Step 5
Bring the prepared anchovy and kelp broth to a boil. Add the sliced onions and the prepared fish cakes. The onions will add sweetness and a refreshing taste to the soup.
Step 6
It’s time to add the seasonings to give the fish cake soup its flavor. Stir in 2 tablespoons of soy sauce for soup, 1 tablespoon of anchovy sauce, 2 tablespoons of gochugaru, and 1/2 tablespoon of minced garlic. Stir well until the seasonings are dissolved. (You can adjust the amount of gochugaru to your preference.)
Step 7
Finally, add the diagonally sliced green onions, green chili peppers, and red chili peppers, and let it simmer for another moment. Your spicy and refreshing fish cake soup is now complete! You can garnish it with the shredded kelp you prepared earlier for a nicer look.
Step 8
Serve immediately while piping hot to fully enjoy the delightful combination of spicy broth and chewy fish cakes. This irresistible spicy fish cake soup is perfect with a bowl of rice. Enjoy your delicious homemade meal!
