Spicy and Refreshing Fish Cake Soup
【Super Easy】Making a Refreshing Fish Cake Soup with Radish
This recipe uses up leftover radish to create a wonderfully cool and spicy fish cake soup! With just some anchovy broth, you can whip up a delicious fish cake soup in no time. Perfect for when you’re craving a warm bowl of soup!
Main Ingredients- 5-6 sheets of flat fish cakes
- 5 round fish cakes
- 1/3 Korean radish
- 1/2 onion
- 1/2 stalk of green onion
- 2 ‘tteungcho’ peppers (hot green peppers)
Seasoning & Broth- 1 anchovy and kelp broth pack
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- Pinch of black pepper (about 4 shakes)
- 1/2 Tbsp salt (or adjust to taste)
- 1 anchovy and kelp broth pack
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- Pinch of black pepper (about 4 shakes)
- 1/2 Tbsp salt (or adjust to taste)
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut 5-6 sheets of flat fish cakes and 5 round fish cakes into bite-sized pieces (about 5cm). Rinse them lightly under cold water to remove any impurities.
Step 2
Next, prepare the vegetables. Slice about 1/3 of a Korean radish into thin rounds or cubes. (Tip: If you plan to eat it all in one sitting, thinner slices will cook faster.) Slice the 1/2 onion thinly, and diagonally slice the 1/2 green onion stalk. Finely chop the 2 ‘tteungcho’ peppers to add a spicy kick.
Step 3
Pour water into a pot, filling it about 2/3 full (for a 20cm pot). Add the sliced radish and the anchovy and kelp broth pack to the water. (Tip: Instead of a broth pack, you can use water steeped with dried shiitake mushrooms or pieces of kelp. Shiitake mushroom broth adds a nice umami flavor.)
Step 4
Once the water comes to a boil, let the broth pack steep for at least 5 minutes, then remove it. This ensures a clean, clear broth without any bitterness.
Step 5
Add the rinsed and cut fish cakes to the pot. Stir in 1 tablespoon of soy sauce for a subtle depth of flavor and a nice color to the broth.
Step 6
Add 1 tablespoon of minced garlic. Minced garlic helps to eliminate any fishy odor from the fish cakes and deepens the broth’s taste.
Step 7
Add about 4 shakes of black pepper. Black pepper contributes a piquant aroma to the soup. (Tip: Cubing the radish prevents it from breaking apart even with longer cooking, but if you’re eating it all at once, thinner slices will shorten the cooking time.)
Step 8
When the soup starts to boil again, add all the prepared onion, green onion, and ‘tteungcho’ peppers. Adding these vegetables will enrich the flavor of the broth.
Step 9
Finally, add 1/2 tablespoon of salt to season. (Tip: Adjust the amounts of soy sauce and salt according to your preference.) Simmer for a little longer until all the ingredients meld together. Your spicy and refreshing fish cake soup is ready! Enjoy this warm and delicious soup!
