Spicy Kimchi and Fish Cake Soup (Kimchi Eomuk Guk)
Kimchi Fish Cake Soup: A Delicious Harmony of Kimchi and Fish Cakes! Enjoy a Refreshing Broth with Added Bean Sprouts!
Today, I made a delightful Kimchi Fish Cake Soup using deliciously fermented, tangy kimchi and savory fish cakes. The warm, spicy broth is incredibly satisfying, making it hard to resist reaching for another spoonful even with other side dishes available. It’s the perfect soup for a chilly day! Adding bean sprouts made the broth even more refreshing and enhanced the overall flavor, making it a truly enjoyable meal. Give this recipe a try for a hearty and delicious Kimchi Fish Cake Soup!
Main Ingredients- 2 cups well-fermented ripe kimchi
- 3 sheets of square fish cakes
- 1 handful of fresh bean sprouts
- 1 stalk of green onion
- 1.5 liters anchovy broth
- 1 Tbsp soy sauce for soup (approx. 15ml)
- 1/2 Tbsp salt (approx. 3g)
- 1 tsp salted shrimp (saeujeot) (approx. 5g)
Cooking Instructions
Step 1
First, let’s make a flavorful broth. Add 1 anchovy broth pack to 1.5 liters of water and simmer over medium heat for about 15 minutes. Once the broth has extracted its flavor, remove the broth pack and set aside.
Step 2
Cut the 3 sheets of square fish cakes into bite-sized pieces (about 2cm wide). Slice the green onion stalk diagonally for preparation.
Step 3
Add 2 cups of the well-fermented kimchi to the prepared broth. The tangy flavor of the kimchi is key to the soup’s taste. Then, add the pre-cut fish cakes as well. If you prefer a stronger kimchi flavor, you can add a little kimchi juice; however, if you find the taste too intense, it’s perfectly fine to omit it.
Step 4
Once the broth with kimchi and fish cakes starts to boil, continue simmering for another 2-3 minutes until the fish cakes float to the surface, indicating they are cooked. This step allows the savory essence of the fish cakes to infuse into the broth.
Step 5
Now, add the handful of fresh bean sprouts, after washing them thoroughly. Adding bean sprouts will make the broth even more refreshing. Also, add the pre-sliced green onions and simmer for a short while longer.
Step 6
Finally, let’s adjust the seasoning. Add 1 tablespoon of soy sauce for soup, 1/2 tablespoon of salt, and 1 teaspoon of salted shrimp. Salted shrimp adds a wonderful umami and depth of flavor, making the soup even more delicious. If you don’t have salted shrimp, you can adjust the seasoning with soy sauce and salt to your preference. Taste and adjust as needed.
Step 7
And there you have it – a delicious Kimchi Fish Cake Soup, made with tangy kimchi, chewy fish cakes, and refreshing bean sprouts! The warm, spicy broth is truly captivating, making it the perfect dish to warm you up on a cold day. The combination of savory and soft fish cakes with the tangy kimchi is fantastic, and the addition of bean sprouts makes the broth exceptionally clean and refreshing. This delicious Kimchi Fish Cake Soup will have you finishing your rice in no time. Be sure to give it a try!
