Warm and Spicy Fish Cake Kimchi Soup
Easy and Delicious Fish Cake Kimchi Soup Recipe
A super simple and cost-effective Kimchi Soup that’s perfect for a comforting meal at home!
Main Ingredients
- 1 bowlful of well-fermented kimchi (approx. 150g)
- 2 sheets of flat fish cakes (approx. 100g)
Broth Ingredients
- 1 handful of dried anchovies for broth (approx. 10g)
Seasoning
- Anchovy sauce (for seasoning)
- 2 ladles of kimchi brine (approx. 100ml)
- 1 handful of dried anchovies for broth (approx. 10g)
Seasoning
- Anchovy sauce (for seasoning)
- 2 ladles of kimchi brine (approx. 100ml)
Cooking Instructions
Step 1
Pour about 1300ml (approx. 6.5 cups) of water into a pot. Add a handful of dried anchovies for broth and bring to a boil over medium-high heat. Let it simmer for about 10 minutes to extract a flavorful anchovy broth.
Step 2
While the broth is simmering, slice the flat fish cakes into bite-sized pieces (about 2cm wide). Roughly chop the well-fermented kimchi along with its juice until you have about a bowlful. If your kimchi is very sour, you can add a pinch of sugar.
Step 3
Once the broth has adequately simmered, remove all the anchovies from the pot. For a cleaner taste, you can also strain the broth through a sieve.
Step 4
Add the sliced fish cakes and kimchi to the clear anchovy broth. Pour in 2 ladles of kimchi brine – this will add a deeper, spicier flavor to the soup.
Step 5
First, bring the soup to a rolling boil over medium-high heat to cook the ingredients. Once it starts to boil vigorously, reduce the heat to low. Taste the soup and adjust the seasoning with anchovy sauce as needed. (Adjust the amount based on the saltiness of your kimchi).
Step 6
Simmer gently over low heat for about 15 minutes. This allows the flavors of the fish cakes and kimchi to meld beautifully into the broth, creating a deeply satisfying and refreshing Fish Cake Kimchi Soup. Serve warm and enjoy!
