Refreshing Pollock Roe Soup with Bean Sprouts
Start your morning right with a warm and refreshing Bean Sprout and Fish Cake Soup!
Looking for a hearty and comforting soup for busy mornings? Introducing ‘Bean Sprout and Fish Cake Soup,’ where the refreshing crispness of bean sprouts meets the chewy texture of fish cakes in a deeply flavorful and clean broth. We’ve added generously cut radish to simmer with a rich anchovy broth, creating an exceptionally refreshing and profound taste. Perfect for enjoying with rice or sipping on its own, this soup is a beloved, satisfying morning staple for the whole family. It’s simple to make, allowing anyone to easily enjoy delicious homemade cooking.
Main Ingredients- 300g fish cakes (e.g.,Odeng/Eomuk), cut into bite-sized pieces
- 2 handfuls fresh bean sprouts (approx. 200g)
- 1/2 stalk green onion
- 1 green chili pepper
- 1 red chili pepper
- 1 piece radish, cut into large chunks (approx. 100g)
Cooking Instructions
Step 1
First, briefly blanch the fish cakes in boiling water to remove excess oil, then cut them into bite-sized pieces as desired. Cut the radish into large, irregular chunks about 0.5 cm thick. This method helps to extract a refreshing flavor into the broth.
Step 2
Rinse the bean sprouts thoroughly under running water, remove any roots, and drain them well. Slice the green onion diagonally, and similarly slice the green and red chili peppers diagonally to add a hint of spiciness and color.
Step 3
In a pot, combine the prepared anchovy broth and the chunked radish. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the radish becomes translucent and is about 2/3 cooked. This allows the refreshing flavor of the radish to infuse the broth. This process should take about 5-7 minutes.
Step 4
Once the radish is sufficiently cooked, increase the heat back to high. Add the prepared fish cakes, soup soy sauce, and fermented anchovy sauce. Simmer for another 3-4 minutes, allowing the flavors to meld and the fish cakes to absorb the delicious broth.
Step 5
Finally, add the rinsed bean sprouts, diagonally sliced green onion, red chili pepper, green chili pepper, and minced garlic to the pot. Simmer for just 3-4 more minutes to maintain the crisp texture of the bean sprouts. Taste the soup and adjust the seasoning with salt if needed. Finish with a pinch of black pepper according to your preference for a perfectly refreshing and deeply flavorful Bean Sprout and Fish Cake Soup!
