Clear and Flavorful Fish Cake Hot Pot
Abundant Udon Noodles in a Savory Fish Cake Stew! Dipped in Zesty Arugula Sauce, it’s Simply Irresistible!
How about trying this delicious fish cake hot pot? It’s not overpoweringly rich but offers a refreshingly clean and light flavor profile. The special arugula dipping sauce is truly a secret weapon that elevates the hot pot experience. Dunking a skewer of fish cake into the zesty sauce creates a taste that surpasses all expectations! This dish is perfect for gatherings, special occasions, or simply a cozy meal on a chilly day.
Hot Pot Ingredients
- Assorted Fish Cakes 400g (prepare a variety for best results)
- Flat Fish Cakes 240g
- 1 Large Leek (cut lengthwise)
- 8 Skewers
- 2 Servings Udon Noodles
- 3 Tbsp Soy Sauce (for seasoning)
- 0.7 Tbsp Salt (adjust to taste)
- Pinch of Black Pepper
Garnishes and Vegetables
- Enoki Mushrooms 75g
- Oyster Mushrooms 100g (trim the base)
- 2 Shiitake Mushrooms (fresh or dried)
- 5 Cheongyang Peppers (for a spicy kick and vibrant color)
Clear Broth Ingredients
- Bonito Flakes 7g (or use a dashi bag)
- 300g Radish (cut into 3 large pieces)
- 5 Leek Roots (washed thoroughly)
- 2 Tbsp Whole Garlic Cloves (or minced garlic)
- Shiitake Mushroom Stems (optional, for added umami)
Spicy and Tangy Arugula Dipping Sauce
- Arugula (a handful, washed and chopped into approx. 0.7cm pieces)
- 4 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Water
- Enoki Mushrooms 75g
- Oyster Mushrooms 100g (trim the base)
- 2 Shiitake Mushrooms (fresh or dried)
- 5 Cheongyang Peppers (for a spicy kick and vibrant color)
Clear Broth Ingredients
- Bonito Flakes 7g (or use a dashi bag)
- 300g Radish (cut into 3 large pieces)
- 5 Leek Roots (washed thoroughly)
- 2 Tbsp Whole Garlic Cloves (or minced garlic)
- Shiitake Mushroom Stems (optional, for added umami)
Spicy and Tangy Arugula Dipping Sauce
- Arugula (a handful, washed and chopped into approx. 0.7cm pieces)
- 4 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Water
- Arugula (a handful, washed and chopped into approx. 0.7cm pieces)
- 4 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Water
Cooking Instructions
Step 1
Wash and prepare all vegetables. First, let’s make the refreshing broth. Wash the leek roots thoroughly. Cut the 300g radish into three large chunks. Add the whole garlic cloves and shiitake mushroom stems (if using) to the pot. Simmer until the radish is tender-crisp to create the broth. While the broth is simmering, you can prepare the skewers.
Step 2
Briefly blanch the assorted and flat fish cakes in hot water. This helps remove any impurities and results in a cleaner taste. Cut the flat fish cakes into three equal pieces for easier eating.
Step 3
Thread the blanched fish cakes onto skewers. Using a variety of fish cakes with different colors will make your hot pot visually appealing.
Step 4
Now, prepare the colorful ingredients for the hot pot. Trim the base of the oyster mushrooms and prepare the enoki mushrooms. Slice the leek lengthwise. Also, prepare the 5 Cheongyang peppers, which will add a spicy kick and vibrant color.
Step 5
Once the broth has simmered, strain it through a sieve to remove the leek roots, garlic, and shiitake mushrooms, leaving a clear liquid. Set aside the cooked radish pieces.
Step 6
Slice the reserved cooked radish into thick pieces. These will be added back to the broth later to enhance its refreshing flavor.
Step 7
To create a clear and deep-flavored broth, bring the strained liquid to a boil and add the bonito flakes. Let it steep for about 5-10 minutes, then strain it again through a fine-mesh sieve to obtain a pristine broth.
Step 8
This results in a clear and refreshing broth! Here’s a tip: Avoid over-steeping the bonito flakes, as they can develop a fishy taste. Steeping for 5-10 minutes is usually ideal. I find 10 minutes to be the sweet spot for flavor.
Step 9
Prepare the Cheongyang peppers by removing the seeds. A quick tip for seed removal is to insert a chopstick into the pepper and twist to loosen and remove the seeds. Score the shiitake mushrooms with a decorative pattern. While you can skewer oyster mushrooms with leeks, threading them onto the Cheongyang peppers prevents them from falling apart and makes them easier to pick up. This also adds a pleasant subtle spiciness. Slice the leek diagonally into bite-sized pieces.
Step 10
Add the sliced radish back into the simmering broth and bring it back to a boil. This step further develops the rich flavor of the fish cake hot pot.
Step 11
While the broth is simmering, prepare the delicious arugula dipping sauce. Wash the arugula and chop it into approximately 0.7cm pieces. Avoid chopping too finely to preserve the arugula’s aroma and texture. Finely chop one deseeded Cheongyang pepper for a spicy note. Combine all the dipping sauce ingredients – arugula, soy sauce, vinegar, gochugaru, sesame seeds, and water – in a bowl and mix well. Your zesty arugula sauce is ready!
Step 12
Prepare the two servings of udon noodles, which will add a delightful chewy texture to the hot pot. Having them ready makes it easy to add them once the pot is boiling.
Step 13
Once the broth is boiling, add 3 tablespoons of soy sauce (or Korean soup soy sauce for a deeper flavor) to season the broth.
Step 14
The broth should now have a richer color. Add 0.7 tablespoons of salt to adjust the final seasoning. Remember to taste and adjust the salt according to your preference.
Step 15
Bring the seasoned broth to a rolling boil. Once it’s bubbling vigorously, add the prepared fish cake skewers and the remaining pieces of Cheongyang pepper to the broth for extra spice. Let the fish cakes simmer until they are cooked through and bubbling gently.
Step 16
When the fish cakes are cooked, add the udon noodles, mushrooms, and leeks to the pot. Simmer everything together until all ingredients are tender and well-combined.
Step 17
Gently loosen the udon noodles to prevent clumping and ensure even cooking. As the soup comes to a boil again, add a generous amount of black pepper for enhanced aroma and flavor.
Step 18
The udon noodles usually cook in less than 10 minutes. Check if the noodles are tender, then turn off the heat. Your warm and delicious fish cake hot pot is now ready to be enjoyed!
