Clear and Refreshing Fish Cake Soup
Super Easy! Refreshing Fish Cake Soup Recipe with Anchovy-Kelp Broth
Make a delicious, clear fish cake soup at home with ease! By simmering tender fish cakes, crisp radish, and fragrant green onions in a refreshing broth made from anchovies and kelp, you’ll achieve a wonderfully satisfying soup that warms you from the inside out. With simple ingredients and an easy cooking process, this is a quick and delightful dish that the whole family will love.
Main Ingredients
- 3 sheets of flat fish cakes (eomuk)
- 1/4 Korean radish (mu, approx. 150g)
- 1/2 green onion stalk (daepa, approx. 50g)
Seasoning & Flavoring
- 0.5 Tbsp minced garlic (approx. 5g)
- 2 Tbsp soup soy sauce (guk-ganjang, approx. 20ml)
- 1 Tbsp cooking wine or mirin (approx. 10ml)
- 0.5 Tbsp salt (approx. 5g, adjust to taste)
- A pinch of ground black pepper
Basic Broth Ingredients
- 7 cups water (approx. 1.4L)
- 8 dried anchovies for broth (remove innards)
- 4 pieces of dried kelp (5cm x 5cm each)
- 0.5 Tbsp minced garlic (approx. 5g)
- 2 Tbsp soup soy sauce (guk-ganjang, approx. 20ml)
- 1 Tbsp cooking wine or mirin (approx. 10ml)
- 0.5 Tbsp salt (approx. 5g, adjust to taste)
- A pinch of ground black pepper
Basic Broth Ingredients
- 7 cups water (approx. 1.4L)
- 8 dried anchovies for broth (remove innards)
- 4 pieces of dried kelp (5cm x 5cm each)
Cooking Instructions
Step 1
The foundation of a delicious fish cake soup is a clear and refreshing broth! In a pot, combine 7 cups of cold water (approx. 1.4L), 8 dried anchovies (with innards removed), and 4 pieces of kelp. Bring this to a boil over high heat with the lid off.
Step 2
Once the water reaches a rolling boil, reduce the heat to medium. Let it simmer for another 10 minutes to allow the kelp’s umami and the anchovies’ savory flavor to fully infuse into the broth. It’s best to remove the kelp after about 10 minutes, as prolonged boiling can sometimes impart a slightly bitter taste.
Step 3
After simmering for 10 minutes, strain the broth, removing all the anchovies and kelp. This carefully prepared broth will give your fish cake soup a much deeper and more refreshing flavor profile.
Step 4
To ensure a cleaner taste and remove excess oil, briefly blanch the fish cakes in boiling water for about 30 seconds. After blanching, rinse them quickly under cold running water.
Step 5
Cut the fish cakes into bite-sized pieces. Cutting them too small might reduce the enjoyable chewiness, so aim for a moderate size.
Step 6
Slice the Korean radish thinly into half-moon shapes (nabak-썰기). Thinly slice the green onion diagonally. These cuts will offer a pleasant texture when cooked.
Step 7
Add the sliced radish to the prepared clear broth and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 3 minutes, or until the radish becomes slightly tender and translucent. This step helps the radish release its refreshing essence into the soup.
Step 8
Now, add the cut fish cakes, 0.5 Tbsp minced garlic, 2 Tbsp soup soy sauce, 1 Tbsp cooking wine, and 0.5 Tbsp salt to season the soup. Let it simmer for another minute to allow the flavors to meld together. Feel free to adjust the amount of salt according to your preference.
Step 9
Finally, add the diagonally sliced green onions and bring the soup to a brief boil to finish. A light sprinkle of ground black pepper adds the perfect finishing touch. Enjoy your warm and revitalizing fish cake soup – a comforting addition to any meal!
