Delicious Fish Cake Udon with a Rich Broth
Kim Soo-mi’s Fish Cake Udon: An Amazing Broth Using Leftover Fish Cakes!
A hearty and refreshing fish cake udon recipe from Chef Kim Soo-mi, perfect for using up those leftover fish cakes in your fridge. The broth is incredibly flavorful and satisfying, making this a truly special dish.
Broth Ingredients- Dried anchovies for broth
- Dried kelp (dashima), 1 piece
- Water, 1L
- Shiitake mushrooms, 2
Main Ingredients- Square fish cakes, 2
- Assorted leftover fish cakes, a handful
- Udon noodles, 1 serving
- Zucchini (or Korean squash), 1/4
- Green onion (scallion), 1/2 stalk
- Green chili pepper, 1 (optional, for spice)
- Red chili pepper, 1/2 (for color)
- Square fish cakes, 2
- Assorted leftover fish cakes, a handful
- Udon noodles, 1 serving
- Zucchini (or Korean squash), 1/4
- Green onion (scallion), 1/2 stalk
- Green chili pepper, 1 (optional, for spice)
- Red chili pepper, 1/2 (for color)
Cooking Instructions
Step 1
Start by making a deep and refreshing broth. In 1L of cold water, add a bundle of dried anchovies and a piece of dried kelp (dashima, about 10cm square) inside a mesh bag. Add the 2 shiitake mushrooms as well. Bring to a gentle simmer over medium heat for 10-15 minutes to extract a rich flavor. Remember to remove the kelp after it starts boiling to prevent any bitterness.
Step 2
Prepare the vegetables to add texture and flavor. Thinly peel the green skin of the zucchini and slice it into long, thin strips, similar in thickness to the udon noodles. This will give them a pleasant bite when cooked.
Step 3
Slice the green onion lengthwise into strips, matching the thickness of the zucchini. The fragrant green onion will add another layer of deliciousness to the broth.
Step 4
Slice the square fish cakes into long strips, about the same thickness as the udon noodles. Chewy fish cakes are a wonderful complement to udon.
Step 5
Cut any leftover assorted fish cakes into bite-sized pieces. This is a great way to use up small pieces and reduce food waste.
Step 6
Once the broth is ready, carefully remove the mesh bag with the anchovies, kelp, and shiitake mushrooms. To the clear broth, add 2 Tbsp of Korean soup soy sauce (guk-ganjang) and 2 Tbsp of brewed soy sauce (yangjo-ganjang) to build the foundational flavor. It’s best to taste and adjust the soy sauce amount as you go.
Step 7
Now, add the udon noodles to the pot and cook over medium heat. Gently loosen the noodles so they don’t stick together as they cook.
Step 8
Add all the prepared ingredients except the sliced square fish cakes: zucchini, green onion, and assorted fish cakes. Finely chop 1 green chili pepper for a touch of heat and 1/2 red chili pepper for a vibrant color, and add them to the pot. The chilies will make the broth even more refreshing and zesty.
Step 9
Add 1/2 Tbsp of minced garlic. If you prefer a touch of sweetness, add 1/3 Tbsp of sugar. The sugar is optional; feel free to omit it if you prefer to highlight the natural flavors of the ingredients.
Step 10
When all the ingredients are almost cooked, add the sliced square fish cakes and let everything simmer for another moment. Adding the square fish cakes at the end helps them retain their chewy texture without becoming mushy. Finally, adjust the seasoning with salt if needed, and finish with a sprinkle of ground black pepper for extra aroma. Your delicious fish cake udon is now ready to enjoy!
