Hearty and Flavorful Mixed Fish Cake Soup
How to Make Radish-Packed Fish Cake Soup
In the chilly winter months, fish cake soup is a comforting staple in my kitchen. Nowadays, there are convenient packages of assorted fish cakes with various shapes and textures, making it easy to create a delicious soup by adding your favorite vegetables. Since winter radishes are in season and incredibly sweet right now, I’ve added plenty of them to this soup for a refreshing and deep broth. I also found that one package only contained one tteokbokki rice cake, so I added a few more from my freezer to make it extra special! This recipe is perfect for a warm meal or a delightful side dish.
Ingredients- 1 package assorted fish cakes (approx. 300-400g)
- 850g Korean radish (about 1/3 of a large radish)
- 1 handful Tteokbokki rice cakes (approx. 100g)
- 7 cups Anchovy-Kelp broth (approx. 1.4L)
- 1 Tbsp Cheongju (rice wine, for removing fishy odor)
- 1 Tbsp Soy sauce (Guk-ganjang, or regular soy sauce)
- Pinch of black pepper (whole or ground)
- Optional: Green onions, crown daisy, red chili peppers, minced garlic
Cooking Instructions
Step 1
First, wash and peel the Korean radish. Slice it into thick, bite-sized pieces, about 1cm thick. You can round off the edges by shaving them slightly; this helps prevent the radish from breaking apart during cooking and makes for a nicer presentation.
Step 2
Place the prepared radish in a pot and pour in 7 cups of pre-made anchovy-kelp broth. Bring the broth to a boil over high heat, then reduce the heat to medium and simmer until the radish is tender and translucent, about 10-15 minutes. Cooking the radish thoroughly will infuse the broth with its natural sweetness.
Step 3
Once the radish is tender, taste the broth and season it according to your preference. Start with 1 tablespoon of guk-ganjang (Korean soup soy sauce) for a savory depth. You can adjust the saltiness later with regular salt if needed. Assorted fish cakes can sometimes have excess oil, so it’s a good idea to briefly blanch them in boiling water or pour hot water over them to remove some of the oil for a cleaner-tasting broth.
Step 4
Add the blanched fish cakes to the pot, along with 1 tablespoon of cheongju (rice wine) to eliminate any fishy odors and enhance the flavor. If your tteokbokki rice cakes are frozen or firm, soak them in warm water for a few minutes until they soften. For an extra layer of flavor, you can add about half a tablespoon of minced garlic at this stage.
Step 5
Bring the soup back to a gentle boil. Add the softened tteokbokki rice cakes and continue to simmer for another 2-3 minutes, or until the rice cakes are chewy and tender. Once the fish cakes and rice cakes are cooked through, taste the broth again and adjust the seasoning with salt if necessary.
Step 6
Ladle the hot fish cake soup into serving bowls. For a more appealing presentation, you can thread some of the fish cakes onto skewers. Finish with a sprinkle of coarsely ground black pepper for an extra kick of aroma and flavor. Garnish with chopped green onions, crown daisy, or red chili peppers, if desired.
