Mussel and Fish Cake Soup: A Delightful Korean Classic
Perfect for Entertaining Guests: A Feast for Your Daughter’s Friends
Delicious Mussel and Fish Cake Soup- 1 pack fresh mussels (approx. 300-400g)
- 4 sheets of fish cake (eomuk)
- 1L broth (anchovy-kelp or store-bought)
- 2 Korean green chilies (cheongyangcho)
- 1/2 stalk of leek (daepa)
- 1 Tbsp minced garlic
Simple Zucchini Pancakes- 1 zucchini
- 1/2 cup Korean pancake mix (buchim garu)
- 1 egg
- Vegetable oil, for frying
- Pinch of salt
Savory Pan-Fried Mackerel- 1 whole mackerel (samchi)
- Vegetable oil, for frying
- Soy sauce-based dipping sauce (optional)
Elegant Smoked Duck Stir-fry- 300g sliced smoked duck
- 150g bean sprouts
- 50g chives
- 2 Korean green chilies (cheongyangcho)
- 1 Tbsp oyster sauce
- Minced garlic, to taste
- Toasted sesame seeds, for garnish
- 1 zucchini
- 1/2 cup Korean pancake mix (buchim garu)
- 1 egg
- Vegetable oil, for frying
- Pinch of salt
Savory Pan-Fried Mackerel- 1 whole mackerel (samchi)
- Vegetable oil, for frying
- Soy sauce-based dipping sauce (optional)
Elegant Smoked Duck Stir-fry- 300g sliced smoked duck
- 150g bean sprouts
- 50g chives
- 2 Korean green chilies (cheongyangcho)
- 1 Tbsp oyster sauce
- Minced garlic, to taste
- Toasted sesame seeds, for garnish
- 300g sliced smoked duck
- 150g bean sprouts
- 50g chives
- 2 Korean green chilies (cheongyangcho)
- 1 Tbsp oyster sauce
- Minced garlic, to taste
- Toasted sesame seeds, for garnish
Cooking Instructions
Step 1
First, let’s prepare the star of our Mussel and Fish Cake Soup: the mussels! Scrub the mussels thoroughly under running water to remove any dirt or grit. Then, grasp the beard-like threads (called ‘suyeom’ in Korean) and pull them firmly towards the pointed end to remove them. This step ensures a cleaner broth and a more pleasant eating experience.
Step 2
Next, prepare the fish cakes. Cut each rectangular fish cake in half. Then, fold them in half or in thirds, and thread them onto skewers. This technique helps the fish cakes maintain their shape and prevents them from falling apart in the soup.
Step 3
Now, let’s make the flavorful broth! In a pot, combine dried anchovies, dried kelp, leek roots (optional), and dried red chilies (for a hint of spice). Bring this mixture to a boil and simmer to create a delicious, clear broth. Once the broth is ready, add all the prepared mussels to the pot. As the mussels cook, they will open up and release their briny essence into the broth.
Step 4
Once the mussels have opened, gently push them to one side of the pot. Add the skewered fish cakes to the broth. Ladle some of the hot broth over the fish cakes to help them absorb the soup’s flavors while they cook.
Step 5
To finish the soup, add the minced garlic, thinly sliced leek, and chopped Korean green chilies. Let it simmer for another minute or two for the flavors to meld. This creates a wonderfully refreshing and slightly spicy soup that’s perfect as an appetizer or a light meal.
Step 6
Next up, we have simple and delicious Zucchini Pancakes (Hobakjeon)! Slice the zucchini into thin rounds, about 0.5 cm thick. Sprinkle them lightly with salt and let them sit for about 10 minutes. This draws out excess moisture, helping the batter adhere better and resulting in crispier pancakes.
Step 7
Gently pat the sliced zucchini dry with a paper towel to remove any excess water. Dredge each slice in the Korean pancake mix (buchim garu), ensuring it’s well-coated. Then, dip them in the beaten egg and pan-fry in a moderately heated skillet with a generous amount of vegetable oil. Fry until golden brown and crispy on both sides. They are best enjoyed warm!
Step 8
For a healthy and tasty main dish, let’s pan-fry Mackerel (Samchi). Lightly score the skin of the cleaned mackerel with a knife; this helps it cook evenly and look more appealing. Heat a skillet with a little vegetable oil over medium-high heat. Place the mackerel in the skillet and gently press down with tongs to ensure even contact and achieve a nice crispy skin. Cook until golden brown and cooked through on both sides.
Step 9
Once the mackerel is perfectly cooked, serve it with your favorite dipping sauce. A simple soy sauce-based dipping sauce or a mix of soy sauce and wasabi complements the fish beautifully. This makes for a satisfying and healthy meal component.
Step 10
Finally, let’s make an elegant Smoked Duck Stir-fry! Prepare your aromatics and vegetables: thinly slice or chop the Korean green chilies and garlic. Wash and thoroughly drain the chives and bean sprouts. Having all your ingredients prepped and ready makes the stir-frying process much smoother.
Step 11
Heat a skillet or wok over medium heat. Add the sliced smoked duck and stir-fry until it releases its flavorful fat. Once the duck is lightly browned and some oil has rendered, add the prepared bean sprouts and continue to stir-fry until they are slightly tender but still retain a pleasant crunch.
Step 12
Add the oyster sauce to the stir-fry for a rich umami flavor and toss everything together to coat evenly. Finally, add the chopped chives and green chilies. Stir-fry for just another minute until the chives are wilted and fragrant. This combines wonderful textures and aromatic flavors.
Step 13
Garnish generously with toasted sesame seeds for an extra nutty flavor and visual appeal. This Smoked Duck Stir-fry is not only delicious on its own but also makes a fantastic topping for a bowl of rice!
