Spicy and Refreshing Bean Sprout and Fish Cake Soup
Hangover Soup | Bean Sprout and Fish Cake Soup | Hearty Breakfast Meal | Winter Delicacy
Introducing a recipe for a spicy and refreshing bean sprout and fish cake soup that will revitalize you, especially on a morning after drinking. The clear, refreshing broth, chewy fish cakes, and crisp bean sprouts create a delightful harmony, making it a satisfying meal.
Main Ingredients- 200g Bean sprouts
- 450g Assorted fish cakes
- 1 large Green onion (scallion)
- 1 handful Dried anchovies for broth (approx. 10g)
- 1400ml Water (7 cups)
Seasoning Ingredients- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (Myeolchi-aekjeot)
- 1 Tbsp Soy sauce (Yangjo-ganjang)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Cooking wine (Mirin, etc.)
- 1 tsp Brown sugar
- Pinch of Black pepper
- Salt to taste (for seasoning adjustment)
- 2 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Fish sauce (Myeolchi-aekjeot)
- 1 Tbsp Soy sauce (Yangjo-ganjang)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Cooking wine (Mirin, etc.)
- 1 tsp Brown sugar
- Pinch of Black pepper
- Salt to taste (for seasoning adjustment)
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious bean sprout and fish cake soup. Fresh ingredients are key to a great taste!
Step 2
Rinse the bean sprouts thoroughly under running water 2-3 times. You don’t need to trim the heads or tails; they can be used as is. Drain them well and set aside.
Step 3
Briefly blanch the assorted fish cakes in boiling water. About 10-20 seconds is sufficient. This step helps remove excess oil and additives from the fish cakes, resulting in a cleaner broth. After blanching, rinse them under cold water and drain.
Step 4
Cut the blanched fish cakes into bite-sized pieces (approximately 2x5cm). Slice the green onion diagonally about 0.5cm thick. Having your ingredients prepped like this makes the cooking process much smoother.
Step 5
Pour 1400ml (7 cups) of water into a deep pot. Add a handful of dried anchovies for broth. Bring to a boil over medium heat with the lid off and simmer for about 20 minutes to extract the anchovy broth. To avoid a fishy taste, simmer for about 10 minutes after it starts boiling, then remove the anchovies, keeping only the broth.
Step 6
Add the prepared bean sprouts to the anchovy broth. Close the lid tightly and cook over medium heat for 3 minutes. It’s important not to overcook the bean sprouts to maintain their crisp texture. After 3 minutes, open the lid and check if the bean sprouts are cooked.
Step 7
Add all the sliced fish cakes to the pot once the lid is open. Bring to a gentle boil after adding the fish cakes.
Step 8
Add 2 Tbsp of soy sauce for soup, 1 Tbsp of fish sauce, 1 Tbsp of soy sauce, 2 Tbsp of gochugaru, 2 Tbsp of cooking wine, and 1 tsp of brown sugar according to the recipe. Stir well and simmer for about 5 minutes to allow the flavors to meld into the broth.
Step 9
Add the sliced green onions and taste the soup. If it’s not seasoned enough, add a little salt to adjust the flavor to your preference. Simmer for just 1 more minute after adding the green onions to lightly cook them and bring out their aroma.
Step 10
Just before turning off the heat, sprinkle in a pinch of black pepper and stir gently once. This completes your spicy and refreshing bean sprout and fish cake soup. Enjoy it hot for a perfect hangover cure or a hearty meal.
