Spicy and Refreshing Kimchi Fish Cake and Bean Sprout Soup
The Ultimate Hangover Cure! Greet Your Morning with a Refreshing Kimchi Fish Cake and Bean Sprout Soup
Introducing Kimchi Fish Cake and Bean Sprout Soup – a perfect blend of savory anchovy broth, crisp bean sprouts, tangy kimchi, and chewy fish cakes! This soup is ideal for a hangover cure or a hearty breakfast. Experience the magical, soul-soothing taste by mixing rice into the piping hot broth. The rich broth, made from anchovies and dried shrimp, adds umami, while the deep flavor of kimchi and the refreshing crunch of bean sprouts create a harmonious taste perfect for hangovers or as a warming meal on a chilly day. The addition of fish cakes provides a more satisfying texture and a deeper broth flavor.
Broth Ingredients- 1 handful of dried anchovies for broth
- 1 handful of dried shrimp
- 3-4 pieces of dried kelp (dashima)
Cooking Instructions
Step 1
First, let’s make a delicious broth. Lightly preheat a pot, then add the dried anchovies and dried shrimp and stir-fry for about 2-3 minutes. This process removes any fishy smell and adds a nutty flavor. If you have dried shiitake mushrooms, add them now while stir-frying to make the broth much richer in umami.
Step 2
Add 1.5 liters (about 6 cups) of water and the dried kelp to the stir-fried anchovies and shrimp, and bring to a boil over high heat. Once the water boils, remove the kelp, then reduce the heat to medium-low and simmer for about 20 more minutes to extract a rich broth. Strain the broth through a sieve, removing all solids.
Step 3
To this clear and rich broth, add 2 tablespoons of rice wine (mirin). Mirin helps to remove any gamey odors and mellows the overall flavor of the soup.
Step 4
Now, let’s start cooking the Kimchi Fish Cake and Bean Sprout Soup! Add the chopped kimchi, 2 ladles of kimchi brine, and the sliced fish cake to the pot and bring to a boil. The tangy flavor of the kimchi and the savory taste of the fish cake will begin to meld together.
Step 5
For a spicier kick, add 1 tablespoon of gochugaru (Korean chili powder). If you prefer it even more fiery, add some finely chopped Cheongyang chili peppers. This will not only enhance the spiciness but also the visual appeal and flavor complexity of the soup.
Step 6
It’s time to season the soup. Since the saltiness of kimchi varies by household, start by adding 1/2 tablespoon of salted shrimp and taste. Adjust the seasoning as needed. You can also use soy sauce for seafood or regular soy sauce for additional seasoning. Find the perfect balance of flavor for you.
Step 7
Finally, add the thoroughly rinsed bean sprouts and cover the pot to cook. To prevent the bean sprouts from becoming too soft, cook them for about 5 minutes, just until they wilt. This will help maintain their crisp texture.
Step 8
Finally, garnish generously with the chopped green onions to complete your Spicy and Refreshing Kimchi Fish Cake and Bean Sprout Soup! It’s best enjoyed piping hot. Serve with a bowl of rice for a truly satisfying meal!
