Spicy and Refreshing Kimchi Fish Cake Soup
Super Simple Kimchi Fish Cake Soup Recipe for Breakfast: Ready in Minutes! Also Great for Hangover Relief!
Introducing a super simple Kimchi Fish Cake Soup recipe that’s delicious anytime. You can whip it up quickly with ingredients you likely already have at home, making it incredibly useful for busy mornings. Considering the ingredients and preparation time, the flavor is truly outstanding. The savory yet clean broth is perfect for soothing your stomach, making it an excellent hangover cure. Remember this recipe, and you’ll have a handy solution for those times you need soup in a hurry!
Main Ingredients
- 2 sheets of square fish cakes (odeng)
- 1/2 cup well-fermented kimchi
- 550ml anchovy-kelp broth
Seasonings and Others
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1/2 Tbsp minced garlic
- 1/3 stalk of green onion (white parts mainly)
- Pinch of gochugaru (Korean chili flakes, adjust to taste)
- 1/2 tsp sugar (to balance acidity, optional)
- Pinch of black pepper (for finishing)
- 1 Tbsp soy sauce
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 1/2 Tbsp minced garlic
- 1/3 stalk of green onion (white parts mainly)
- Pinch of gochugaru (Korean chili flakes, adjust to taste)
- 1/2 tsp sugar (to balance acidity, optional)
- Pinch of black pepper (for finishing)
Cooking Instructions
Step 1
Prepare the fish cakes and kimchi for the soup by cutting them into bite-sized pieces (about 2cm wide). Slice the green onion diagonally. You can adjust the amount of kimchi based on its sourness and fermentation level. If it’s too sour, you can add a little more sugar, or if it’s not fermented enough, you can stir-fry it first.
Step 2
In a pot, combine the anchovy broth (550ml) and the sliced kimchi. Bring it to a boil over high heat. Once boiling, add the seasoning ingredients one by one: 1 Tbsp soy sauce, 1/2 Tbsp fish sauce, and 1/2 Tbsp minced garlic. Add gochugaru to your preference for spiciness, and 1/2 tsp of sugar to mellow the kimchi’s acidity. Sugar is optional, but even a small amount enhances the soup’s umami. Any type of fish sauce will work.
Step 3
Once all seasonings are added, immediately put in the prepared fish cakes and green onions. Let it simmer to allow the flavors to meld together.
Step 4
When the soup comes to a boil again, reduce the heat to medium-low. Cover or leave uncovered and simmer gently for about 5 minutes, allowing the flavors of the kimchi and fish cakes to infuse into the broth. If the broth seems to be reducing too much while simmering, you can add more hot water or broth.
Step 5
After simmering for 5 minutes, taste the soup and add salt if needed to adjust the seasoning. Finally, sprinkle a pinch of black pepper for added aroma. Black pepper is optional but complements the spicy flavor of kimchi fish cake soup beautifully.
Step 6
Your spicy and refreshing Kimchi Fish Cake Soup is ready! Cooking them together results in a more harmonious flavor compared to cooking them separately, and the broth becomes wonderfully refreshing and spicy. It delivers a deep flavor in a short cooking time, making it perfect for a quick breakfast soup or as a hangover remedy. It’s a comforting and delicious dish that can be enjoyed any time of the year.
