Spicy Fish Cake Soup with a Refreshing Kick
Spicy Fish Cake Soup (Red Odeng Soup) with a Deliciously Spicy Broth
This is a spicy fish cake soup with a zesty broth. It’s great as a drinking snack. The combination of spicy, savory broth and tender fish cakes makes for a comforting and delicious meal.
Main Ingredients
- Assorted Fish Cakes (Eomuk) 320g
- Korean Radish (Moo) 1/5 piece (approx. 200g)
- Green Onion 1/4 stalk
- Korean Hot Pepper (Cheongyang Pepper) 2 pcs
Seasoning Ingredients
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp (heaping)
- Soup Soy Sauce 1 Tbsp
- Anchovy Extract (or Fish Sauce) 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Brown Sugar 0.5 Tbsp
- Black Pepper to taste
- Minced Garlic 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 Tbsp
- Gochujang (Korean Chili Paste) 1 Tbsp (heaping)
- Soup Soy Sauce 1 Tbsp
- Anchovy Extract (or Fish Sauce) 1 Tbsp
- Cooking Wine (Mirin) 1 Tbsp
- Brown Sugar 0.5 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, bring 1.1 liters of water to a rolling boil in a pot. Add the seafood dashima broth pack and let it boil vigorously over high heat. Once boiling, reduce the heat to medium and simmer for about 13 minutes to extract a rich broth. Remove and discard the used broth pack.
Step 2
For the assorted fish cakes (eomuk) intended for soup, briefly blanch them in boiling water or pour hot water over them a few times on both sides. This step helps rinse away excess oil, resulting in a cleaner flavor.
Step 3
Prepare the fish cakes for presentation. Skewer the long, cylindrical fish cakes onto skewers. You can also pleat the square fish cakes by folding them before skewering for a more appealing look.
Step 4
Slice the Korean radish (about 200g, or 1/5 of a piece) into thin, bite-sized pieces. Finely chop the green onion and Korean hot peppers. Mince the garlic. Having all your ingredients prepped makes the cooking process much smoother.
Step 5
In a small bowl, combine all the seasoning ingredients to create the flavorful seasoning paste. Mix 1 Tbsp gochugaru, 1 Tbsp heaping gochujang, 1 Tbsp soup soy sauce, 1 Tbsp anchovy extract, 1 Tbsp cooking wine, 0.5 Tbsp brown sugar, and 1 Tbsp minced garlic. Stir well with a spoon until thoroughly combined.
Step 6
Add the sliced radish to the prepared broth and bring it back to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 3-4 minutes until the radish is slightly tender. The radish will release its refreshing flavor into the broth, deepening its taste.
Step 7
Now, add the prepared seasoning paste to the broth and stir to dissolve it evenly. Make sure the seasoning is well incorporated into the broth.
Step 8
Let the soup simmer over medium heat until it reaches a rolling boil. Skim off any foam that rises to the surface with a spoon; this will result in a clearer and cleaner broth. Take pride in creating a beautifully clear soup.
Step 9
Once the seasoned broth is boiling well, add the prepared fish cakes. Sprinkle in the black pepper for an aromatic touch. Continue to simmer over medium heat until the fish cakes are cooked through. It’s important to let the fish cakes absorb the flavors of the broth.
Step 10
The fish cakes are done when they puff up slightly and become plump. Be careful not to overcook them, as this can affect their chewy texture.
Step 11
Finally, add the chopped Korean hot peppers and green onions. Simmer for just another moment. The fresh vegetables will add a wonderful burst of flavor.
Step 12
Your spicy fish cake soup with a refreshing kick is ready! Enjoy it while it’s hot for the best taste.
