Spicy Seafood Fish Cake Soup
How to Make a Deliciously Spicy Seafood Fish Cake Soup
Craving something warm and spicy on a chilly day? This recipe for spicy seafood fish cake soup, packed with fresh shrimp and clams, is perfect for you! Unlike the usual clear broth fish cake soup, this version offers a rich and deeply flavorful spicy broth that’s incredibly satisfying. Use up any leftover fish cakes and seafood you have to create a fantastic meal or a delightful appetizer. Ready to get started?
Main Ingredients- 300g Fish cakes (sheet type)
- 1 section (approx. 5cm) Daikon radish
- 1/4 Onion
- 2 Shiitake mushrooms
- 3 Large fresh shrimp
- 1 handful Fresh clams
- Crab legs (optional)
Spicy Seasoning- 1/2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup soy sauce
- 1 Tbsp Fish sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Cooking wine (Mirin)
- Pinch of Black pepper (a few cracks)
Broth Ingredients- 1 section (approx. 5cm) Daikon radish
- 2 Shiitake mushrooms
- 1 handful Dried anchovies (for broth)
- 1 handful Dried shrimp
- 1 handful Dried pollack/cod flakes
- 2 pieces Dried kelp (approx. 5x5cm)
- 1 Broth tea bag (optional)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soup soy sauce
- 1 Tbsp Fish sauce
- 1 Tbsp Minced garlic
- 1 Tbsp Cooking wine (Mirin)
- Pinch of Black pepper (a few cracks)
Broth Ingredients- 1 section (approx. 5cm) Daikon radish
- 2 Shiitake mushrooms
- 1 handful Dried anchovies (for broth)
- 1 handful Dried shrimp
- 1 handful Dried pollack/cod flakes
- 2 pieces Dried kelp (approx. 5x5cm)
- 1 Broth tea bag (optional)
Cooking Instructions
Step 1
Prepare all your ingredients beforehand. If using frozen daikon radish, thaw it. For shiitake mushrooms, remove the stems and slice them or leave them whole. Slice the onion into strips, and wash the shrimp thoroughly. If you have crab legs, clean them as well.
Step 2
Create a deep and refreshing broth. In a pot, combine the daikon radish, shiitake mushrooms, dried anchovies, dried shrimp, dried pollack flakes, dried kelp, and broth tea bag (if using). Add about 1.5 liters of cold water. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes to extract the flavors. Strain the broth, discarding the solids.
Step 3
Briefly blanch the fish cakes in boiling water for about 30 seconds. This removes excess oil, resulting in a cleaner broth, and gives the fish cakes a chewier texture. Cut the blanched fish cakes into bite-sized pieces (e.g., triangles or rectangles).
Step 4
Make the spicy seasoning. In a bowl, combine gochujang, gochugaru, soup soy sauce, fish sauce, minced garlic, cooking wine, and black pepper. Mix well until you have a smooth paste.
Step 5
Pour 600ml of the prepared broth into a clean pot. Add the sliced daikon radish, shiitake mushrooms, and sliced onion. Bring to a boil over high heat and cook until the daikon radish becomes translucent.
Step 6
Once the broth is boiling, stir in the prepared spicy seasoning. Mix well to ensure the seasoning is evenly distributed throughout the broth.
Step 7
When the soup starts to boil again, add the prepared crab legs and shrimp. The seafood will cook and add even more depth of flavor to the broth.
Step 8
After the crab and shrimp have turned red and are cooked, add the cut fish cakes and the washed clams. Let it simmer for another moment. If you like, you can also add some diagonally sliced green onions at this stage.
Step 9
It’s crucial not to overcook the fish cakes and clams once they’re added. Overcooking makes fish cakes mushy and clams tough. Cook just until the clams open and the fish cakes are tender, which should only take about 1-2 minutes.
Step 10
Your spicy seafood fish cake soup is ready! Enjoy the refreshing taste from the fresh seafood and the satisfyingly spicy broth. It’s delicious served with rice or as a perfect accompaniment to a glass of soju.
