Street Cart Style Skewered Fish Cake Soup
Relive the nostalgic taste of street cart fish cake soup on a cold winter’s day.
Don’t you find it hard to walk past a street vendor selling piping hot skewers of fish cake on a chilly winter evening after work? Now you can recreate that comforting, nostalgic flavor right in your own home for your family. With its warm, savory broth, this dish is sure to be a delightful accompaniment to drinks.
Main Ingredients- 12 sheets of square fish cakes (approx. 4 per person, adjust quantity as needed)
- Water (plenty)
- 1 pack of seafood broth base (or anchovy-kelp broth)
- 1/5 piece of Korean radish (mu)
- 1/2 stalk of green onion (daepa)
- 1/2 onion
Seasoning- 1 Tbsp sugar
- 1/3 Tbsp salt
- 1/2 Tbsp minced garlic
- 4 Tbsp soy sauce
Optional Ingredients- 1 Cheongyang chili pepper (for a spicy kick)
- 1 Red chili pepper (for color)
- 1 Tbsp sugar
- 1/3 Tbsp salt
- 1/2 Tbsp minced garlic
- 4 Tbsp soy sauce
Optional Ingredients- 1 Cheongyang chili pepper (for a spicy kick)
- 1 Red chili pepper (for color)
Cooking Instructions
Step 1
First, prepare all your ingredients. For square fish cakes, estimate about 3-4 pieces per person, and adjust the quantity based on how many people you’re serving. You can also use other types of fish cakes if square ones aren’t available.
Step 2
Once you have your square fish cakes, fold each one into three equal sections. You can do this by folding it in half, and then folding it over again to create three layers.
Step 3
Thread the folded fish cakes onto skewers in a zigzag pattern, alternating directions. You can find a variety of skewers at craft or general stores.
Step 4
Slice the chili peppers diagonally. For the radish, green onion, and onion, chop them into large, rustic pieces. These vegetables are primarily for flavoring the broth.
Step 5
In a large pot (big enough for about 3 servings), fill it more than two-thirds full with water. It’s important to have enough water so the skewered fish cakes are fully submerged. Add the seafood broth pack, chopped radish, green onion, and onion. Bring this to a boil over high heat.
Step 6
Once the broth starts boiling, immediately add 1 Tbsp sugar, 1/3 Tbsp salt, 1/2 Tbsp minced garlic, and 4 Tbsp soy sauce. Stir well to combine the seasonings.
Step 7
After the broth has simmered and the flavors have melded, remove and discard the seafood broth pack. If you’ve made your own broth from anchovies and kelp, you can leave them in.
Step 8
Taste the broth and adjust the seasoning as needed. If it’s too salty, add a little more water. If it’s too bland, add a bit more soy sauce. Remember that the fish cakes will also add some flavor, and you’ll be dipping them in soy sauce later, so aim for a balanced, not overly salty, broth.
Step 9
Now, carefully place the skewered fish cakes into the pot. Let them simmer for about 2 minutes. Avoid overcooking, as the fish cakes can become mushy if left in too long.
Step 10
Finally, add the optional Cheongyang and red chili peppers. Simmer for a little longer, then turn off the heat. The chili peppers will add a pleasant heat and a vibrant color to the soup.
Step 11
Enjoy your homemade Street Cart Style Skewered Fish Cake Soup! Dip the fish cakes in soy sauce for the authentic street-side experience.
Step 12
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