Warm and Refreshing Basic Fish Cake Soup
Super Easy Fish Cake Soup Recipe
Introducing a wonderfully refreshing and delicious basic fish cake soup, perfect for warming you up on a chilly day. It’s so easy, anyone can make it with simple steps.
Main Ingredients
- 2 sheets of Korean fish cakes (eomuk)
- 1/4 Korean radish (mu), about 200g
Seasoning & Aromatics
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 1 Cheongyang chili pepper (seeds removed and slit)
- Pinch of black pepper
- 1/3 stalk of green onion (sliced diagonally)
- 1/3 Tbsp sugar (optional)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- 1 Cheongyang chili pepper (seeds removed and slit)
- Pinch of black pepper
- 1/3 stalk of green onion (sliced diagonally)
- 1/3 Tbsp sugar (optional)
Cooking Instructions
Step 1
Pour a generous amount of water into a pot and add the sliced radish. Bring to a boil over high heat. Cook until the radish becomes translucent and starts to soften. Boiling the radish first extracts a clean, deep flavor into the broth.
Step 2
Once the radish is half-cooked and tender, add the fish cakes (cut into bite-sized pieces), green onion, minced garlic, soy sauce for soup, the slit Cheongyang chili pepper, black pepper, and sugar. Bring everything to a simmer, allowing the flavors to meld. Adding the Cheongyang chili pepper provides a pleasant, subtle spiciness.
Step 3
When the soup comes to a boil, reduce the heat to medium-low and let it simmer for about 5 more minutes to allow all the ingredients to fully infuse their flavors. Taste and adjust seasoning if needed by adding a little more soy sauce for soup. Your warm fish cake soup is ready! It’s also delicious served over rice.
