Imagine a steaming bowl of fish cake soup, its savory aroma filling your kitchen with warmth and comfort.
This Korean favorite is delightfully simple to prepare, offering a cozy embrace with every spoonful.
As the fish cakes and mushrooms simmer, they transform into a harmonious blend of flavors, enriched by the subtle kick of chili flakes.
It’s an inviting, nourishing dish that promises satisfaction. Let’s bring this delightful soup to life!
Kitchen Tools Required
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 knife
- 1 mixing bowl
Ingredients
- 300 grams fish cakes, sliced
- 1 liter water
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 bunch green onions, chopped
- 150 grams mushrooms, sliced
- 1 teaspoon chili flakes
- Salt to taste
- Pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Fish Cake Soup, follow this timeline:
- Reading the Recipe (5 minutes)
- Begin by thoroughly reading the entire recipe to familiarize yourself with the ingredients, equipment, and steps involved.
- Preparation Time (15 minutes)
- 0-5 minutes: Gather all the ingredients and equipment needed, including the large pot, ladle, cutting board, knife, and mixing bowl.
- 5-10 minutes: Slice the fish cakes, mushrooms, and chop the green onions. Mince the garlic.
- 10-15 minutes: Measure out the soy sauce, sesame oil, and chili flakes.
- Cooking Time (20 minutes)
- 0-5 minutes: Bring 1 liter of water to a boil in the large pot.
- 5-10 minutes: Add the soy sauce, sesame oil, and minced garlic to the boiling water. Stir in the sliced fish cakes and mushrooms.
- 10-25 minutes: Allow the soup to simmer for 15 minutes so the flavors can meld.
- 25-30 minutes: Add the chopped green onions and chili flakes. Season with salt and pepper to taste.
- Resting Time (5 minutes)
- 30-35 minutes: Let the soup rest for 5 minutes to enhance the flavor before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Slice the fish cakes and set aside.
In a large pot, bring 1 liter of water to a boil.
Add the soy sauce, sesame oil, and minced garlic to the boiling water.
Stir in the sliced fish cakes and mushrooms.
Let the soup simmer for 15 minutes to allow flavors to meld.
Add chopped green onions and chili flakes to the soup.
Season with salt and pepper to taste.
Allow the soup to rest for 5 minutes before serving.
Serving Tips
- Steamed Rice: Pair the soup with steamed rice to create a balanced and filling meal.
- Kimchi: Serve alongside kimchi for a spicy, tangy contrast that complements the soup’s flavors.
- Pickled Vegetables: Add a side of pickled vegetables for a crunchy and invigorating palate cleanser.
- Korean Pancakes (Pajeon): Enjoy with savory Korean pancakes to enhance the meal with texture and flavor.
- Seaweed Salad: Include a seaweed salad for a light and nutritious side that complements the oceanic taste of the fish cakes.
Storage
Store fish cake soup in an airtight container in the refrigerator for up to three days.
Reheat gently on the stove, adding a splash of water if needed to refresh the broth.
Freezing
To freeze fish cake soup, let it cool completely.
Then transfer to airtight containers.
Label with date and freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat fish cake soup, gently warm it on the stove over low heat.
Stir occasionally to prevent sticking. Avoid boiling to preserve texture and flavor.
Add fresh green onions before serving.
Final Thoughts
Fish Cake Soup is a delightful and warming dish that brings the flavors of Korea right to your kitchen.
With its simple ingredients and quick preparation time, it’s perfect for a cozy meal.
The combination of fish cakes, mushrooms, and aromatic garlic creates a savory base that’s both satisfying and comforting.
The addition of green onions and chili flakes adds a touch of freshness and heat, making every spoonful a burst of flavor.
Whether you’re a fan of Korean cuisine or just looking to try something new, this soup is sure to please.
Adjust the spice level to your liking and enjoy a bowl of Fish Cake Soup for a delicious and nourishing experience.
Frequently Asked Questions
Can I Use a Different Type of Fish Cake for This Recipe?
You can substitute another fish cake variety. Make certain it’s sliced to the same thickness for even cooking. Adjust seasoning as needed to complement the new flavor. Experiment with textures, but maintain 300 grams for recipe accuracy.
What Can I Substitute for Mushrooms if I Have an Allergy?
Substitute mushrooms with 150 grams of sliced zucchini or bell peppers. These vegetables maintain texture and absorb flavors well. Slice them evenly for uniform cooking. Add them with fish cakes, ensuring they simmer for the full 15 minutes.
How Can I Make This Soup Vegetarian-Friendly?
To make it vegetarian, replace fish cakes with 300 grams of firm tofu, sliced. Substitute anchovy stock with vegetable broth. Use soy sauce and sesame oil as listed. Simmer, season, and enjoy your vegetarian-friendly soup.
Is It Possible to Make This Soup Spicier Without Chili Flakes?
You can definitely make it spicier by adding 1 tablespoon gochujang or 2 teaspoons sriracha. Incorporate these into the broth when adding soy sauce. Adjust according to your heat preference for a fiery kick.
Can I Add Noodles to the Soup, and if So, Which Type?
You can add noodles to the soup. Use 100 grams of thin rice noodles or glass noodles. Cook them separately, then incorporate them into the soup during the last few minutes of simmering for ideal texture and flavor.
Fish Cake Soup
Equipment
- 1 Large pot
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
Ingredients
- 300 grams fish cakes sliced
- 1 liter water
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 bunch green onions chopped
- 150 grams mushrooms sliced
- 1 teaspoon chili flakes
- salt to taste
- pepper to taste
Instructions
- Slice the fish cakes and set aside.
- In a large pot, bring 1 liter of water to a boil.
- Add the soy sauce, sesame oil, and minced garlic to the boiling water.
- Stir in the sliced fish cakes and mushrooms.
- Let the soup simmer for 15 minutes to allow flavors to meld.
- Add chopped green onions and chili flakes to the soup.
- Season with salt and pepper to taste.
- Allow the soup to rest for 5 minutes before serving.
Notes
