Clear and Deep Flavor! Dried Pollack and Vegetable Broth Fish Cake Soup
Clear and Deep Flavor! Dried Pollack and Vegetable Broth Fish Cake Soup
A Refreshing Fish Cake Soup with Dried Pollack and Vegetable Broth!
On a rainy day, or when the weather turns chilly, a warm fish cake soup is just what you need! This recipe is perfect for enjoying with your children who love tteokbokki (rice cakes) and can be a light, healthy meal for your son who is dieting. We’ve created a deep, refreshing broth using dried pollack heads and various vegetables. Enjoy this special recipe that’s packed with umami and good for you too.
Main Ingredients- 6-8 pieces of ‘jogi’ fish cakes (flat type)
- A little bit of whole tteokbokki rice cakes
- 1/3 portion of Korean radish (daikon)
Refreshing Dried Pollack and Vegetable Broth Ingredients- 4 dried pollack heads
- 1 onion
- 1 large green onion
- 3-4 red chili peppers (can use spicy Cheongyang peppers)
- 1 handful of dried anchovies for broth
- 2-3 tablespoons of cooking wine (mirin or similar)
- 1 large commercial broth sachet
Seasoning and Adjusting Flavor- 4-5 cups of prepared dried pollack and vegetable broth
- 1 tablespoon of tuna extract (fish sauce alternative)
- Salt to taste
- 4 dried pollack heads
- 1 onion
- 1 large green onion
- 3-4 red chili peppers (can use spicy Cheongyang peppers)
- 1 handful of dried anchovies for broth
- 2-3 tablespoons of cooking wine (mirin or similar)
- 1 large commercial broth sachet
Seasoning and Adjusting Flavor- 4-5 cups of prepared dried pollack and vegetable broth
- 1 tablespoon of tuna extract (fish sauce alternative)
- Salt to taste
Cooking Instructions
Step 1
First, prepare the dried pollack heads. Rinse them under running water until clean. Place the cleaned pollack heads into a broth sachet. Cut the onion into large pieces, trim the ends of the green onion and red chili peppers (use Cheongyang peppers for extra spice if desired), and tie them together to prevent them from falling apart, then add them to the broth sachet. Tie the anchovies to prevent their innards from scattering. Peel the Korean radish and cut it into large chunks. In a large pot, add plenty of water, the broth sachet, and the chopped radish. Add 2-3 tablespoons of cooking wine (or mirin) and bring to a boil. (Tip: If you plan to eat the radish, you can boil it separately from the broth sachet. If you only want to extract the broth, you can include the radish in the broth sachet.)
Step 2
While the broth is simmering, prepare the whole rice cakes and fish cakes. Dip the rice cakes and fish cakes into boiling water for 1-2 minutes. This will soften the fish cakes and make the rice cakes chewier. After blanching, drain the fish cakes and rice cakes. Thread them onto wooden skewers or chopsticks for presentation. (Be careful as they are hot. You can rinse them briefly in cold water after blanching to make them easier to handle. If the rice cakes are already soft, they can be easily skewered.)
Step 3
After boiling for 10-15 minutes, remove the broth sachet and radish (if you set it aside to eat). Reduce the heat to medium-low and continue to simmer for another 10-15 minutes to deepen the flavors. (Tip: You can make a larger batch of this broth and refrigerate it to use later in soups or stews. It’s very convenient!)
Step 4
Pour the deeply flavored, refreshing dried pollack and vegetable broth into a pot. Add the skewered fish cakes and rice cakes. Bring to a gentle boil over medium heat for 7-8 minutes. Season the broth with 1 tablespoon of tuna extract and a pinch of salt to your preference. (For a lighter flavor, the tuna extract alone is sufficient.)
Step 5
Finally, garnish the soup with the reserved radish and chopped green onion. Simmer for another 1-2 minutes, then serve your hot and refreshing fish cake soup. This special fish cake soup is perfect for enjoying with your whole family on a rainy or cool day.
