Hearty Fish Cake Skewers Soup with Deep Flavor
Hearty Fish Cake Skewers Soup with Deep Flavor
Quickly Achieve a Rich Broth for Hearty Fish Cake Skewers Soup
On a rainy day, nothing beats a warm bowl of fish cake soup with a chewy piece of fish cake and a shot of soju! This recipe is perfect for those cozy moments, offering a deep and refreshing broth that’s surprisingly easy to make. Even with simple ingredients, you can achieve a complex umami flavor that rivals any restaurant. It’s a comforting dish that the whole family will love.
Fish Cake Soup Ingredients- 3 sheets of square fish cakes
- 1 handful of radish (about 100g)
- 1 Tbsp minced garlic
Broth Ingredients- 1 dried pollack head
- 1 piece of dried kelp (5x5cm)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp anchovy extract (or fish sauce like Mirin-aejeot or Kkanari-aejeot)
- 1 dried pollack head
- 1 piece of dried kelp (5x5cm)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp anchovy extract (or fish sauce like Mirin-aejeot or Kkanari-aejeot)
Cooking Instructions
Step 1
To create a refreshing and deep broth, fill a pot generously with water (enough to fill a ramen pot). Add the dried pollack head and the handful of radish. Bring to a boil over high heat. Boiling these ingredients first will infuse the water with their flavors, forming the base for a savory broth.
Step 2
You can use any type of fish cake, but I chose ‘Samjin Fish Cake’s’ square fish cakes. They are plump and have a wonderfully chewy texture that is perfect for this soup. Feel free to use your favorite kind.
Step 3
If the fish cakes are too large, cut them in half to a more manageable size. This allows you to fit more into the pot and makes them easier to skewer.
Step 4
Now, it’s time to artfully skewer the fish cakes. Fold each piece of fish cake about three times. This not only makes them visually appealing but also enhances the chewy texture when eaten. Make sure to skewer them securely.
Step 5
When skewering the fish cakes, I like to twist them slightly. This gives them a more voluminous appearance in the soup and makes them look extra inviting. However, skewering them straight is also a neat and elegant option, so feel free to prepare them however you prefer.
Step 6
Add minced garlic to further enhance the broth’s flavor. I used about 2 cubes from my frozen pre-minced garlic stash, kept in ‘Silicook Kankan-i’ containers. Using freshly minced garlic will add even more aroma.
Step 7
To boost the umami, let’s add the soy sauce mixture. Add 1 tablespoon of soup soy sauce, 1 tablespoon of regular soy sauce, and 1 tablespoon of anchovy extract. If you don’t have anchovy extract, fish sauce like Mirin-aejeot or Kkanari-aejeot works wonderfully too! If using fish sauce, you might want to slightly adjust the amount of soy sauce.
Step 8
Once the broth is vigorously boiling, remove the dried kelp piece immediately. Leaving it in for too long can release a bitter taste, so taking it out ensures a clean kelp flavor in the soup.
Step 9
Now, add the prepared fish cake skewers to the boiling broth. Reduce the heat to medium-low and simmer for about 10 minutes more. This allows the fish cakes to soften and absorb the delicious broth. Finally, remove the dried pollack head, and your hearty fish cake skewers soup is ready! Enjoy this comforting and flavorful dish.
