Refreshing Spring Cabbage and Fish Cake Soup
Refreshing Spring Cabbage and Fish Cake Soup
A Hearty Bowl of Spring Cabbage Fish Cake Soup: Thick Busan Fish Cakes, Rich Dried Pollack Broth, and Fresh Spring Cabbage
A wonderfully refreshing fish cake soup simmered with flavorful dried pollack broth, tender spring cabbage, and savory fish cakes.
Ingredients- 300g fish cakes (thick Busan-style recommended)
- 1/4 head of spring cabbage
- 4 cups or more dried pollack broth (or water/anchovy-kelp broth)
- A small piece of radish (about 100g)
- 1/4 onion
- A splash of seasoned soy sauce (Tsuyu)
- A splash of crab stick sauce (or fish sauce)
- Pinch of black pepper
Cooking Instructions
Step 1
To create a deep and refreshing broth, simmer dried pollack, dried shrimp (or anchovies), leek roots, and onion peels for at least 30 minutes. This will yield a flavorful dried pollack broth. (Alternatively, you can use store-bought broth or anchovy-kelp broth.)
Step 2
Rinse the fish cakes under hot running water or briefly blanch them in boiling water to remove any excess oil. This step helps to create a cleaner tasting soup.
Step 3
Add the thinly sliced radish to the prepared dried pollack broth and bring it to a boil. Cooking the radish first allows its natural sweetness and refreshing flavor to infuse into the broth, enhancing its depth.
Step 4
Once the radish is partially tender, add the cut fish cakes and let them cook. Then, introduce the prepared spring cabbage and thinly sliced onion, simmering for another few minutes until everything is heated through. If spring cabbage is unavailable, napa cabbage can also be used for a subtly sweet broth.
Step 5
Season the soup with seasoned soy sauce (or Tsuyu) and crab stick sauce (or fish sauce). It’s best to lower the heat and let the soup cool slightly before adjusting the seasoning to prevent it from becoming too salty. Combining two types of seasoning can create a more complex and savory flavor profile.
Step 6
Finally, add the diagonally sliced green onions and simmer briefly before turning off the heat. Season with a pinch of black pepper to taste. For an extra kick, you can add some chopped chili peppers along with the green onions.
