Spicy and Refreshing Bean Sprout and Fish Cake Soup
Spicy and Refreshing Bean Sprout and Fish Cake Soup
Enjoy a meal with your family this holiday season with Bean Sprout and Fish Cake Soup! #BeanSproutSoup #FishCakeSoup #EasyRecipe
Looking for a different take on a simple bean sprout soup? Try this enhanced version with added fish cakes for a richer and deeper flavor. The spicy yet refreshing broth will captivate the taste buds of the whole family. This is a warm, comforting soup perfect for gatherings during the year-end and New Year holidays. It’s simple yet made with care, offering a delightful meal that brings warmth to your table.
Main Ingredients- 1 handful blanched bean sprouts
- 2 sheets Korean fish cakes (eomuk)
- A small piece of onion (about 1/4)
- A small piece of zucchini (about 1/4)
- 1 Cheongyang chili pepper (or other spicy chili)
- 2 cloves garlic, minced (approx. 1/2 Tbsp)
- A piece of Korean radish (mu), about 3cm thick
- 1 Shiitake mushroom
- 3 sheets dried kelp (dashima), 10cm x 10cm
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp dried anchovy powder (myeolchi powder)
- 5 cups water (1,000ml)
- Soy sauce for soup or salt to taste
Cooking Instructions
Step 1
Prepare the vegetables for your Bean Sprout and Fish Cake Soup. Feel free to use any leftover vegetables you have on hand! I’ve prepared Korean radish, zucchini, onion, shiitake mushroom, and Cheongyang chili pepper. Also, have your pre-blanched bean sprouts, fish cakes, and minced garlic ready.
Step 2
In a soup pot, place the Korean radish, zucchini, onion, and shiitake mushroom first. Then, arrange the dried kelp and the fish cakes, cut into bite-sized pieces, on top. The kelp is essential for creating a flavorful broth.
Step 3
It’s time to add the seasonings that will give the soup its depth of flavor. Add 1 Tbsp gochugaru (chili flakes), 1 Tbsp gochujang (chili paste), and 1/2 Tbsp dried anchovy powder. Crucially, do not season with salt or soy sauce yet! The fish cakes and the seasonings already contain saltiness. It’s best to adjust the seasoning at the very end after all the ingredients have cooked and their flavors have melded.
Step 4
Now, pour 5 cups (approximately 1,000ml) of water into the pot to create the refreshing broth.
Step 5
Place the pot with all the ingredients and water over high heat and bring it to a boil. Covering the pot will help it boil faster.
Step 6
Once the soup is boiling vigorously, add the blanched bean sprouts, the chopped Cheongyang chili pepper, and the minced garlic. Bean sprouts can become mushy if overcooked, so adding them at this stage is ideal.
Step 7
After adding the bean sprouts, chili pepper, and garlic, let the soup simmer for another moment, about 1-2 minutes. Turn off the heat and taste. If it’s not salty enough, gradually add a little soup soy sauce or salt to reach your desired flavor. You can also add a bit more gochujang if you prefer it spicier.
Step 8
Finally, garnish generously with chopped green onions. This adds a fragrant finish that enhances the overall flavor of the Bean Sprout and Fish Cake Soup.
Step 9
And there you have it – a delicious Bean Sprout and Fish Cake Soup! The savory and rich broth, combined with a pleasant spiciness, makes it perfect as a hangover cure or a comforting soup for any meal. On chilly days like these, a bowl of hot soup is incredibly soothing. Enjoy your day healthily and deliciously with Chef Durimoon’s Bean Sprout and Fish Cake Soup!
