Spicy and Refreshing Kimchi Fish Cake and Bean Sprout Soup
Spicy and Refreshing Kimchi Fish Cake and Bean Sprout Soup
How to Make Kimchi Bean Sprout Soup with Fish Cake (Perfect for Hangover Relief)
Introducing a recipe for Kimchi Fish Cake and Bean Sprout Soup with a spicy yet refreshing broth that will instantly revitalize you. It’s not only excellent for hangover relief but also simple to make, making it a perfect soup for breakfast. Enjoy a hearty and delicious meal!
Main Ingredients- 1L Anchovy Broth (using convenient coin-shaped broth is recommended)
- 150g Bean Sprouts (rinsed thoroughly)
- 150g Ripe Kimchi (cut into bite-sized pieces)
- 3 pieces Square Fish Cakes (cut into bite-sized pieces)
- 1/2 stalk Green Onion (chopped)
- 1 Cheongyang Pepper (optional, for extra spiciness, finely chopped)
Cooking Instructions
Step 1
First, prepare 1 liter of anchovy broth. You can use store-bought coin broth or make your own using dried anchovies and kelp. Pour the prepared broth into a pot and bring it to a boil.
Step 2
Once the broth starts boiling vigorously, add 150g of ripe kimchi that has been cut into bite-sized pieces. The kimchi will begin to release its refreshing flavor into the soup.
Step 3
If you prefer a spicier soup, add an additional 1 Tbsp of gochugaru. Let it simmer for a bit longer to allow the kimchi and chili flakes to meld together.
Step 4
Take one of the three square fish cakes and cut it into bite-sized pieces (or your preferred shape), suitable even for children. You can also cut them into larger pieces if you like.
Step 5
Add the cut fish cake to the pot and let it cook with the other ingredients. The fish cake will absorb the broth’s flavor, contributing to a richer taste.
Step 6
Now it’s time to season the soup. Add 2 Tbsp of soup soy sauce, 1 Tbsp of fish sauce, and adjust the remaining seasoning with 1 tsp of coarse salt. It’s recommended to taste and adjust the seasoning with soy sauce and fish sauce first.
Step 7
Add 150g of the thoroughly rinsed bean sprouts to the pot. Once the bean sprouts are added, cover the pot and let it simmer for about 5 minutes. This helps to preserve their crisp texture and prevent any fishy smell.
Step 8
Stir in 1 Tbsp of minced garlic and continue to simmer until the bean sprouts are cooked. The pungent aroma of garlic will add depth to the soup.
Step 9
Finally, add the chopped green onion (1/2 stalk) and the Cheongyang pepper (1, if you like it spicy), and simmer for just about 1 more minute to finish. This allows the aroma of the green onion and pepper to infuse into the broth.
Step 10
Optionally, sprinkle a pinch of black pepper. Your refreshing and spicy Kimchi Fish Cake and Bean Sprout Soup is now complete! Enjoy it warm; it’s perfect for hangover relief or a hearty breakfast!
