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!
