Spicy and Refreshing Kimchi Fish Cake Soup
Spicy and Refreshing Kimchi Fish Cake Soup
Simple Dinner Soup, Deep Flavored Kimchi Fish Cake Soup, Quick with Coin Stock Cubes!
This is a recipe for Kimchi Fish Cake Soup that can be quickly and deliciously made using store-bought coin stock cubes, eliminating the need to make broth separately. The spiciness of aged kimchi combined with the chewy texture of fish cakes creates a satisfying dinner menu that adds heartiness to your meal.
Main Ingredients- 4 sheets of square fish cakes
- 1/4 head of aged kimchi
- 1.2 liters of water
- 100ml kimchi brine
- 0.5 Tbsp minced salted shrimp
- 1.5 Tbsp soup soy sauce
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious Kimchi Fish Cake Soup. If you don’t have aged kimchi, regular napa cabbage kimchi can be used, but aged kimchi will result in a deeper and more pungent broth flavor.
Step 2
Briefly blanch the square fish cakes in boiling water to remove any excess oil. Then, cut them into bite-sized pieces (about 2-3 cm wide). Blanching them first helps to remove any unwanted odor and improves their texture.
Step 3
Lightly shake off the filling from the aged kimchi and chop it into pieces similar in size to the fish cakes. If there’s too much seasoning from the kimchi, the broth might become cloudy, so it’s good to shake some off.
Step 4
Pour 1.2 liters of water into a pot, add 2 coin stock cubes, and bring to a boil. Once boiling, add the chopped aged kimchi and about 100ml of kimchi brine. If coin stock cubes are unavailable, you can use anchovy-kelp broth or other stocks.
Step 5
After adding the kimchi, boil vigorously over high heat for about 10 minutes to allow the kimchi flavor to fully infuse into the broth. The kimchi will soften, and the broth will gain a nice spicy kick.
Step 6
Once the kimchi is sufficiently cooked, add the sliced fish cakes. Reduce the heat to medium and simmer for another 5 minutes. The fish cakes will absorb the flavors of the broth, becoming even more delicious.
Step 7
Finally, it’s time to season. Add 0.5 Tbsp of minced salted shrimp for umami and 1.5 Tbsp of soup soy sauce to adjust the saltiness. You can adjust the amount of soup soy sauce to your preference. Lastly, add a pinch of black pepper for extra aroma.
Step 8
Boil for another moment until all ingredients and seasonings are well combined, and your flavorful Kimchi Fish Cake Soup is ready! Enjoy this hearty meal with a warm bowl of rice.
