Spicy Fish Cake and Kimchi Kalguksu
Spicy Fish Cake and Kimchi Kalguksu
A hearty Kalguksu dish combining the flavors of fish cakes and kimchi in a savory broth.
Introducing a delicious fish cake and kimchi kalguksu that will be a satisfying meal with ingredients you likely have at home! This dish boasts a rich flavor profile with chewy kalguksu noodles and tender fish cakes in a refreshing, spicy kimchi broth. It’s a perfect soup dish that’s also great for enjoying with rice. It can be enjoyed as a simple fish cake and kimchi soup, but transforms into a hearty kalguksu just by adding noodles! This recipe is loved by everyone from kids to adults, so be sure to try it!
Main Ingredients- 2 servings Kalguksu noodles (approx. 300-400g)
- 2 sheets of square fish cakes
- 1 handful of bean sprouts or mung bean sprouts (approx. 50g)
- 160g well-fermented kimchi
- 1L Anchovy and kelp broth (800ml-1L)
- 2 Tbsp soup soy sauce (adjust to taste, starting with 1 Tbsp)
Cooking Instructions
Step 1
Let’s start this hearty kalguksu with a delicious broth! Make a deep and refreshing broth using anchovies and kelp. (You can find a recipe for a more delicious anchovy broth by referencing @6879100.) Today, we’re using crisp bean sprouts instead of mung bean sprouts. Feel free to use mung bean sprouts or other vegetables according to your preference.
Step 2
Prepare all the ingredients by cutting them into bite-sized pieces. For the kimchi, shake off some of the excess juice and chop it into bite-sized pieces. Cut the square fish cakes into 3-4 pieces or into long strips as you prefer. Before adding the kalguksu noodles to boiling water, shake the bag well to remove excess starch powder. Gently loosen the noodles with your hands so they don’t stick together, then add them to the boiling water. When cooking the noodles, only cook them about 70% done, then rinse them under cold water. Cooking the noodles separately and rinsing them in cold water prevents the broth from becoming cloudy and makes the noodles chewier.
Step 3
Once the prepared anchovy broth begins to boil, add the chopped kimchi and cook until the kimchi softens. If your kimchi is too sour, you can add a tiny bit of sugar (about 1/2 teaspoon).
Step 4
When the kimchi is cooked to a tender-crisp consistency, add the prepared fish cakes and cook them together. The fish cakes will add umami to the broth.
Step 5
When the broth comes to a boil again, add the soup soy sauce for flavor. Don’t add too much at first; it’s best to adjust the seasoning later after tasting.
Step 6
Now, add the kalguksu noodles that have been rinsed in cold water and cook them together. Stir gently to prevent the noodles from clumping.
Step 7
Just before the noodles are fully cooked, add the prepared bean sprouts (or mung bean sprouts) and cook for a short while until they are slightly wilted. Be careful not to overcook them, as they will lose their crispness. Finally, taste the soup and adjust the seasoning with salt if needed. Adding a little salted shrimp (saeujeot) can further enhance the savory flavor!
Step 8
Serve generously in a bowl, and your spicy and refreshing fish cake and kimchi kalguksu is complete! Enjoy your delicious meal!
