Spicy Fish Cake Soup with Radish
Spicy Fish Cake Soup with Radish
Refreshing Fish Cake Soup Packed with Radish
On chilly or rainy days, a hot, comforting soup is just what you need! This spicy fish cake soup is made with plenty of radish, giving it a wonderfully refreshing broth. Let’s make this delicious and hearty soup at home.
Fish Cake Soup Ingredients- 1 package fish cakes (paper packaging removed)
- 1/3 Korean radish (approx. 200g)
- 2 Korean green chili peppers
- 1/2 bunch crown daisy (stems trimmed)
- Scallions, a generous amount (about 5-6 stalks)
- 1L water (4 cups)
- 2/3 Tbsp minced garlic
- 2 Tbsp Korean soup soy sauce or regular soy sauce (called ‘yeondu’ in Korean)
- 1 Tbsp salted fermented shrimp (for broth)
Cooking Instructions
Step 1
Prepare all your ingredients for the fish cake soup. Make sure to pat the fish cakes dry and slice the radish and vegetables into bite-sized pieces.
Step 2
Peel the radish, slice it about 0.5cm thick, then cut into 2-3cm lengths and quarter them. This shape helps the radish release its flavor into the broth and cook evenly.
Step 3
Cut the fish cakes into your preferred bite-sized pieces (triangles or rectangles). You can also tear them by hand for a more rustic look.
Step 4
Slice the Korean green chili peppers diagonally and thickly for a spicy kick. You can remove the seeds to control the heat level.
Step 5
Wash the crown daisy, removing any yellow leaves or tough stems. Chop them into large pieces, about 3-4cm long. Avoid chopping too finely, as they can disintegrate in the boiling broth.
Step 6
Wash the scallions and cut them into 4-5cm lengths. It’s helpful to separate the white and green parts.
Step 7
Place the prepared radish and fish cakes into a pot. Set aside the crown daisy and scallions for later.
Step 8
Pour 1L (4 cups) of water into the pot to form the base of the broth. You can use plain water for a clear broth or a dashi broth (anchovy and kelp) for added depth of flavor.
Step 9
Add 2/3 Tbsp of minced garlic to enhance the broth’s fresh and clean taste.
Step 10
Add 2 Tbsp of Korean soup soy sauce (or regular soy sauce) for umami and basic seasoning. Korean soup soy sauce provides a richer flavor.
Step 11
Stir in 1 Tbsp of salted fermented shrimp. This is a secret ingredient for a refreshing broth and enhanced umami. Be sure to include some of the brine.
Step 12
Bring the pot to a rolling boil over high heat with the lid off. It’s important to start with high heat to allow the radish to release its refreshing flavor. Let it boil vigorously for about 10-15 minutes.
Step 13
Once boiling, reduce the heat to medium and simmer for another 5 minutes. Check if the radish has become translucent and the broth is well-flavored. Taste and adjust seasoning with more salted fermented shrimp or salt if needed.
Step 14
Finally, garnish with the prepared crown daisy, Korean green chili peppers, and scallions. Let it simmer briefly. Your spicy and refreshing fish cake soup is ready! Dip the warm fish cakes into a soy sauce mixture (soy sauce with wasabi, if desired) for an extra treat. Enjoy this simple yet impressive dish as an appetizer or a side dish!
