Spicy Red Fish Cake Soup
Spicy Red Fish Cake Soup
Spicy Eomuk Tang, Red Odeng Soup, Skewered Fish Cake Dish, Recommended for Solo Drinking
Inspired by the TV show ‘I Live Alone,’ this recipe is my personal take on a delicious red fish cake soup. It features a deeply flavorful, spicy broth that’s perfect for a comforting meal or an ideal snack to enjoy with drinks. Customize it with your favorite additions for an extra special touch!
Main Ingredients- 6-8 sheets of square fish cakes (adjust to your preference)
- 3-4 pieces of rice cake sticks (tteokbokki style, softened)
- 1 handful of green onions (sliced diagonally)
- 1-2 Cheongyang chili peppers (finely chopped for extra heat)
- 1L (approx. 4 cups) of water (for the clear and refreshing broth base)
Seasoning & Broth- 2 bouillon cubes for broth OR equivalent of dried anchovy and kelp broth
- 0.5 Tbsp Gochujang (Korean chili paste for a deep, spicy flavor)
- 1 Tbsp Gochugaru (Korean chili powder for color and heat)
- 1.5 Tbsp Soy Sauce (for umami and seasoning)
- 0.5 Tbsp Corn Syrup or Oligosaccharide (for a subtle sweetness and shine)
- 1 Tbsp Minced Garlic (enhances the aroma)
- 0.5 Tbsp “All-Purpose Seasoning” (refer to my Bulgogi or Ramen recipe for details)
- 1-2 Tbsp Chicken Stock or Korean Soup Soy Sauce/Fish Sauce (for adjusting saltiness, optional)
- 2 bouillon cubes for broth OR equivalent of dried anchovy and kelp broth
- 0.5 Tbsp Gochujang (Korean chili paste for a deep, spicy flavor)
- 1 Tbsp Gochugaru (Korean chili powder for color and heat)
- 1.5 Tbsp Soy Sauce (for umami and seasoning)
- 0.5 Tbsp Corn Syrup or Oligosaccharide (for a subtle sweetness and shine)
- 1 Tbsp Minced Garlic (enhances the aroma)
- 0.5 Tbsp “All-Purpose Seasoning” (refer to my Bulgogi or Ramen recipe for details)
- 1-2 Tbsp Chicken Stock or Korean Soup Soy Sauce/Fish Sauce (for adjusting saltiness, optional)
Cooking Instructions
Step 1
First, create the delicious broth by adding 2 broth bouillon cubes to 1 liter of water, or by simmering dried anchovies and kelp. If using anchovies and kelp, simmer for about 10 minutes and then remove them to achieve a clean-tasting broth.
Step 2
If you’re using frozen square fish cakes, a quick thawing step will help achieve the best chewy texture.
Step 3
For partially frozen fish cakes, pour a small amount of hot water over them.
Step 4
Once the fish cakes are softened, drain them immediately and use. Be careful not to overcook them at this stage.
Step 5
Thread the prepared square fish cakes onto skewers. Skewering them helps them maintain their shape while cooking and makes them easier to eat.
Step 6
If you have rice cake sticks (tteokbokki style), thread them onto the skewers along with the fish cakes for an even more satisfying dish.
Step 7
Now that the broth is ready, it’s time to add the ingredients that will give it that wonderful spicy flavor.
Step 8
Add 0.5 Tbsp Gochujang, 1 Tbsp Gochugaru, 1.5 Tbsp Soy Sauce, 0.5 Tbsp Corn Syrup, 1 Tbsp Minced Garlic, and 0.5 Tbsp of my special ‘All-Purpose Seasoning’ for an extra layer of flavor. (Refer to my other recipes for the ‘All-Purpose Seasoning’!).
Step 9
Stir the broth well with a spatula as it simmers to ensure the Gochujang dissolves completely and the seasonings are evenly distributed. It’s important to let the seasonings meld into a delicious base.
Step 10
Once the broth is boiling and the seasonings are well combined, carefully add the skewered fish cakes and rice cakes. Taste the soup and adjust the seasoning if needed by adding 1-2 Tbsp of chicken stock, Korean soup soy sauce, or fish sauce.
Step 11
When the fish cakes and rice cakes are cooked to your liking, add a generous amount of sliced green onions and chopped Cheongyang chilies. Simmer for about 2 more minutes to let the fragrant and spicy flavors meld. Your delicious red fish cake soup is ready!
Step 12
Wow, the broth tastes amazing! But I felt like it would be even better with a few extra additions, so I decided to try something special.
Step 13
Carefully remove the cooked fish cakes and rice cakes from the pot and set them aside for a moment.
Step 14
Now, let’s add some frozen dumplings and Vienna sausages to the flavorful broth and let them cook. These are favorites for both kids and adults!
Step 15
I’m so glad I decided to add these extra ingredients! The soup became richer and the flavors much more complex and delightful.
Step 16
This spicy red fish cake soup, made with my boyfriend, was the perfect accompaniment for drinks! It made for a fantastic dinner and a wonderful time enjoying drinks at home. I highly recommend you try making it too!
