Korean Fishcake Soup

Creating the Perfect Broth

As I was experimenting with my Korean Fishcake Soup recipe, I couldn’t help but think of how this dish always brings comfort and warmth. Korean Fishcake Soup is a delightful blend of savory and spicy flavors, perfect for any chilly day. The rich broth, with its combination of anchovy and kelp, gives the soup a depth that makes every bite a comforting experience. Korean Fishcake Soup is not just a meal; it’s a reminder of home and the joys of Korean cuisine.

Simmering the Ingredients

The process starts with making the broth, which is the heart of Korean Fishcake Soup. I love how the anchovy-kelp broth bags infuse the water with a deep, savory flavor, while the radish and onions add sweetness and texture. Once the broth is simmering, I thread the fishcakes onto skewers, which adds a fun element to the cooking process. The smell of the simmering broth fills my kitchen, creating an inviting aroma that makes me eager to serve the Korean Fishcake Soup.

Blending Flavors to Perfection

As the soup simmers, the flavors meld together beautifully. Adding the mirin, soy sauce, and anchovy fish sauce enhances the depth of the broth, while the minced garlic brings a burst of freshness. The radish, after soaking in the flavorful broth, becomes tender and perfect for slicing into thin pieces. I carefully pour the seasoned broth over the fishcake skewers, letting everything cook gently until the fishcakes are heated through. The final touch of the dipping sauce, with its tangy and slightly spicy notes, completes the Korean Fishcake Soup.

Serving with Joy

Serving Korean Fishcake Soup brings joy to my table every time. It’s a dish that not only satisfies the palate but also warms the heart. With each bowl, I’m reminded of the cozy evenings spent with family and the simple pleasure of a well-made soup. This Korean Fishcake Soup is a testament to how food can be both comforting and flavorful, making it a recipe I’m proud to share with friends and loved ones.

Chef’s Notes- Korean Fishcake Soup

• Use Fresh Fishcakes: For the best flavor and texture, opt for fresh fishcakes from an Asian grocery store. Frozen fishcakes can also work, but thaw them thoroughly before use.
• Broth Variations: If you prefer a vegetarian version, substitute the anchovy-kelp broth with vegetable broth. You can also use store-bought fishcake alternatives or tofu for a plant-based option.
• Adjust Spice Levels: Control the heat by adjusting the amount of green chili peppers or gochugaru. For a milder soup, omit the chili peppers or use less gochugaru.
• Add More Veggies: Enhance the dish by adding mushrooms, tofu, or other vegetables. They can provide additional texture and flavor.
• Broth Storage: The broth can be refrigerated for up to 3 days or frozen for up to 1 month. Use leftover broth as a base for other soups or stews for added convenience and flavor.4o mini

Korean Fishcake Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Medium

Servings

4

bowls

Prep time

20

minutes

Cooking time

40

minutes

Calories

250

kcal

Resting Time

5

minutes

Total time

1

hour 

5

minutes

Dive into the delightful world of Korean cuisine with this scrumptious Korean Fishcake Soup! This easy-to-make dish is packed with flavors and perfect for a cozy meal. With a rich broth and savory fishcakes, it’s a must-try for any food lover. Get ready to impress your taste buds and your guests with this simple yet delicious recipe!

Ingredients

• Fishcake Skewers

• 2 packs of assorted fishcakes (Eomuk)

• Broth

• 8.5 cups water

• 2 anchovy-kelp broth bags (or 20 dried anchovies + a hand-sized piece of dried kelp)

• 1/4 Korean radish (cut into large chunks)

• 1 whole onion (halved)

• 2 stalks spring onion (each about forearm length)

• 2 whole green chili peppers (optional)

• Broth Seasoning

• 2 tablespoons mirin

• 2 tablespoons soy sauce

• 2 tablespoons anchovy fish sauce

• 1 tablespoon minced garlic

• Dipping Sauce

• 1 teaspoon soy sauce

• 1 teaspoon vinegar

• 1 teaspoon water

• A few shakes of sesame seeds

• A small handful of chopped scallions

• A few shakes of gochugaru (optional for spice)

• Alternative Ingredients:

• Fishcakes: Tofu or tempeh for a vegetarian option.

• Anchovy-Kelp Broth Bags: Vegetable broth for a vegetarian option.

• Mirin: Rice vinegar with a pinch of sugar.

• Soy Sauce: Tamari for a gluten-free option.

• Anchovy Fish Sauce: Soy sauce or tamari for a vegetarian option.

• Green Chili Peppers: Jalapeños or omit for less heat.

Directions

• Prepare Broth – In a large pot, combine water and anchovy-kelp broth bags. Add the radish chunks, halved onion, spring onion stalks, and optional green chili peppers. Bring to a boil over high heat.
• Simmer Broth – Once boiling, cover the pot and reduce heat to medium-low. Simmer for 40 minutes. After 15 minutes, remove the broth bags and spring onion stalks. Continue simmering the remaining ingredients.
• Prepare Fishcake Skewers – While the broth simmers, fold the fishcake sheets into desired shapes and thread onto skewers. Arrange the skewers in a separate pot.
• Check Broth – After 40 minutes, check if the radish is tender by piercing with a chopstick. If soft, remove all ingredients from the broth except the radish. Let the radish cool slightly before slicing into thin pieces.
• Season Broth – Add mirin, soy sauce, anchovy fish sauce, and minced garlic to the broth. Simmer for a few more minutes to blend flavors.
• Combine and Serve – Pour the seasoned broth over the fishcake skewers in the separate pot. Simmer gently until the skewers are heated through. Serve hot with dipping sauce on the side.

Equipment

• Chef’s Knife
• Cutting Board
• large pot
• skewers
• shabu-shabu pot or separate pot
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 20g
• Protein: 15g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 800mg
• Potassium: 300mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 8mg
• Iron: 10mg

FAQs- Korean Fishcake Soup

Can I make Korean Fishcake Soup ahead of time?

Yes, you can prepare the broth and fishcake skewers in advance. Store the broth in the refrigerator for up to 3 days or freeze it for up to 1 month. Reheat before serving and cook the fishcake skewers fresh.

What can I use instead of anchovy-kelp broth bags?

If you can’t find anchovy-kelp broth bags, you can use vegetable broth or chicken broth as a substitute. For a vegetarian option, use vegetable broth and add a splash of soy sauce for depth.

How can I make this recipe gluten-free?

To make the soup gluten-free, use tamari instead of soy sauce and ensure your fishcakes do not contain gluten. Check ingredient labels carefully for hidden gluten.

Can I use frozen fishcakes?

Yes, frozen fishcakes can be used. Be sure to thaw them completely before cooking. Fresh fishcakes, however, provide a better texture and flavor.

What should I serve with Korean Fishcake Soup?

Korean Fishcake Soup pairs well with steamed rice or noodles. For a complete meal, you can also serve it with kimchi or other Korean side dishes like pickled vegetables or a light salad.