Curry Fish Cake Rice Soup recipe - ingredients, nutrition and when to eat it
This Korean snack-bar-style rice soup is made by pouring curry-scented fish cake broth over rice.
This Korean snack-bar-style rice soup is made by pouring curry-scented fish cake broth over rice. Soft rice, chewy fish cakes, and a subtle spice flavor come together for a satisfying lunch or dinner.
Street food · 20 minutes to cook
Tips: Instead of adding the curry powder straight to the broth, ladle out a little broth and dissolve it first to prevent clumping.
Tips: Fish cakes vary in saltiness, so add the soy sauce a little at a time at the end and adjust to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fish cakes — 100 g
- Dashi stock — 350 ml
- Curry powder — 1 Tbsp
- Daikon radish — 50 g
- Green onion — 0.3 stalk
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp