Kimchi Fish Cake Soup recipe - ingredients, nutrition and when to eat it
A spicy soup that brings together tangy kimchi and pleasantly chewy fish cakes. Served warm with rice, it is perfect for a late dinner or a simple lunch.
Soups & stews · 20 minutes to cook
Nutrition (per 673.5g serving): 270 kcal · protein 17g · carbohydrate 38.3g · fat 6.3g · sodium 1585.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lightly rinse the fish cakes in hot water before adding them for a cleaner-tasting broth.
Tips: Add 1 tablespoon of kimchi brine to brighten the soup's tangy flavor and color.
Tips: Taste the kimchi and fish cakes first, then adjust the seasoning at the end.
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Ingredients (1 serving)
- Water — 400 ml
- Dried kelp — 1 sheet
- Dried anchovies — 5 pc
- Korean radish — 1 piece
- Napa cabbage kimchi — 0.5 cup
- Fish cake — 2 pc
- Garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Green onion — 0.3 pc