Kimchi Fish Cake Soup recipe - ingredients, nutrition and when to eat it
Kimchi Fish Cake Soup is a warming, spicy broth that brings together the tangy flavor of kimchi and the chewy texture of fish cakes.
Kimchi Fish Cake Soup is a warming, spicy broth that brings together the tangy flavor of kimchi and the chewy texture of fish cakes. It’s lovely for lunch or dinner on a chilly day.
Street food · 20 minutes to cook
Tips: If the kimchi hasn’t fermented much yet, simmer it for another 2–3 minutes to bring out its tangy flavor.
Tips: Fish cakes are already fairly salty, so taste the broth before adding any more seasoning.
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Ingredients (1 serving)
- Fish cake — 100 g
- Napa cabbage kimchi — 80 g
- Dashi stock — 350 ml
- Green onion — 0.3 pc
- Korean red pepper flakes — 0.5 tsp
- Garlic — 1 clove