Kimchi Fish Cake Rice Cake Soup recipe - ingredients, nutrition and when to eat it
This hearty soup is made with rice cakes and fish cakes simmered in a spicy, tangy kimchi broth.
This hearty soup is made with rice cakes and fish cakes simmered in a spicy, tangy kimchi broth. Chewy rice cakes and springy fish cakes pair well with the bright, peppery broth, making it a great lunch or dinner on a chilly day.
Street food · 15 minutes to cook
Tips: Stir once or twice as it cooks so the rice cakes don’t stick to the bottom of the pot.
Tips: Kimchi and its brine can vary in saltiness, so taste the soup before adding soy sauce at the end.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sliced rice cake for tteokguk — 180 g
- Fish cakes — 70 g
- Napa cabbage kimchi — 60 g
- Kimchi brine — 2 Tbsp
- Water — 450 ml
- Green onion — 15 g
- Garlic — 1 tsp
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 tsp