Spicy Fish Cake Soup recipe - ingredients, nutrition and when to eat it
This street-stall-style soup simmers fish cakes and radish in a spicy broth. The chewy fish cakes and refreshing radish are perfect for a chilly evening or a…
This street-stall-style soup simmers fish cakes and radish in a spicy broth. The chewy fish cakes and refreshing radish are perfect for a chilly evening or a late-night snack.
Soups & stews · 25 minutes to cook
Nutrition (per 716g serving): 338 kcal · protein 20.5g · carbohydrate 47.1g · fat 8.6g · sodium 2759.9mg
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: Blanch the fish cakes in boiling water for about 10 seconds before adding them for a cleaner broth.
Tips: Simmer the radish first until translucent so it can release its refreshing flavor into the broth.
Tips: Remove some of the seeds from the Korean green chili peppers to make the heat easier to control.
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Ingredients (1 serving)
- Water — 450 ml
- Kombu — 5 g
- Dried anchovies — 8 g
- Daikon radish — 80 g
- Fish cake — 3 pc
- Garlic — 1 pc
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 Tbsp
- Cheongyang chili pepper — 1 pc
- Green onion — 20 g
- Salt — 0.3 tsp