Kim Dae-seok's Blue Crab Fish Cake Soup

• mixed fish cake 1 pack (342g)
• radish 1 piece (300g)
• cut blue crab 1 piece
• dried kombu 1 piece (10g)
• dried anchovies for stock 1 handful
• onion 1/2 piece
• garlic 3 cloves
• scallion 1 bunch
• green chili pepper 2 pieces
• red chili pepper 1 piece
• perilla sprouts a little
• water 2L
• soup soy sauce 1 tablespoon
• Korean dark soy sauce 1 tablespoon
• mirin 3 tablespoons
• salt a little
• beef dashi powder 1/2 tablespoon
• black pepper a little
• white part of scallion for seasoning sauce 7cm
• green chili pepper for seasoning sauce 1 piece
• soup soy sauce for seasoning sauce 3 tablespoons
• water for seasoning sauce 1 tablespoon
• sugar for seasoning sauce 1/4 tablespoon

Recipe 🍳

Cooking tips 💡

• Using chopped garlic will make the broth cloudy, so slicing it thinly helps maintain clarity.
• Rinsing the fish cakes with hot water before cooking removes excess oil, resulting in a cleaner, fresher, and more refined broth.
• Start by filling only 3/4 of the total water volume to concentrate the broth, then add more water later to adjust seasoning—this creates a deeper, richer flavor.

Recommended for 🙋

• ⭐Those seeking a refreshing, spicy broth to warm up on cold days.
• ⭐People who want to enjoy the rich, savory fish cake soup from street-side stalls at home.
• ⭐Those who prefer a clean, non-fishy, refreshing crab broth fish cake soup.