Kim Dae-seok's Fish Cake Kimchi Soup
A refreshing and spicy fish cake kimchi soup simmered with fermented kimchi and fish cakes in a dashi broth made from dried anchovies and kelp.
Ingredients needed 3 servings
Recipe
Cooking tips
- Remove the internal organs from dried anchovies and microwave them for 20 seconds to eliminate fishy odor and bitterness.
- Mix a small amount of brown sugar (or granulated sugar) into the fermented kimchi before use to effectively reduce its sharpness and strong smell.
- Do not add fish cake at the beginning of cooking, as it will over-expand and lose texture—add it midway through for best results.
Recommended for
- Those looking to warm up with a hot, spicy soup on cold days.
- People who want a refreshing and clean-tasting broth different from regular kimchi stew.
- Home cooks wanting to quickly make a delicious homemade meal using leftover fermented kimchi and fish cake.
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