Main ingredients
square fish cakesbeef bone broth (sagol gomtang)green oniongochujanggochugaru (Korean chili flakes)minced garlicbeef dashida (beef stock powder)
Solo Cooking God's Broth-Style Spicy Beef Bone Fish Cakes
A pojangmacha-style spicy fish cake soup with deep, rich umami, using store-bought sagol gomtang broth as its base.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since store-bought sagol gomtang may already be salty, taste the broth before adding dashida and adjust the amount accordingly to avoid over-salting.
- If you don't have beef dashida, you can substitute 1/2 tablespoon oyster sauce or 1/2 tablespoon chicken stock powder for a similar umami boost.
- Place the pot on a portable burner over low heat, gently simmering. Add a little water whenever the broth reduces, and it becomes a perfect drinking snack.
Recommended for
- Those who miss the spicy, deep fish cake soup that they used to drink from a paper cup while standing at a pojangmacha on a cold day.
- Those who want to experience the full, rich umami of a meat-based broth beyond simple snack-style food.
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