Chef Sung Anh's Mussel Perilla Seed Kimchi Fish Cake Noodle Soup | 모두의 레시피
Chef Sung Anh's Mussel Perilla Seed Kimchi Fish Cake Noodle Soup
A nourishing fish cake soup by Chef Sung Anh, featuring fresh mussels and washed perilla seed kimchi for a refreshing, rich umami flavor, with thin noodles adding heartiness.
🙋 Recommended for
⭐ Those who prefer a mild, subtle yet deep broth flavor
⭐ People seeking a more upscale alternative to regular street-side fish cake soup, ideal as a sophisticated drink companion or special treat
⭐ Those wanting to enjoy a hearty, nourishing meal with thin noodles and seafood
Slice radish thinly and into square shapes, and finely chop the green chili pepper.
Rinse the perilla seed kimchi thoroughly under water to remove all seasoning and chili powder, then cut into bite-sized pieces for garnish.
Pour about 100ml of water into a pot just enough to cover the eggs, close the lid, and boil over high heat for 6 minutes. Turn off the heat and let sit in the pot for 3 minutes to make soft-boiled eggs.
Skewer the prepared fish cake pieces for easy serving.
Add sliced radish and green chili pepper to the pot with water and bring to a boil to make a refreshing broth.
Once the radish is cooked, add half a packet of udon powder soup base and 1 tablespoon of fish sauce to season lightly without overpowering the broth.
When the broth comes to a boil, add the skewered fish cake and cleaned fresh mussels, and simmer briefly.
Divide the boiled thin noodles into three portions and place them in bowls. Pour the hot fish cake soup over the noodles to warm them gently.
Place the cooked fish cake and mussels on top of the noodles, pour generous amounts of broth over, and finish by topping with half-cut soft-boiled eggs and rinsed perilla seed kimchi garnish.
Slice radish and chili pepper; rinse perilla seed kimchi and prepare it. Boil eggs in just 100ml of water for 6 minutes to make soft-boiled eggs.
Boil radish and chili pepper in water, then season with udon powder soup base and fish sauce. Add fish cake and fresh mussels and simmer.
Place boiled thin noodles in bowls, pour the cooked fish cake soup over, and top with soft-boiled egg and rinsed perilla seed kimchi garnish.
Cooking tips 💡
Do not use perilla seed kimchi directly, as it will turn the broth into kimchi stew and overpower the natural aroma of mussels and fish cake. Always rinse thoroughly to preserve crispness and fermented umami flavor.
Fresh mussels become tough and shrink if overcooked, so add them only at the end and cook briefly to maintain a tender, bouncy texture.
When boiling eggs, do not fill the pot with too much water—just about 100ml—to steam them gently using trapped vapor, making perfect soft-boiled eggs effortless.