Main ingredients
fish cakefresh musselperilla seed kimchithin noodleradishgreen chili peppereggfish sauceudon powder soup base
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.
Ingredients needed 3 servings
Recipe
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.
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.
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