Spicy Bean Sprout Fish Cake Soup
This recipe features a spicy and refreshing broth, crunchy bean sprouts, and chewy fish cakes, making it perfect as a hangover cure.
📝 Editor's Notes
Hello everyone!
Today, I'm excited to introduce the recipe for 'Spicy Bean Sprout Fish Cake Soup,' a perfect hangover cure featuring a spicy broth, crunchy bean sprouts, and chewy fish cakes.
Its refreshing yet spicy flavor is exceptional, making it an ideal dish for chilly weather.
This recipe is easy and simple to follow, even for beginner cooks, without any complex steps.
It's great for the whole family to enjoy together, and it also makes an excellent meal for solo dining.
Shall we dive into the delicious charm of Spicy Bean Sprout Fish Cake Soup?
🛒 Ingredient Tips
While there are many types of fish cakes, for this recipe, choosing thick and chewy ones specifically for soup will enhance the flavor.
For bean sprouts, freshness is key to ensuring a crunchy texture.
Green onions and Cheongyang chili peppers (청양고추) add refreshing and spicy notes to the broth, so prepare them generously.
Among the seasonings, chicken stock plays a significant role in providing umami.
If you don't have chicken stock, you can use anchovy and kelp broth (멸치 다시마 육수).
Adjust the amounts of gochujang (고추장) and gochugaru (고춧가루) to your personal preference for spiciness.
Oligosaccharide (올리고당) adds a touch of sweetness, balancing the overall flavor of the broth.
🔄 Substitution Guide
If you'd like to use other ingredients instead of fish cakes, soft tofu (순두부) or dumplings (만두) also work wonderfully.
Adding soft tofu gives the soup a smooth texture and a savory flavor, creating a unique fish cake soup experience.
Dumplings, on the other hand, make it a heartier meal.
You can also use mung bean sprouts (숙주나물) instead of bean sprouts (콩나물) to maintain a crunchy texture.
To add more vegetables, consider including onions, mushrooms, or radish to enrich the broth's flavor.
For children or those who dislike spicy food, you can reduce or omit gochujang (고추장) and gochugaru (고춧가루), focusing on soy sauce and a clear broth.
In this case, try using anchovy broth or vegetable broth instead of chicken stock.
🥘 Ingredients
👨🍳 Cooking Points
Here are some important tips for making delicious Spicy Bean Sprout Fish Cake Soup.
First, blanching the fish cakes once before skewering them helps remove impurities and makes them chewier.
Second, once the water begins to boil, it's crucial to add all the seasoning ingredients at once and mix them well to ensure they dissolve evenly without clumping.
Third, bean sprouts and green onions can become soggy if boiled for too long, so it's best to add them after the fish cakes have simmered for a while and released some flavor.
Finally, the key to this recipe is simmering for at least 5 minutes to allow the deep flavor of the fish cakes to fully infuse into the broth.
Sufficient simmering will result in a richer and deeper broth.
👨🍳 Directions
Fold the fish cakes and skewer them.
Pour 2 cups of water into a pot and bring it to a boil.
In the boiling water, add 1 tbsp gochujang (고추장), 1 tbsp soy sauce, 1 tbsp oligosaccharide (올리고당), 1 tbsp gochugaru (고춧가루), 1 tbsp minced garlic, and 1 tbsp chicken stock. Mix well.
Add a handful of green onions and a handful of bean sprouts.
Add the skewered fish cakes. Once the fish cakes begin to release their flavor, add Cheongyang chili peppers (청양고추).
After adding all ingredients, simmer for at least 5 minutes.
Finally, garnish with a little Cheongyang chili pepper to finish.
💡 Tips
Adding bean sprouts enhances the refreshing flavor of the broth.
You can increase the umami of the broth by adding more soy sauce.
Simmer for at least 5 minutes to allow the deep flavor of the fish cakes to infuse into the broth.
You can add more Cheongyang chili peppers to your preference for an extra spicy kick.
📦 Storage & Reuse
While Spicy Bean Sprout Fish Cake Soup is best enjoyed immediately, leftovers can be refrigerated and still taste delicious the next day.
If you wish to store the broth separately, cool it down and transfer it to an airtight container before refrigerating.
Fish cakes can become soggy if left in the broth for too long, so it's best to store any leftover fish cakes and broth separately, reheating and combining them just before serving.
Bean sprouts may lose their crispness over time after being cooked, so storing ingredients separately is recommended.
Freezing is not advised, as it can alter the texture and diminish the flavor of the ingredients.
🥢 Who This Is For
This Spicy Bean Sprout Fish Cake Soup is excellent as a refreshing hangover cure the morning after a night out.
It's also great as a hearty meal with warm rice.
On a chilly evening, preparing this warm soup will comfort both your body and soul.
You can create a Korean snack bar (bunsikjip) atmosphere by enjoying it with tteokbokki (떡볶이), and a shot of soju (소주) makes it a perfect accompaniment to drinks.
If you love spicy food, add plenty of Cheongyang chili peppers (청양고추) for an extra kick.
🔥 Nutrition Info
Spicy Bean Sprout Fish Cake Soup, thanks to the inclusion of bean sprouts, is rich in Vitamin C and aspartic acid, which help with fatigue recovery and hangover relief.
Fish cakes provide protein, but their sodium content can be high, so it's advisable not to consume too much of the broth.
Green onions and Cheongyang chili peppers (청양고추) add vitamins and dietary fiber, boosting immunity and aiding digestion.
Overall, this is a balanced dish that offers various nutrients without being overly high in calories.
However, considering the sodium content in gochujang (고추장) and soy sauce, moderate consumption is more beneficial for health.
Using anchovy and kelp broth instead of chicken stock can further reduce sodium.
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