Korean Fish Meatballs with Rice Noodles in Broth Recipe
Delicate white fish meatballs cooked in a light yet boldly seasoned broth with rice noodles are something between a soup and a main course. In Korea, similar dishes are often eaten in small station bars – they’re meant to warm you up, fill you up, and not make you sleepy before the rest of your journey. The flavor is reminiscent of a cross between Polish fish soup and chicken broth, only with sesame and a gentle heat.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Umami
Spicy
Fresh
Garlicky
Warming
Filling
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- white fish fillet boneless, e.g. cod, pollock - 400 g
- thin rice noodles vermicelli - 150 g
- egg - 1 piece
- breadcrumbs - 3 tablespoons
- garlic finely chopped or grated - 3 cloves
- fresh ginger grated on a fine grater - 2 cm
- soy sauce - 5 tablespoons
- sesame oil - 2 teaspoons
- vegetable or chicken broth homemade or from a good-quality stock cube - 1.5 l
- carrot cut into thin matchsticks - 1 piece
- zucchini cut into thin half-slices - 0.5 piece
- spring onion cut into thin slices - 3 piece
- gochujang paste for a milder version use 1 tablespoon - 1.5 tablespoons
- sugar - 1 teaspoon
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt to taste, carefully, as soy sauce is salty
- pepper to taste
Main Ingredient:
white fish
Preparation
- Pat the fish fillet dry with a paper towel, run your fingers over it to check for any bones and remove them if needed. Cut the fish into smaller pieces and blend in a food processor or chop very finely with a knife.
- Add the egg, breadcrumbs, half of the garlic, half of the grated ginger, 1 tablespoon of soy sauce, a pinch of salt and pepper to the fish. Knead the mixture with your hand as for patties until it becomes sticky. If it is too loose, add a little more breadcrumbs.
- With damp hands, form small meatballs the size of a walnut from the fish mixture and set them aside on a plate.
- Pour the broth into a large pot, add the remaining garlic, ginger, 3 tablespoons of soy sauce, gochujang paste and sugar. Mix thoroughly, place over medium heat and bring to a gentle boil, stirring until the paste dissolves.
- Gently lower the meatballs into the gently simmering broth using a spoon. Cook over low heat for 8–10 minutes, until they float to the surface and feel springy when pressed with a spoon.
- Add the carrot and zucchini and cook for another 5 minutes, until the vegetables soften but are still slightly firm.
- Pour boiling water over the rice noodles in a separate bowl and set aside for 5–7 minutes, until they soften. Drain and briefly rinse with cold water to keep them from sticking.
- Add the sesame oil to the pot with the broth and meatballs and taste the broth. If needed, season further with soy sauce or a little salt.
- Place portions of rice noodles into bowls and ladle over the hot broth with meatballs and vegetables. Sprinkle with spring onion and toasted sesame seeds.
- Serve immediately, while the noodles are still springy and the broth is very hot.
Storage
In fridge:
2 days
Freezing:
Yes
Najlepiej przechowuj bulion z pulpecikami osobno od makaronu, wtedy makaron się nie rozpadnie. Do mrożenia nadaje się sam bulion z pulpecikami, bez makaronu – po rozmrożeniu zagotuj i dodaj świeżo ugotowany makaron.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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