The rain, which started drizzling yesterday, has become much heavier today. Having moved to California, I rarely see rain during the winter, so it’s a pleasant surprise. Back in Korea, I disliked rainy and snowy days because of traffic jams. Yet, here, I’ve come to appreciate the rainy weather. The sound of rain fills the air. The sky is darkened. I start craving warm soup and crispy fried dishes. In Korea, we used to enjoy makgeolli (rice wine) and pajeon (green onion pancakes) on rainy days. I fondly remember the days spent with friends in cozy, shabby restaurants. We would clink glasses together.
Today, with the weather being what it is, I made a decision. I decided to prepare a simple and heartwarming dinner. It can be easily made. Here’s a recipe for a warm and comforting Fish Cake Noodle Soup.
Fish Cake Noodle Soup
Ingredients
- 2-3 servings of somen noodles (roughly the size of 3 coins, held together in your fist)
- 1/4 zucchini
- 1/4 onion
- 1 package of enoki mushrooms
- 3 pieces of rectangular fish cakes
- A small bunch of chopped green onions
- 2 eggs
For the Broth
- 2 pieces of fish stock cubes (dashi)
- 1 tablespoon of Korean soy sauce for soup
- A pinch of seasoning salt
Instructions
- Start by preparing the vegetables. Cut the enoki mushrooms by trimming off the base and halving the remaining parts. Slice the zucchini and onion into thin strips. Cut the fish cakes into long, noodle-like strips.
- Crack the eggs and beat them well.
- In a pot, add 700-800ml of water, the fish stock cubes, and the sliced onion. Bring the water to a boil.
- Once the water is boiling, add the zucchini and enoki mushrooms, and pour the beaten eggs in a circular motion. Add the fish cakes and turn off the heat.
- Be careful not to boil the fish cakes too long as they will absorb too much of the broth.
- For the noodles: Bring water to a boil in a separate large pot. Once it boils, add the somen noodles in a circular motion. Repeat this process 3 times, adding a little cold water each time to prevent the noodles from sticking together.
- Once the noodles are cooked, rinse them well under cold water. Divide them into servings. Place them in a strainer.
- Now, everything is ready! Serve the noodles in a large bowl. Make a circle with the cooked noodles. Pour the prepared broth over them.
Crispy Kimchi Pancakes
Ingredients
- 2-3 handfuls of ripe kimchi
- Chopped green onions
- 1 cup of pancake mix (or flour with a pinch of salt)
- A little bit of Dashida (Korean soup base)
- Cooking oil
- 1 can of tuna (optional)
Instructions
- Place the ripe kimchi in a bowl and chop it into small pieces using kitchen scissors. (Today, I’m simplifying the process with scissors.)
- In the same bowl, add the chopped green onions and pancake mix. Include a little Dashida. Add the entire can of tuna, including the oil. Add about half a cup of water and mix everything well.
- Heat a frying pan with some cooking oil, waiting until it’s hot enough.
- Use a ladle to scoop some of the batter and pour it into the pan, spreading it out thinly. Cook until the edges become crispy, then flip it over to cook the other side.
- If flipping is difficult, consider making smaller pancakes.
- Once both sides are crispy, it’s done!
The hot noodle soup with fish cakes and the crispy, tangy kimchi pancakes go perfectly together. Someone asked if I put meat in the pancakes. I realized it’s probably the tuna that gave them a savory flavor. My family and I had a delicious and satisfying dinner, all while enjoying the cozy rainy day.
Mom's Easy Korean Recipes 
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