Ingredients
8 cups of water + 4 seafood stock coins OR 8 cups of anchovy broth
12 oz of fish cake
1/2 of Korean radish, thinly cut into bite size
1 tsp of minced garlic
3 tbsp of soy sauce for soup
1 scallion, chopped
salt + pepper to taste
Directions
1. Make 8 cups of seafood / anchovy broth by boiling 8 cups of water and 4 seafood stock coins together or 8 cups of water + 10 dried anchovies + 2 small pieces of dried kelp + 1/2 onion over medium heat. Boil until radish is cooked and translucent.
2. Cut the radish into 1 inch thin squares.
3. Add the radish slices to the broth. Then add soy sauce for soup and minced garlic.
4. When the radish pieces are cooked through (become translucent,) add the fish cakes. Boil everything together for 5 minutes and salt + pepper to taste! Optional: garnish with chopped green onions.
5. Serve the soup with soy sauce on the side to dip the fish cakes in and enjoy! * I added udon noodles to the soup for the kids.
