Odengguk / Fish Cake Soup

Ingredients:

• Fish cake
• 6pcs Wooden skewers

For broth:

• 1,5l water
• 100g cleaned and unpeeled Korean radish / daikon
• 10 large dried anchovies, guts removed, saute without oil in a pan for few minutes
• 1pcs small onions, cut into small pieces
• 10g dried kelp
• 1tsp soy sauce
• 1/2tsp salt

For dipping sauce: 

• 60ml soy sauce
• 1/4tsp sugar
• 1/2tsp gochugaru / Korean hot pepper flakes
• 1pcs garlic gloves, minced
• 1 green onion, minced
• 1 green chili pepper, chopped
• 1/2tsp toasted sesame oil
• 1/2tsp toasted sesame oil seeds

To-do:

1. Put water in a large pot. Peel the radish, making pretty shapes and put into soup strainer. Add the onion, dried kelp and the leftover of the radish (including the skin) into the pot. Bring it boil over high heat for 20minutes with the lid closed.
2. Then add anchovies and boil for another 20 minutes with the lid uncovered.
3. Remove the pot from the heat and strain. Take out the cooked radish inside food strainer and set aside.
4. Stick 6 fishcake pieces on a skewer and bring to a boil for 10 to 15minutes until the fishcakes are soft. Serve with dipping sauce.