← Nouns Cooking · Korean

Ingredients

• 2 l Water
• 20 g large dried anchovies, heads and guts removed
• 1 piece kombu (dashima), about 15 cm
• 200 g Korean radish (mu) or daikon, sliced 1 cm thick
• 2 tbsp soup soy sauce (gukganjang)
• salt, to taste
• 400 g Korean fish cake sheets (eomuk)
• 2 Spring onion, chopped
• 1 Green chilli, sliced (optional)
• 3 tbsp Soy sauce
• 1 tbsp Water
• 1 tsp Rice vinegar
• ½ tsp Gochugaru (Korean chilli flakes)

Method

1. Toast the anchovies in a dry pot over medium heat for 1 minute, then add the water, kombu and radish and bring to the boil.
2. Take out the kombu after 10 min. Keep simmering for 15 min more, then scoop out the anchovies, leaving the radish in. Season with the soup soy sauce and salt.
3. Soak 8–12 wooden skewers in water. Cut the fish cake sheets in half lengthways and fold each strip like a ribbon onto a skewer.
4. Lower the skewers into the broth and simmer for 5 min, until the fish cakes puff up and soften.
5. Mix the dipping sauce with a little spring onion. Serve the skewers in cups of broth, topped with spring onion and chilli, with the sauce to dip.

Tips

• Fish cakes usually contain wheat flour; check the packet if that matters.
• A ready-made anchovy and kelp stock pack is a fine shortcut for the broth.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee