Fish Cake Soup, Blanching for 10 Seconds Before Skewering Keeps It Firm and Intact

Steps

1. 1

   Blanch the fish cakes for skewering in boiling water for 10 seconds, let them cool, then skewer them.

2. 2

   Boil 1.5L of water with anchovies and kelp for 5 minutes, then remove the kelp.

3. 3

   Add radish and 1 tablespoon beef stock powder and boil for 20 more minutes, then prepare only the radish and broth.

4. 4

   Mix gochujang 2 tbsp, gochugaru 2 tbsp, dark soy sauce 2 tbsp, sand lance fish sauce 1 tbsp, sugar 1 tbsp, minced garlic 1 tbsp, and black pepper to make the seasoning sauce.

5. 5

   Add radish, broth, 2/3 of the seasoning sauce, fish cake skewers, and green onions to a pot and boil for 10 minutes.