Kimchi Fish Cake Soup - Stir-Frying the Kimchi Makes the Broth Completely Different

Steps

1. 1

   Boil 2 liters of water with 20 dried anchovies and 1 sheet of dried kelp to make anchovy broth

2. 2

   Blanch the fish cake in hot water for about 10 seconds, then drain in a strainer to remove excess oil

3. 3

   Slice the onion, Cheongyang chili pepper, and green onion and set aside

4. 4

   Shake the kimchi filling off 2 cups of aged kimchi, then cut into bite-sized pieces

5. 5

   Add the cut kimchi to a pot along with 1T rice flour, 1T cooking oil, onion, and 200ml water, and stir-fry

6. 6

   Pour the anchovy broth over the stir-fried kimchi, then add the fish cake cut into bite-sized pieces

7. 7

   Season with 1T minced garlic, 1T soup soy sauce, 1T tuna sauce, and 1/2T sea salt

8. 8

   When the fish cake puffs up, add the Cheongyang chili pepper and green onion and bring to a final boil