Fish Cake Stew - Blanching the Fish Cakes First to Remove Oil Makes the Broth Clear and Refreshingly Spicy

Steps

1. 1

   In a pot, add 1.5L water, 10 dried anchovies (in a stock bag), sliced radish, and green onion, then simmer on low heat for 10 minutes from the boiling point.

2. 2

   In another pot, bring water to a boil and blanch the fish cakes for 20 seconds.

3. 3

   In a bowl, mix together 1T gochujang, 2T red pepper powder, 1T minced garlic, 1T anchovy fish sauce, 1T soup soy sauce, a pinch of black pepper, and 2T mirin to make the seasoning paste.

4. 4

   Remove only the anchovy stock bag from the broth, then dissolve the seasoning paste into the broth.

5. 5

   Add the blanched fish cakes and bean sprouts and simmer for 2-3 minutes.