Korean Eomuk-guk Fish Cake Soup with Anchovy and Radish (2 Servings)

Put 1.5 L water, 10 g kelp and 30 g prepared anchovies in a pot; boil uncovered over medium heat for ten minutes.

Remove kelp, add 100 g thin radish slices and cook ten more minutes.

Reserve radish, strain out anchovies, then return radish and clear broth to the pot.

Briefly splash 200 g fish cakes with hot water to remove excess surface oil, cut bite-sized and slice 30 g scallion.

Bring the strained stock to a boil and stir in 15 ml soy sauce, 15 ml rice wine and 1 tsp minced garlic.

Simmer fish cakes 3–5 minutes until tender and hot throughout, then add scallion and pepper. Add salt only if needed.

Serve hot in two bowls. Refrigerate leftovers within two hours; eat within 3–4 days or freeze and reheat to 74°C.