Fish Cake Soup

Odeng Tang

Ingredients

• 4 sheets Fish cake sheets (threaded on skewers)
• 4 cups Anchovy stock
• ½ cup Korean radish (sliced) (optional)
• 1 tablespoon Soy sauce
• 1 stalk Green onion
• to taste Salt
• 4 Wooden skewers

Instructions

1. Thread each fish cake sheet onto a skewer in a zigzag/accordion fold pattern.
2. Bring 4 cups of anchovy stock to a boil. Add radish slices (if using) and simmer for 5 minutes.
3. Add the fish cake skewers and soy sauce. Simmer for 8-10 minutes. Season with salt to taste.
4. Garnish with green onion. Serve the skewers standing in the pot of hot broth. Sip the broth as you eat — it is half the experience.

From K-Kitchen — koreanhomecook.com