Directions
- 1Peel and cut the Korean radish into large pieces.
- 2Boil 3 cups of water with anchovy and kombu.
- 3Add the radish to the boiling water.
- 4Season with 1 teaspoon each of soy sauce, fish sauce, and minced garlic.
- 5Boil for 8-10 minutes until the radish is soft.
- 6Add all the fish cakes (frozen or not).
- 7Add ddduk, serrano pepper, and scallions.
- 8Add a generous amount of black pepper and salt to taste.
- 9If desired, fold the fish cake sheets and thread them onto skewers for the "true Korean aesthetic."
Ingredients
- 3 cups water
- 2 anchovy
- 1 kombu
- 1 moo (Korean radish)
- 1 tsp soy sauce
- 1 tsp fish sauce
- 1 tsp minced garlic
- 8 sheets of fish cake
- 6 ddduk
- 1 serrano pepper
- 1 scallions
- 1 generous amount black pepper
- 1 to taste salt
Equipment
knifecutting boardpotstovespoonchopsticksskewers
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