Korean Fish Cake Skewers in Anchovy and Daikon Broth

What you need

• 1.5 l (6 cups) water
• 20 g (3/4 oz) dried anchovies, large, heads and guts removed
• 1 piece dried kelp, about 10 cm square
• 250 g (9 oz) daikon, cut into 1 cm slabs
• 400 g (14 oz) flat fish cake sheets, about 8 sheets
• 8 bamboo skewers
• 2 cloves garlic, minced
• 2 tbsp soup soy sauce, Korean guk-ganjang, or light soy sauce
• 3 scallions, 2 cut into 5 cm lengths, 1 sliced thin
• 1/2 tsp salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Put the water, anchovies, kelp and daikon in a pot. Bring to a boil over high heat.

2. 2

   Lift out the kelp after 10 min, then keep simmering the broth for 10 min more. Scoop out the anchovies.

3. 3

   Meanwhile, pour boiling water over the fish cake in a colander to rinse off the surface grease, and drain.

4. 4

   Fold each sheet in a zigzag and thread it onto a skewer.

5. 5

   Stir the garlic, soy sauce, salt and pepper into the broth. Taste: it should be savory, clean and lightly salty.

6. 6

   Lay the skewers in the broth, add the long scallion pieces and simmer 5-7 min, until the fish cake is plump and the daikon is translucent and tender.

7. 7

   Ladle into bowls with a skewer and a few daikon slabs each. Scatter the sliced scallion on top and serve hot, sipping the broth between bites.

Imported from resepkoki.id. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.