First of all, Happy Labor Day! :) It's nice to have a three day weekend... hehe~ I hope you guys are enjoying it as much as I am.
Today, I bought fish cakes. It's the ones with the stick holding them together... hehe~ My dad for some odd reason wants to eat this on a hot day. :/ Usually, people eat this during the cold, winter weather. It warms you up!... hehe~ :)
If you need some guidance with the ingredients, you can check out my
Korean Cooking 101. ;)
Ingredients:
water
anchovies
dashima
chopped garlic
radish
fish cake on a stick
salt
black pepper
garlic salt
chopped green onions
Step 1:
In a pot, add anchovies and dashima (dried seaweed) in water. Cook the broth for 15 minutes.
Step 2:
After 15 minutes, take out the anchovies and dashima. Then add chopped garlic and cut radish.
I usually do this, but for some odd reason I forgot this time around... lol~ :X What I would have done is while cooking the broth, I would have soaked the fish cake in hot water to get rid of some of the oil. It makes me feel healthier knowing the soup has less oil. To be honest, you don't need to do this... hehe~ ;)
I added the fish cake on a stick. You're suppose to have a lot of broth. It's suppose to cover the fish cake, but I feel like it's a waste of broth. Most people eat the fish cake more than the broth... hehe~ :X For that reason, I have less broth. While cooking, I cover the soup to make sure the top of the fish cake (the one that's not covered in broth) cooks.
After cooking for 10 minutes or more, I add salt and black pepper to taste. I also add garlic salt but you don't need this. ;) Then I cook it for another 10 more minutes or so.
At the end of cooking, I add chopped green onions. You don't need to do this but I want some color in my soup... hehe~
Now you can eat the soup... hehe~
We dip the fish cake on a stick in a soy sauce mixture; soy sauce, a little water, and little bit of wasabi.
