오댕국 (Odeng-Guk) – Fish cake soup

Ingredients:

• 1 pound of odeng 
• wooden sticks 
• Pot brimming with water 
• 1 Korean radish, peeled and slashed 
• 20 expansive dried anchovies, guts evacuated 
• 1 glass onion, cut into little pieces 
• 1 sheet dried kelp 
• 1 bundle of Odeng blend 
• Green onion, slashed finely 

Directions:

Prep work: 

- Clean and slash green onions
- Clean, peel, and slash radish
- Peel and slash onions

Make the broth: 

1. Put the water in an expansive pot. Include the radish, dried kelp, onion, and odeng soup
blend.
2. Heat it to the point of boiling over high warmth for 10 minutes with the top shut.
3. Include the anchovies and bubble for an additional 10 minutes
4. Expel the anchovies and kelp from the broth

Include odeng: 

1. Stick fish-cakes pieces on a stick. Placed them in the pot and add enough soup to
thoroughly submerge the fish-cakes.
2. Heat to the point of boiling for 10 to 15 minutes until the fish-cakes are delicate.
3. Include green onions. Spoon soup into dishes and serve