Buy a very, very fresh shishamo, put oil on a heated pan, place the shishamo on it, and bake it. Sprinkle salt here. Shishamo is called Yeolbingeo in Korean. It's a small silvery fish. It's not fishy, it doesn't have much intestines, and it's all made of eggs So when you grill it, you eat all the bones, heads, and tails, which is the taste of Shishamo hot-ice fish.

It was baked with oil on a non-burnable foil, and it didn't stick. Turn it over when it's golden brown.

Place well-done shishamo on a plate.

Lastly, don't forget to sprinkle lemon juice

Shishamo is done, so let's make fish cake soup now. First, cut green onions, radishes, and onions into a pot.

Pour the water, add the natural seasoning, boil it to make the broth, turn off the heat, remove the gas oven, and then add other ingredients. I added green onions, onions, and radish. There was a mini cabbage, so they added that.

Next, add fish cake for soup. Fish cakes go into the soup and swell up over time. I heard that there is a separate fish cake for soup. I knew it from the Korean table. Fish cakes for soup are said to be soggy that they don't get mushy even if they go into the soup.

Boil the fish cake until it is cooked and the radish is completely soupy. Radish becomes transparent and when it's cooked, it's almost done.

Lastly, you need to season it. Tzuyu is the best for liver, but if you don't have it, you can add seasoned soy sauce or dark soy sauce. I already added green onions and onions to make the broth, so I'll add minced garlic and finish it off.

And if you put the crown daisy on top right before you turn off the heat, you can eat the fragrant fish cake soup~~ The cool, strong, and fragrant super-fast fish cake soup was quickly made.