First, make the broth. You can boil the broth for the kelp anchovy broth. I boiled it with natural seasoning. If the broth is made, season it with simmi marinade, flavored soy sauce or dark soy sauce, then add minced garlic and green onions.

And add a little bit of rice wine or cooking wine, please. This basically completes the broth of Oden Hot Pot, including the liver.

There are various kinds, so it's good to boil it in fish cake stew.

Cut fish cakes into bite-size pieces and put them on skewers. It'd be nice if you put one in each type.

I put all kinds of Busan fish cakes on skewers. Now, put it in the fish cake broth and that's it. When fishcake is added and boiled, it becomes a stronger fishcake soup.

Put the fish cake stuck on the skewer into the boiling fish cake broth and shred the shiitake mushrooms. And there was a wooden ear mushroom soaked in it, so I put it in. Lastly, if you put the crown daisy on top, it's done!!!! If you boil it right away at the table, you can eat hot and cool soup and fish cakes.

First, I dip fish cake, mushrooms, and crown daisy in wasabi soy sauce. You have to add udon noodles to the rest of the broth. Wasabi soy sauce is made quickly by mixing wasabi with soy sauce and broth. Soy Sauce 2: Broth 1 and adjust the amount of wasabi according to your preference.

As the last course, I'm going to add udon noodles to the soup. And boil it one more time. I refilled the crown daisy and added more. I took out all the fish cakes on the skewer. As it boils, the udon noodles are naturally loosened. If you loosen it with chopsticks from the beginning, it will break off, so you can stir it while boiling and eat it.