STEP 1/13
Prepare a broth pack. Put kelp, dipori, radish, anchovies, ginger, green onion roots, and dried red cheongyang peppers in the bag.
STEP 2/13
It's fried fish cake, so it has a lot of oil. So you can blanch the fish cake, but it's too mushy, so instead pour the water boiled in an electric pot and let it sit for a minute or two minutes.
STEP 3/13
After you scoop it out, put it in a strainer tray.
STEP 4/13
Turn the radishes and chop the green onions diagonally.
STEP 5/13
Pour water into a pot, add a stock pack and bring to a boil.
STEP 6/13
Cut blanched fish cake into bite-size pieces.
STEP 7/13
When the broth boils, add radish and bring to a boil.
STEP 8/13
When the broth boils again, remove the stock pack and bring to a boil.
STEP 9/13
When it is confirmed that the radish is cooked by stabbing with the tip of the knife, add the fish cake.
STEP 10/13
I'll put in the soy sauce.
STEP 11/13
Add the tuna liquid.
STEP 12/13
After tasting it, add salt.
STEP 13/13
Turn off the heat, and add the slanted green onions.