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Odeng/Eomuk Guk | Jecca Chantilly

Odeng/Eomuk Guk

Odeng/Eomuk Guk

15 mins prepServes 2

2 servings

What you need

fish

12 oz fish, assorted

scallion

2 scallion, chopped

green pepper

1 tbsp green pepper, optional

water

6 cup water

anchovy fillets

12 anchovy fillets, innards removed

kelp

2 oz kelp

onion

cabbage

radish

3 oz radish, sliced into chunks

salt

1 tsp salt, adjust to taste

chicken bouillon

½ tsp chicken bouillon, or MSG, optional

soy sauce

2 tbsp soy sauce

sugar

1 tsp sugar

gochugaru

1 tsp gochugaru, Korean red pepper flakes

garlic

1 tsp garlic, minced

long pepper

1 tsp long pepper, chopped

sesame oil

½ tsp sesame oil

sesame seed

1 tsp sesame seed

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Instructions


0 Start by preparing the broth. Combine dried anchovies, dried kelp, onion, cabbage, Korean radish and water. Bring to boil over medium heat and cook for 20-30 minutes.
1 Once the broth has been reduced by half, remove everything except for the radish and kelp (optional). Season the broth with salt and chicken bouillon or MSG.
5 Add the fish cakes and cook for 5-6 minutes. Garnish with scallions and peppers (optional).
6 Serve and enjoy with dipping sauce!
Dipping Sauce
3 Combine garlic, scallions, peppers, soy sauce, sesame oil, gochugaru, sugar, sesame seeds. Stir together to mix well.

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