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.
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.
Add the fish cakes and cook for 5-6 minutes. Garnish with scallions and peppers (optional).
Serve and enjoy with dipping sauce!
Dipping Sauce
Combine garlic, scallions, peppers, soy sauce, sesame oil, gochugaru, sugar, sesame seeds. Stir together to mix well.
Course: Appetizer, Dinner, Lunch, Side Dish, Snack, Soup