Step 1

Peel and cut Korean radish (mu) in big chunks to weigh about 5-6 oz (150 g).

Step 2

In a large pot, add 6 cups water, cut radish, a handful of dried broth anchovies (gukmul myeolchi 국물멸치) and one large piece of dried kelp (dashima 다시마).

Step 3

Simmer for 30 minutes. Remove dried kelp and anchovies. Leave the radish or cut into smaller pieces so it can be served with the fish cakes.

Step 4

Season broth with mirin, salt and gukganjang.

Step 5

Chop green onions. If you have ssukat (chrysanthemum leaves), rinse and break or cut into smaller pieces.

Step 6

Add fish cakes and simmer for another 10 minutes. The fish cakes I am using are the skewered kind called Odeng Kkochi 오뎅꼬치 but you can use any other kind of fish cake. See above for the kind I used.

Step 7

Serve in a bowl. Garnish with green onions and ssukat. Also serve soy sauce and yellow mustard or wasabi. Odeng tastes great when dipped in soy sauce mixed with mustard or wasabi.