Bean Sprout and Fish Cake Broth

Steps

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1. 1
   Slice the fish cake into bite-sized pieces and set aside.
   ▶ ≈0:09
2. 2
   Thinly slice half an onion, cut 3 cheoyngyang chilis into rings, and slice 1 green onion on the bias. Set all vegetables aside.
   ▶ ≈0:24
3. 3
   Spread 300g of bean sprouts evenly in the bottom of a large pot.
   ▶ ≈0:51
4. 4
   Gently place the sliced fish cake on top of the bean sprouts.
   ▶ ≈0:56
5. 5
   In a separate bowl, combine 2 tbsp red chili powder, 3 tbsp dark soy sauce, 2 tbsp soju, and 1 tbsp minced garlic to make the seasoning paste.
   ▶ ≈1:07
6. 6
   Optional: Add 15 dried anchovies and 4 pieces of kelp to the pot, pour in 800ml water, and bring to a rolling boil for 15 minutes to make broth. Strain out the solids and measure 3 cups of clear broth. Or simply use 3 cups water with 2 broth cubes.
   ▶ ≈1:13
7. 7
   Pour the broth or water into the pot with the layered ingredients, cover with a lid, and bring to a rolling boil over high heat for 3–4 minutes.
   ▶ ≈1:43
8. 8
   Once the broth comes to a boil, gently stir in the seasoning paste, mixing well throughout.
   ▶ ≈1:56
9. 9
   Add all the prepared vegetables (onion, cheoyngyang chilis, and green onion), cover, and simmer for 2 more minutes.
   ▶ ≈2:03
10. 10
    Taste the soup and adjust the seasoning with salt if needed. Serve immediately.
    ▶ ≈2:12