Noodle Soup with Fish Cakes (Eomuk-guksu)

Steps

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1. 1
   Prepare dried anchovies: select 20 dried anchovies around 2-2.5 inches long. Remove the intestines and black bits from the head.
   ▶ ≈1:31
2. 2
   Prepare remaining broth ingredients: gather dried kelp, green onion, one medium onion (chopped), and one pound of Korean radish (cut into chunks).
   ▶ ≈2:10
3. 3
   Add 18 cups of water to a pot with the anchovies, kelp, green onion, onion, and radish. Bring to a boil over medium heat.
   ▶ ≈3:00
4. 4
   After 30 minutes of boiling, reduce heat to medium-low. Continue cooking until done, then strain the broth to get a clear liquid. You should yield about 12-13 cups.
   ▶ ≈3:13
5. 5
   Pour 8 cups of the prepared broth into a pot and season with 1 teaspoon of soy sauce and 1 teaspoon of salt.
   ▶ ≈3:42
6. 6
   Prepare the dipping sauce: combine 1/4 cup soy sauce, 2 teaspoons red chili powder, 3 chopped green onion pieces, 1 minced garlic clove, 1 large green chili pepper (sliced), 1 tablespoon sesame oil, and sesame seeds. Mix well.
   ▶ ≈4:55
7. 7
   Bring the seasoned broth to a boil. Fold the fish cakes to desired length and add to the broth. Simmer over medium heat for 5-6 minutes until the fish cakes become tender and puffed.
   ▶ ≈6:42
8. 8
   Meanwhile, cook the noodles in a separate pot of boiling water for about 3 minutes until tender (noodles will float when cooked). Drain and rinse with cold water.
   ▶ ≈7:32
9. 9
   Place cooked noodles in a serving bowl and pour the hot broth with fish cakes over top. Drizzle with dipping sauce and serve with kimchi on the side.
   ▶ ≈8:50
10. 10
    Enjoy the hot noodle soup by mixing with the dipping sauce for added flavor and spiciness.
    ▶ ≈9:53