Sung Si-kyung's Spicy Fish Cake Stew

• a little kelp
• a handful of anchovies for broth
• an appropriate amount of skewered fish cakes
• 2 tbsp Jin-ganjang
• 2 tbsp soup soy sauce
• 2 tbsp cooking wine
• 2 tbsp gochujang
• an appropriate amount of gochugaru
• 1 tbsp minced garlic
• less than 1 tbsp sugar
• a little MSG
• an appropriate amount of large green onion
• a little black pepper
• an appropriate amount of brisket

Recipe 🍳

Cooking tips 💡

• If the skewers are too thin, the fish cakes may easily fall off during cooking, so use thicker skewers or simply cook without skewers.
• Adding brisket gives the broth a rich, savory oiliness, making it a much heartier and deeper-tasting drinking snack.
• If you want to perfectly recreate the taste of a Korean snack bar, adding a little bit of seasoning powder is a great tip.

Recommended for 🙋

• ⭐Those who want to enjoy a spicy, hearty drinking snack with a pojangmacha vibe at home.
• ⭐Those who prefer a spicier, more stimulating taste than regular fish cake soup.
• ⭐Those looking for a hot pot dish that excels in both presentation and flavor for entertaining guests.