Fish cake noodle soup

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subheading: Ingredients (serves 2):

8 cups anchovy kelp stock (see the recipe below)

1 teaspoon kosher salt

1 teaspoon soy sauce

8 ounces white wheat noodles ( somyeon or jungmyeon)

10 to 12 ounces store bought fish cakes (or homemade fish cakes)

subheading: For seasoning sauce:

¼ cup soy sauce

2 teaspoons Korean hot pepper flakes (gochu-garu)

3 green onions, chopped

1 or 2 green chili peppers, chopped

1 tablespoon toasted sesame oil

2 teaspoons toasted sesame seeds

subheading: For anchovy kelp stock:

subheading: Makes 13 to 14 cups:

18 cups water

20 large dried anchovies, heads and guts removed

1 ounce dried kelp

1 daepa (or 4 green onions), cut into 3 inch long

1 medium onion (about 7 ounces), sliced

1 pound Korean radish (or daikon), sliced into ¼ inch thick discs

Directions at maangchi.com

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