Fish cake hot pot
Looking at the ginkgo leaves and fallen leaves falling on each street, it feels very elegant and nice to walk with the autumn wind. It's a very sad day to have a short fall in Korea. I will put up fish cake hot pot that will be delicious if you eat it warm in the cold wind.
4 serving
Within 60 minutes
오마이쿡
Ingredients
  • fish cake
    600~700g
  • Devil's-tongue jelly
    150g
  • a crown daisy
    1handful
  • Shiitake mushroom
  • enoki mushroom
  • leek
    1ea
  • Water
    15cup
  • Anchovy
    30g
  • a dried kelp
    2piece
  • dried bonito
    1handful
  • Radish
    100g
  • leek
    1ea
  • Soy sauce
    2TS
  • Cheongju
    2TS
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/11
Preparation of ingredients.
Cut the crown daisy into 6 to 7cm lengths.
STEP 2/11
Pour the top part of cold water into a pot and add radish, anchovies, kelp, and green onions
Put it in and boil it.
STEP 3/11
Prepare bonito flakes
STEP 4/11
When the water boils, take out the kelp. When it boils for about 10 minutes, add rice wine
STEP 5/11
Put the bonito in.Boil it for about a minute, and then all the ingredients
Remove and strain the broth.
Season the filtered broth with soy sauce, salt, and pepper.
Don't throw away the radish, cut it roughly.
STEP 6/11
Fish cake, konjac, and mushroom green onions, so you can stick them on skewers
STEP 7/11
Cut it into bite-sized pieces.
STEP 8/11
Stick fish cakes on skewers and stick mushrooms, green onions, and konjac in between.
STEP 9/11
Put the fish cake, radish, and mushrooms in a hot pot
STEP 10/11
Pour the broth and bring to a boil.
STEP 11/11
Add the crown daisy and boil it again slightly.
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