Instructions
- In a pot, combine Water, Dried anchovies and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes to make the broth.
- Remove the Anchovies and Kelp from the broth. Discard or save for another use.
- Add Soy sauce, Fish sauce, and Salt to the broth. Stir to combine.
- Add the sliced Korean fish cakes, sliced Onion, and minced Garlic to the broth.
- Bring the soup back to a simmer and cook for 5-7 minutes, or until the fish cakes are heated through and slightly puffed up.
- Stir in the chopped Green onion and Black pepper.
- Serve hot.
