The Broth:

3 Liters of Water

1 Korean Leek, Green Onion, or Scallion (1/4 Cup)

40ml of Cooking Wine

40ml of Soy Sauce

1 White Onion

½ Cup of Katsuobushi (Bonito Flakes)

½ Korean Radish

2 tbsp of Minced Garlic

½ Cup of Myeolchi (Dried Anchovies)

5 Small Pieces of Dasima (Dried Kelp)

5 Whole Black Peppers

The Ingredients:

One Pack of Thin Square Fishcakes (4 Pieces)

Assorted Fishcakes (at least a half pound)

1 King Oyster Mushroom

1 Cup of Shiitake Mushrooms

1 Pack of Enoki Mushrooms

1 Red Chili Pepper

1 Cheongyang Pepper (or Green Chili Pepper)

2 Cups of Crown Daisy

½ Cup of Quail Eggs

1 tbsp Salt

40ml of Vinegar

The Equipment:

4-quart stock pot

1 sieve / fine mesh strainer

Wooden Chopsticks or Skewers

3-quart wide pan

Small pan or pot

Prepare the broth
- Peel and slice ½ Korean Radish into bite-sized chunks
- Peel and slice 1 White Onion in half
- Prepare 1 Korean Leek by chopping off the green leaves and slicing off the end of the white part. You can save the green leaves to use as garnish later. Then, slice the remaining stem (diagonally) 2-inch pieces. If using Green Onion or Scallions, follow the same steps but since these are smaller than Korean Leeks, you can use 2-3 stalks.
- Prepare 40ml of Cooking Wine and 40ml of Soy Sauce
- Prepare a ½ Cup of Myeolchi (Dried Anchovies)
- Prepare a ½ Cup of Katsuobushi (Bonito Flakes)
- Prepare 5 Whole Black Peppers
- Prepare 2 tbsp of Minced Garlic
Make the broth
- Pour 3 Liters of water in a large pot. Add the sliced radish and onions. Microwave the Myeolchi (Dried Anchovies) for 1min. Then, add the Myeolchi and the Cooking Wine to the broth. Increase the heat to high and boil for 10min.
- After the broth has boiled for 10min, reduce the heat to medium and continue boiling for 8min. Add 40ml of Soy Sauce to the broth. Place the Minced Garlic, Katsuobushi, and Black Pepper in a sieve and dip into the broth so the flavors infuse into the broth.
- After 8min, turn off the heat and set aside the radishes. Remove the rest of the ingredients and you should be left with a clear broth. Taste the broth. If it’s too salty, you can add water. If it’s too bland, add some salt to taste.
Prepare the ingredients
- In a small pan or pot, submerge ½ Cup of Quail Eggs in cold water with 1 tbsp of salt and 40 ml of vinegar then boil for 5min. Immediately after, submerge Quail Eggs in an ice water bath for an additional 5min. This process makes it easier to peel the Quail Eggs. Peel off the shells and set the eggs aside.
- Optional: Slice the tops of 1 Cup of Shiitake Mushrooms. You can cut x’s or various shapes into the tops of the Shiitake Mushrooms, so they look attractive when served.
- Slice off the bottom of the Enoki Mushrooms. If there is any remaining dirt, you can wash it off under cold water.
- Slice one King Oyster Mushroom in half lengthwise then into thirds lengthwise.
- Wash 2 Cups of Crown Daisy and set aside
- Slice 1 Red Chili Pepper (diagonally) into thin strips
- Slice 1 Green Chili Pepper (diagonally) into thin strips
- Take wooden chopsticks or skewers and poke them through 1 Pack of Thin Square Fishcakes. Most packs come with 4 pieces. If the fishcakes are too wide, fold them in half before skewering. Skewer a half pound of Assorted Fishcakes and alternate each piece to create a fun design. Ideally, you may want 2-3 fishcake sticks per person.
Add the ingredients
- Place the fishcakes, Korean Leek, Radish, Mushrooms, Quail Eggs, Kelp, and Crown Daisy into a wide pan (at least 3-quarts).
- Pour the broth into the wide pan with the ingredients.
- Boil for 10min or until the fishcakes are soft.
- Place the Red Chili Pepper and Green Chili Pepper on top of the broth.
- Garnish with sliced Scallions or the green leaves from a Korean Leek.

Serving Size: 4-5

Fishcake Hot Pot (Eomuk Jeongol - 어묵전골)