3
Add water, chopped radish, Korean leek (daepa), and onion into a large pot and season with soy sauce, tuna fish sauce, and anchovy fish sauce. Bring to a boil then add dried anchovies and kelp. Simmer for 10 minutes.
4
Remove the dried anchovies and kelp and add prepared fish cakes, rice cake sticks, green chilli peppers, and shiitake mushrooms. Cover the pot and boil until the fish cakes are fully cooked.
5
Garnish with a handful of crown daisy leaves (ssukgat), if you have them, and serve with the dipping sauce.
