This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.<Editor's note>
15 0g fi sh cakes (various types)
1 boiled egg
1 green onion
1 tablespoon soy sauce
1 tablespoon rice wine
Salt and black pepper
1 broth bag
3 cups of water
How to Cook
1. Cut the fish cake into bite-size, pour boiling water to remove the oil.
2. Cut radish into 2×4cm thick rectangles. Cut green onion thickly.
3. Pour water using a broth bag, put radish and green onions together, and serve again.
4. Bo i l the egg and shred the gar land chrysanthemum.
5. Remove broth bag and green onion from the broth, add fish cake and boiled egg, soy sauce and rice wine, and boil over low heat for about 5 minutes. Season with salt and sprinkle with black pepper.
6. Enjoy the dish with the mustard dipping sauce.
Cooking Master's Secret
Remove the heads from anchovies, cut the bodies in half, and remove the intestines. Put the anchovy in a pan and fry it gently. If they are boiled with cold water for more than 15 minutes, it will smell fishy, then add rice wine to remove the fishy taste.
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president