A tummy warming soup that makes you feel so good all the way. This soup stock can also be used to make noodle soups and added to tteokbokki instead of water for extra flavor.
Chop green onions. If you have ssukat (chrysanthemum leaves), rinse and break or cut into smaller pieces.
Add fish cakes and simmer for another 10 minutes. The fish cakes I am using are the skewered kind called Odeng Kkochi 오뎅꼬치 but you can use any other kind of fish cake. See above for the kind I used.