INGREDIENTS
1
sheet Eomuk 어묵 (fish cake - aka oden)
3 cups
Anchovy broth
2 tsp
Garlic
4 oz
Green cabbage
1 tsp
Korean red chili pepper flakes
1
Scallions
1 tbsp
Corn syrup
3 tbsp
Korean red chili pepper paste
1 tbsp
Soy sauce
1 tsp
Sesame seeds
1 tbsp
Sugar
1 tsp
Sesame oil