Ingredients

• 4 fish cake sheets

• 2 green onions

• 2 cups of water

• 1 pack of soup stock pouch

Seasoning

• 3 tablespoons TK topokki sauce

• 1 tablespoon soy sauce

• 1 tablespoon cooking wine

• A bit of pepper

Instructions

1. Pour water into a pot and add the soup stock pouch. Bring it to a boil.

2. Once the broth is well infused, remove and discard the stock pouch. Add soy sauce and cooking wine.

3. Cut the fish cake sheets in half and skewer them.

4. Slice the green onions lengthwise.

5. Add the TK topokki sauce to the boiling broth, then add the skewered fish cakes and simmer.

6. Add the sliced green onions and continue simmering until the broth reduces slightly.

7. Finish with a sprinkle of pepper.