Make the broth: Put the water in a large pot. Peel the radish and cut it into 1 inch cubes (or balls) and put them into a soup strainer (gukmulmang). Put the strainer into the pot. If you don’t have a soup strainer, you can use soup sock or cheese cloth.

Add the onion, dried kelp, and the leftover bits of radish (including the skin) to the pot. Bring it to a boil over high heat for 20 minutes with the lid closed.

While it’s boiling, cook the anchovies in the microwave for 1 minute (or sauté without oil in a pan for a few minutes).

Add the dried anchovies to the pot and boil for another 20 minutes, uncovered. This will allow some of the fishy smell of the anchovies to evaporate.

Remove the pot from the heat and strain. Take out the cooked radish cubes from the soup strainer and set aside. You’ll get about 8 cups of stock. Add the soy sauce and salt and mix well.

Add the fish cakes: Stick 5 or 6 fishcake pieces on a skewer, and make 4 or 5 skewers. Put them in a shallow pot and add enough broth to totally submerge the fishcakes.

Bring to a boil for 10 to 15 minutes until the fishcakes are soft.

Make the yangnyeomjang (dipping sauce): Combine soy sauce, hot pepper flakes, green onion, green chili pepper, garlic, sugar, toasted sesame oil, and sesame seeds in a small mixing bowl.

Serve: Prepare individual bowls and plates, a ladle for the soup, and a small spoon for the dipping sauce. Serve hot and scoop some of the soup, with a skewer, into a bowl for each person. When they eat a fish cake from the skewer they can put some dipping sauce on it first.