Korean Fish Cake Soup - Maricel's Kitchen

Ingredients

• 1 tablespoon soy sauce
• 1 tablespoon soybean paste
• 1 tablespoon red pepper paste
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• 1 stalk scallion, chopped
• 1 small bag of assorted fish cakes
• 1 piece square fish cake
• 1/2 pound Korean radish, cut into cubes
• 1 large onion, peeled and halved
• 1 piece 1 kelp, about 4x4 inches
• 1/2 cup dried seaweed
• 6 cups water
• 10 About dried anchovies, cleaned with heads and innards removed
• Skewers
• Pinch of salt
• 3 tablespoons soy sauce