Odeng is a type of fishcake from Korea that is most often served in a bowl of steaming broth – a particularly popular street food on chilly winter evenings. Odeng is commonly a flat sheet made from finely pulverised fish or seafood mixed with starch that is ribboned on to skewers. If you can’t find them (try specialist Korean stores or online) then any shaped Chinese-style ready-made fishcake will be just fine
Place the anchovies, onion, daikon, garlic, gochugaru and ginger in a large saucepan and pour in 1.5 litres cold water. Set over a medium-high heat and bring to the boil, then reduce the heat to a hearty simmer and cook, uncovered, for 30 minutes. Strain into a clean pan, discarding everything except the daikon. Add the daikon back into the broth, along with the soy sauce and rice wine vinegar.
Take one odeng sheet, cut it in half and weave lengthways on to a skewer. Repeat with the remaining fishcakes, and add all the skewers to the strained broth so the fishcakes are submerged. Simmer in the broth for 5 minutes until thoroughly heated through. Serve the broth in deep bowls, topped with the skewers and scattered with spring onion and red chilli.