Directions

1. Step

Peel some leaves from 1 napa cabbage and wash them thoroughly. Place the leaves in a bowl and microwave for 5 minutes. After microwaving, remove the cabbage leaves and set them aside.

2. Step

Finely chop the spring onion and cut the fish cake into equal pieces. Take one napa cabbage leaf, place a slice of fish cake and some chopped spring onion on top. Roll the spring onion and fish cake together first, then wrap it with a perilla leaf, followed by the napa cabbage leaf.

3. Step

Cut 2 anchovies and place them with a piece of fish cake. Roll the anchovy and fish cake together, then wrap it with a perilla leaf and napa cabbage leaf. Repeat the process to prepare additional rolls.

4. Step

Cut the rolls in half and arrange them in a bowl. Pour kelp broth over the rolls, cover the bowl with a lid, and bake for some time (time can vary based on your heat source). Once baked, remove the lid and season the broth with 1/2 tablespoon soy sauce and 1/3 tablespoon salt. Add finely chopped Cheongyang pepper for extra spice, mix well, and continue baking until thoroughly heated.