Fish Cake Skewers (Eomuk Tang)韓式魚糕串 (어묵탕)
Eomuk tang, also known as Odeng, is a popular Korean street food featuring various fish cakes threaded onto skewers and simmered in a savory, comforting broth. It's often enjoyed with a dash of soy sauce and chili.
01Ingredients
- 500g Assorted Korean fish cakes (eomuk)
- 8 pcs Skewers (bamboo or metal)
- 15 pcs Large dried anchovies (for broth)
- 10g Dried kelp (dashima)
- 1 pc Korean radish, 15cm long
- 4 cloves Garlic
- 1 stalk Spring onion (for broth)
- 1.5L Water
- 2 tbsp Soy sauce
- 0.5 tsp Salt
- 1 stalk Spring onion (for garnish)
- 1 pc Green chili (optional)
- 1 pc Red chili (optional)
Nutrition (per serving)156kcal
- Protein18.2g
- Carbs8.4g
- Fat4.1g
Fiber 1.2 gSodium 892 mg
02Steps
- Roughly chop the Korean radish into thick slices, crush the garlic cloves, and cut the spring onion (for broth) into large pieces.
- In a large pot, combine water, dried anchovies, dried kelp, chopped radish, crushed garlic, and spring onion. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes to develop the broth flavor.
- While the broth simmers, prepare the fish cakes. If using flat fish cakes, fold them into pleats and thread them onto skewers. For other shapes, simply thread them onto skewers.
- Remove the dried anchovies, dried kelp, and spring onion from the broth using a slotted spoon or strainer. Discard them.
- Add the skewered fish cakes to the simmering broth.
- Season the broth with soy sauce and salt to taste. Continue to simmer for another 7 minutes, or until the fish cakes are soft and thoroughly heated through.
- Slice the remaining spring onion (for garnish) and chilies (if using) thinly.
- Serve the fish cake skewers hot in bowls with plenty of broth. Garnish with sliced spring onion and chilies.
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