Fish Cake Soup (Eomuk-tang / Odeng-tang)魚糕湯（오뎅탕）
A savory and comforting Korean soup featuring various fish cakes simmered in a light, flavorful anchovy broth, often with radish and scallions. It's a popular street food and a heartwarming dish perfect for colder weather.
01Ingredients
- 1.5 L water
- 10g large dried anchovies (for broth)
- 1 piece (approx. 10x10 cm) dried kelp (dashima)
- 200g Korean radish (or daikon), sliced thinly
- 400g assorted Korean fish cakes (eomuk), various shapes
- 2 tbsp soy sauce
- 1 tsp minced garlic
- 0.5 tsp salt (or to taste)
- 0.25 tsp ground black pepper (or to taste)
- 2 stalks green onions (scallions), chopped
Nutrition (per serving)95kcal
- Protein12.5g
- Carbs5.8g
- Fat2.1g
Fiber 0.8 gSodium 820 mg
02Steps
- Combine water, large dried anchovies, dried kelp, and sliced Korean radish in a large pot.
- Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer.
- Remove the dried anchovies and dried kelp from the broth using tongs or a slotted spoon. Discard them.
- Add the assorted Korean fish cakes to the simmering broth.
- Season the soup with soy sauce, minced garlic, salt, and ground black pepper.
- Continue to simmer until the fish cakes are tender and the radish is soft.
- Taste and adjust seasoning if needed. Garnish with chopped green onions before serving hot.
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