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Korean Fish Cake Soup (Odeng Guk)
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Korean Fish Cake Soup (Odeng Guk)

Korean fish cake soup (odeng guk) is a perfect cold-weather dish. This easy recipe guides you to recreate the authentic street vendor taste with dashi, radish broth, and skewers.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 people
Course: Main Course, Dinner
Cuisine: Korean

Ingredients

  • 10 oz (300 g) fish cake skewered, flat
  • 10 oz (300 g) fish cake skewered, round
  • 7 oz (200 g) rice cake optional, logs shape
  • 2 green onion chopped
  • 1 fresh chilli finely sliced
For soup broth
  • 7 cups (1.6 liter) water
  • 1 packet dashi stock see note below, Korean style, soup stock bag
  • 7 oz (200 g) Korean radish sliced into 1/4-inch pieces
  • 1 tbsp soy sauce Korean soup soy sauce
  • 1/2 tbsp Korean tuna sauce or tsuyu
  • 1/2 tbsp garlic minced
  • black pepper to taste
  • salt to taste
For dipping sauce
  • 3 tbsp soy sauce
  • 1 1/2 tbsp water
  • 1/2 tbsp gochugaru Korean chili flakes
  • 1 tbsp rice vinegar
  • 2 tbsp green onion chopped
  • 1 tbsp Chili pepper optional, chopped, fresh

Instructions

To prepare rice cakes (optional)
    Cup of Yum
  1. In a pot, boil water over medium heat. Add rice cake logs, cooking for 1-2 minutes until they are soft and tender. Drain and rinse the rice cakes with cold water to cool them slightly. Once warm to the touch, thread them onto long skewers. Soak them in water and set aside.
To make the soup broth
  1. In a 4-quart soup pot, combine 7 cups of water, anchovy stock dashi packet, sliced Korean radish, and Asian leek. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Remove and discard the stock packet and leek, keeping the radish in the stock.
  2. Season the boiled stock with Korean soup soy sauce, tuna sauce (or tsuyu), salt, garlic, and pepper to taste.
To make fish cake soup
  1. Add fish cake skewers and rice cake skewers to the pot. It's fine if the skewers aren't fully submerged. Occasionally ladle the hot broth over any exposed parts of the fish cakes as they simmer.
  2. Once the fish cakes puff up slightly, the soup is ready to serve. Garnish with green onion and fresh chili to add a hint of spicy kick. Enjoy hot with the prepared dipping sauce.
To make the dipping sauce
  1. Combine all sauce ingredients in a bowl. Mix well and set aside for serving.

Notes

  • Skewers: Using skewers is optional when making eomuk guk with cut fish cakes. Skewers offer a convenient way to eat the fish cakes without utensils. If opting for skewers, ensure they are sturdy enough to support the fish cakes. You can use skewers specifically designed for this, or alternatively, repurpose wooden chopsticks.
  • Soup stock dashi bag: If you an't find them, you can easily make anchovy stock from scratch. See my how to make anchovy stock.