Heartwarming Odeng Kkochi Tang (Fish Cake Skewer Soup)
Mastering the Art of Delicious Odeng Kkochi Tang
This Odeng Kkochi Tang is incredibly easy to make once you have a good broth! Follow along, and you’ll create a delightful soup that’s perfect for any occasion. Get ready for a comforting and flavorful experience!
Main Ingredients- 4-5 sheets of square fish cakes (Odeng)
- Basic Broth (see recipe below)
- 1/2 stalk of green onion
- 1 Korean red chili pepper (optional, for spice)
Basic Broth Ingredients- 1/4 daikon radish
- Onion peels (cleaned)
- Green onion roots (cleaned)
- Green onion ends (cleaned)
- 1 onion (with peel)
- 2 pieces of dried kelp (kombu, approx. 10x10cm each)
- A handful of dried anchovies (for broth, heads and guts removed)
Seasoning- 3 Tbsp soup soy sauce (Gukganjang)
- Salt to taste
- 1/4 daikon radish
- Onion peels (cleaned)
- Green onion roots (cleaned)
- Green onion ends (cleaned)
- 1 onion (with peel)
- 2 pieces of dried kelp (kombu, approx. 10x10cm each)
- A handful of dried anchovies (for broth, heads and guts removed)
Seasoning- 3 Tbsp soup soy sauce (Gukganjang)
- Salt to taste
Cooking Instructions
Step 1
First, let’s prepare the foundational broth that will make this Odeng Kkochi Tang so delicious. In a pot, combine the daikon radish, cleaned onion peels, green onion roots and ends, halfed onion (skin on), dried kelp pieces, and dried anchovies (with heads and guts removed). Add about 1.5 liters of water. Bring to a boil over high heat. Once boiling, immediately remove the kelp pieces to prevent a bitter taste. Then, reduce the heat to medium-low and let it simmer for about 15-20 minutes, allowing the flavors to meld. Strain the broth through a sieve to get a clear liquid.
Step 2
Now, let’s prepare the fish cakes. Cut each square fish cake into three equal pieces. Fold each piece in half or thirds and thread them onto skewers. To ensure the fish cakes don’t fall off the skewers while cooking, don’t pack them too tightly. Push them slightly inwards towards the end of the skewer. This will prevent them from loosening and slipping off as they cook and soften. Aim for about 2-3 fish cake pieces per skewer.
Step 3
Pour the prepared clear broth back into a clean pot and bring it to a simmer. Once simmering, remove and discard all the solid ingredients used for the broth (radish, onion, green onion, anchovies). This step ensures a clean and refreshing soup base.
Step 4
Add the prepared fish cake skewers to the simmering broth. Cook over medium heat until the fish cakes are tender and have released some of their flavor into the soup. Now it’s time to season! Stir in 3 tablespoons of soup soy sauce (Gukganjang) to season the broth. It’s important to season at the very end because the fish cakes themselves will add their own savory flavor to the soup. Adjust the saltiness with a little extra salt if needed, according to your preference.
Step 5
Finally, to add freshness and a touch of spice, chop the green onion and the Korean red chili pepper (if using) and add them to the pot. Slice the green onion diagonally and finely chop the chili pepper. Let it simmer for another minute or two. Your delicious and comforting Odeng Kkochi Tang is now ready to be enjoyed! Serve hot and savor the rich, clear broth and tender fish cakes.
