Spicy and Refreshing Fish Cake Soup
Easy Recipe for Delicious Odeng Guk (Fish Cake Soup)
This is a comforting bowl of Odeng Guk (fish cake soup) that brings back memories of school lunches. Follow this simple recipe, and if you add udon noodles at the end, it transforms into a hearty fish cake udon! It’s perfect for a light breakfast that makes rice go down easily, and it pairs wonderfully with any side dish.
Ingredients- Fish cakes (eomuk/odeng) 200g
- Radish (mu) 1 piece (approx. 100g)
- Dried anchovies for broth 4-6 pieces
- Dried kelp (dashima) 2-3 sheets (approx. 5x5cm)
- Cheongyang chili peppers 2-3
- Green onion (scallion) a small amount
- Black pepper a pinch
- Soy sauce for soup (guk-ganjang) 1/2 – 1 Tbsp (or 1-2 Tbsp store-bought tsuyu/soup stock)
Cooking Instructions
Step 1
First, prepare the radish, which is the base for a delicious broth. Slice the radish thinly, about 0.5cm thick. Avoid slicing it too thickly, as this will help it cook faster and absorb the broth flavor well.
Step 2
Finely chop the Cheongyang chili peppers to add a bit of heat, and thinly slice the green onions diagonally. Cut the fish cakes into bite-sized pieces (about 3x5cm). You can use any type of fish cake, whether it’s the long strip type or the flat square type.
Step 3
Pour about 500-600ml of water into a pot and bring the sliced radish to a boil. If you’re making your own broth from scratch, add the dried anchovies and kelp along with the radish at this stage. Once the water boils, reduce the heat to medium-low and simmer for about 10-15 minutes until the radish becomes translucent. If you added anchovies and kelp, remove them after 10-15 minutes, leaving the radish in the pot. Now it’s time to flavor the broth. If you used homemade anchovy-kelp broth, season with 1-2 Tbsp of soy sauce for soup. If you only boiled radish, season with 1-2 Tbsp of store-bought tsuyu or soup stock, or about 1/2 – 1 Tbsp of soy sauce for soup. Then, add the prepared fish cakes to the pot.
Step 4
If you prefer a spicier soup, add the chopped Cheongyang chili peppers along with the fish cakes at this stage. Bring to a gentle simmer over medium heat and cook for about 5 minutes.
Step 5
Once the radish is tender, the fish cakes don’t need to be cooked for long. Simmer for just about 3-5 minutes after adding the fish cakes. Finally, add the diagonally sliced green onions and, if you have any, a bit of crown daisy, then turn off the heat immediately. Your delicious fish cake soup is ready! Simply transfer it to a serving bowl. Using store-bought tsuyu or soup stock makes this a very convenient soup that can be ready in just 10-15 minutes.
Step 6
Today, I made this fish cake soup without making a separate broth, using store-bought tsuyu and soy sauce for soup. The umami from commercial products is hard to beat! The well-cooked radish contributed to a deep and rich broth flavor. Here’s a tip for an even tastier fish cake soup: mixing in a little soy sauce for soup or fish sauce with the tsuyu or soup stock creates a more complex and delicious flavor. It’s incredibly simple yet satisfying enough to finish a whole bowl of rice! If you’re wondering what soup to make tonight, give this recipe a try. Its rich and subtly sweet flavor is perfect for any occasion.
