Spicy and Refreshing Korean Fish Cake Soup (Odengtang)
Quick & Easy Spicy Odengtang Recipe
A revitalizing and spicy Odengtang to soothe your palate after heavy holiday meals! This recipe is simple, quick, and incredibly flavorful.
Main Ingredients
- 2 sheets of Korean fish cakes (Odeng)
- 1/2 large Korean leek (Daeha)
- 1/2 pack of enoki mushrooms (approx. 50g)
- 2 Korean red chili peppers (Cheongyang chili)
Broth & Seasoning
- 4 cups water (800ml)
- 1 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp red chili powder (Gochugaru)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Pinch of black pepper (about 3 shakes)
- 4 cups water (800ml)
- 1 Tbsp soy sauce for soup (Gukganjang)
- 1 Tbsp red chili powder (Gochugaru)
- 1 Tbsp minced garlic
- Pinch of salt (to taste)
- Pinch of black pepper (about 3 shakes)
Cooking Instructions
Step 1
First, prepare the broth. You can create a deeper flavor by using dried anchovies and dashima (kelp), but if those aren’t available, simply using 4 cups of plain water (800ml) will still result in a delicious Odengtang. If you prefer a clear broth, just use water without anchovies or dashima.
Step 2
Cut the fish cakes into bite-sized pieces, about 2-3 cm wide. Trim the base of the enoki mushrooms and separate them into strands. Slice the leek diagonally. Finely chop the Korean red chili peppers to add a spicy kick. Have your minced garlic ready.
Step 3
Now, pour the prepared water (or broth) into a pot and bring it to a boil over high heat. Once boiling, add the sliced fish cakes and 1 tablespoon of minced garlic. Keep the heat high at this stage.
Step 4
After adding the fish cakes and garlic, immediately add the sliced leek and Korean red chili peppers. Adding these ingredients together at this point allows their flavors to meld into the broth, creating a richer taste.
Step 5
Finally, add the enoki mushrooms. Enoki mushrooms can become mushy if boiled for too long, so it’s best to add them near the end of cooking for just a brief simmer. They look visually appealing and add a nice texture.
Step 6
Season the soup with 1 tablespoon of soy sauce for soup and 1 tablespoon of red chili powder. Taste the broth and add a pinch of salt if needed for your preference. Finish with about 3 shakes of black pepper to enhance the spicy flavor. Let it simmer for another moment after it comes to a boil, then turn off the heat and enjoy immediately. A hot sip will surely refresh you!
