Name: Korean Fish Cake Soup (Odeng/Eomuk Guk)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Korean
Ingredients: 12–15 oz fish cakes (sheets or skewered); 2 green onions; 6 cups water; 1 oz dried anchovies (heads and innards removed); 4 oz Korean radish, thinly sliced; 4 oz diced onion; 1 (5×5 in) sheet dried kelp (kombu); ½ tsp sea salt; 2 tsp soup soy sauce; 2 tsp rice wine (mirim/mirin); 2 tbsp soy sauce; 2 tsp sugar; 1 tsp gochugaru (Korean red pepper flakes); 1 tsp minced garlic; 1 tsp chopped green onion; 1 tsp chopped jalapeño; 1 tsp sesame oil; ½ tsp sesame seeds

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Short Description

A comforting Korean soup featuring tender fish cake skewers simmered in a delicate anchovy–kelp broth, paired with a savory dipping sauce for a warm and satisfying meal.

Why You’ll Love This Recipe

You’ll love this dish because:

It’s light yet hearty, with silky fish cakes that soak up the flavorful broth.
The broth is clean and umami-rich, thanks to anchovies and kelp.
The savory and slightly sweet dipping sauce adds a burst of flavor to each bite.
It’s quick to prepare and ideal for casual meals or cozy snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12–15 oz fish cakes (sheets or skewered)
2 green onions

Broth

6 cups water
1 oz dried anchovies (heads and innards removed)
4 oz Korean radish, thinly sliced
4 oz diced onion
1 (5 × 5 in) sheet dried kelp (kombu)
½ tsp sea salt
2 tsp soup soy sauce
2 tsp rice wine (mirim/mirin)

Dipping Sauce

2 tbsp soy sauce
2 tsp sugar
1 tsp gochugaru (Korean red pepper flakes)
1 tsp minced garlic
1 tsp chopped green onion
1 tsp chopped jalapeño
1 tsp sesame oil
½ tsp sesame seeds

Directions

Prep

Mix all dipping sauce ingredients in a small bowl and set aside.
Prepare the broth elements: rinse anchovies removing heads and guts, dice onion, and slice radish thinly.
If using non‑skewered fish cake sheets, soak them in hot water for a few minutes to soften and rinse off excess oil.
Skewer fish cakes—either fold sheets in half or cut long-wise before skewering.

Broth

In a pot, combine water, dried anchovies, kelp, diced onion, radish slices, and white parts of green onions.
Bring to a boil, then reduce heat to simmer uncovered for 20 minutes.
After that, remove anchovies and kelp and discard.
Keep simmering on medium‑low, covered, for another 20 minutes.
Remove vegetables and set aside. Strain the broth, return the radish into the strained broth, then season with soup soy sauce, sea salt, and rice wine.

Add Fish Cakes

Add the fish cake skewers into the seasoned broth. Let them cook about 10 minutes, occasionally ladling broth over top pieces to warm evenly—steam will also help heat non-submerged parts.
When almost done, sprinkle chopped green onion over the top.
Remove from heat and serve with dipping sauce. Ladle broth into cups to sip alongside fish cake skewers.

Servings And Timing

Servings: 2–3 people as a light meal or snack
Prep Time: ~15 minutes (soaking, skewer preparation)
Cook Time: ~40 minutes total (20 minutes initial simmer + 20 minutes further simmer + fish cake cooking)

Variations

Add handfuls of napa cabbage or spinach to the broth for added veggies.
Use tteok (Korean rice cakes) or mandu (dumplings) skewered and simmered in the broth.
Increase spice in dipping sauce by adding more gochugaru or some toasted chili oil.
For a richer broth, stir in a teaspoon of toasted sesame seeds or a splash of cooking oil before serving.

Storage/Reheating

Refrigerate cooled soup separately from fish cakes for up to 2 days in sealed containers.
Reheat broth on stove until simmering; briefly warm fish cakes in the broth to prevent over-softening.
Do not freeze fish cakes—texture will degrade.

FAQs

What Is Odeng Or Eomuk Guk?

Odeng Guk (also called Eomuk Guk) is a Korean fish cake soup commonly sold as street food and enjoyed at home—a light, broth-based soup with skewered fish cakes and dipping sauce.

What Are Fish Cakes Made Of?

They’re typically made from pureed white fish and starch, shaped and cooked—often fried or steamed—then sold as sheets or skewers.

Can I Use Frozen Fish Cakes?

Yes, frozen fish cakes that are labeled Odeng or Eomuk work fine. Just thaw and follow soaking instructions before skewering.

Is The Broth Salty?

The broth is mildly seasoned. You can adjust salt or soy sauce if you prefer a lighter or bolder taste.

Can I Skip Dipping Sauce?

You may—but the dipping sauce adds savory, sweet, and spicy layers that enhance the fish cakes.

Can I Add More Vegetables To The Soup?

Absolutely. Napa cabbage, bok choy, spinach, or mushrooms are great additions—just simmer briefly so they stay crisp.

What If I Don’t Have Kelp?

You can make broth with just anchovies, though kelp adds umami depth. Vegetable kombu or seaweed substitutes work too.

Can I Make It Without Green Onions?

Yes—omit green onions in broth and sauce if unavailable. Use minced garlic and sesame oil for flavor boost.

How Do I Store Leftovers?

Keep broth and fish cakes separate in airtight containers in the refrigerator for up to 2 days.

What Temperature Should I Reheat To?

Warm broth until steaming (about 165 °F or 74 °C internally), and gently rewarm fish cakes in broth—don’t boil to preserve texture.

Conclusion

Korean Fish Cake Soup is a light-yet-hearty, flavorful dish perfect for chilly moments or simple comfort food. The umami-rich broth, tender fish cakes, and savory dipping sauce make each bite satisfying and customizable. Quick to prepare and easy to enjoy—this soup delivers warmth and flavor in every spoonful.

Ezabella

Korean Fish Cake Soup (Odeng/Eomuk Guk)

Short Description

Why You’ll Love This Recipe

Ingredients

Directions