Fishcake Soup, Eomuk Guk (Odeng Guk)

어묵국 (오뎅국)

Print this recipe

Spicyness:

No votes yet

prep time:

10 min

cooking time:

40 min

total time:

50 min

Fishcake ("Eomuk") originated in Japan, but is a common Korean food today. Eomuk Guk (also called Odeng Guk), or Korean Fishcake Soup, is usually enjoyed as a snack or a light meal in Korea. (“Eomuk” means fishcake. “Guk” means soup.) It’s also a widely loved “Ahn-ju," a food that complements alcoholic beverages.

Flat rectangular fishcake is used for Korean style fishcake soup. You can, however, use other kinds of various shapes and colors. In this recipe, skewers are used, but they are not necessary.

Buy Korean ingredients online here.

Flat rectangular fishcake is used for Korean style fishcake soup. You can, however, use other kinds of various shapes and colors. In this recipe, skewers are used, but they are not necessary.

Buy Korean ingredients online here.

INGREDIENTS

shop these ingredients online »

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12 back to default

Change to: Metric US

1 lb 3 oz	Fishcake, Eomuk or Odeng 어묵(오뎅) (any shape or color is ok)
1 lb	Korean Radish 무
1½ tbs	Soy Sauce for Soup (Gukganjang) 국간장 (or regular soy sauce)
pinch	Salt 소금
4½ tbs	Chopped Green Onion 다진파
pinch	Black Pepper 후추
for broth
12 cups	Water 물
15	Anchovy (dried) 멸치
1½ piece(s)	Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (optional)
⅓	Onion (Medium) 양파 (optional)
1½	Green Onion 파
for optional dipping sauce
3 tbs	Soy Sauce (regular) 왜간장
3 tbs	Water 물
¼ tsp	Garlic (minced) 다진 마늘
1½ tsp	Sesame Oil 참기름
1½ tbs	Chopped Green Onion 다진파
⅔ tsp	Sesame Seeds 깨 (optional)
⅔ tsp	Gochugaru, Korean Hot Pepper Flakes 고춧가루 (optional)
1½	Green Chili Pepper 풋고추 (optional, can use red chili pepper as well)

tips:

Optional Ingredients and Substitutions
Onion: Onion in the broth can be omitted.
Kelp: Kelp adds a very nice flavor but can be omitted.
Gukganjang: Gukganjang (soy sauce for soup) can be replaced with regular soy sauce
Dipping sauce: You don’t have to serve it with dipping sauce. Remove chili peppers and red chili flakes for non-spicy dipping sauce.
Fishcake: You can use different types of fishcake and you don’t have to use skewers.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Cut radish Cut radish into 1” X 1” X ¼” (or 2.5 cm X 2.5 cm X 0.5 cm). You can cut into other sizes as long the thickness is ¼”.		1 Cut radish 1” X 1” X ¼”
2. Prep 1 Finely chop 2 green onions (for garnish and dipping sauce) and mince 1 clove of garlic (for dipping sauce).		2 Chop 1 green onion Mince 1 clove of garlic
3. Prep 2 Cut 1 green onion in half (for broth). Cut onion into quarters. (You only need one quarter for the default serving size.)		3 Cut 1 green onion in half Prepare ¼ onion
4. Prep 3 Place 10 anchovies in an anchovy net. If you don’t use a net or mesh, strain the broth through a strainer later to remove anchovies and their bits.		4 10 anchovies in a net
5. Make broth In a wide pot, add 8 cups of water, cut up radish, 1 piece of kelp (optional), 10 anchovies in an anchovy net, the green onion halves and ¼ onion. Bring it to boil. Once it starts to boil, boil uncovered on high heat for 15 min.		5 In a wide pot, add 8 cups water cut up radish 1 kelp 10 anchovies 1 green onion (in halves) ¼ onion Bring to boil Boil uncovered High Heat 15 min
6. Fold fishcake Fold fishcake into ⅓ length wise.		6 Fold fishcake into ⅓
7. Fold fishcake II Fold again to form 3 layers.		7 Fold again
8. Thread fishcake Thread the fishcake on to the skewer alternating size.		8 Thread fishcake
9. Thread fishcake II Finish threading to the end. If you are not using skewers, you can cut up the fishcake into bite sized rectangles or triangles.		9 Finish threading
10. Finish up broth Remove anchovies, kelp, onion and green onions from the broth. Keep the radish in the soup.		10 Remove from broth anchovies kelp onion green onion Keep radish
11. Add fishcake Add fishcake in the broth. Add 1 tablespoon of gukganjang (soy sauce for soup). If you don’t have it, use regular soy sauce. Boil uncovered on high heat for 10 minutes. If you like the fishcake to be very soft and to make the broth richer, you can boil on low heat for another 10-15 min.		11 Add to the broth fishcake 1 tbs gukganjang Boil uncovered High Heat 10 min
12. Taste and season Taste and season with salt (about ⅛ to ¼). Add salt gradually.		12 Taste Season with salt
13. Make dipping sauce (optional) In a bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of water, ¼ teaspoon of minced garlic, 1 teaspoon of sesame oil, ½ teaspoon of sesame seeds, ½ teaspoon of gochugaru (red chili flakes), 1 tablespoon of chopped green onions and sliced green chili peppers.		13 In a bowl, mix 2 tbs soy sauce 2 tbs water ¼ tsp minced garlic 1 tsp sesame oil ½ tsp sesame seeds ½ tsp gochugaru 1 tbs chopped green onions 1 green chili pepper
14. Serve Serve the fishcake soup in a large bowl or a stone bowl. Top with a generous amount of chopped green onions and a pinch of black pepper. Serve with the dipping sauce (optional) on the side.		14