Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Fish Cake Soup (Odengguk or Eeomuktang)
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- Level: Intermediate
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 257
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 102 mg
- Sodium
- 1477 mg
Korean fish cake soup, known as eomuktang or odengguk, is a comforting street food snack. This version, however, is adapted for home cooking and designed to serve a crowd. The fish cakes are skewered on long wooden sticks to mimic the traditional street food style, while the addition of radish and shiitake mushrooms—ingredients not typically included in street versions—elevates the dish to a more substantial main course. The light, savory broth is flavored with dasima (kombu), anchovies, radish and soy sauce, creating a clean, umami-rich taste. Soft, chewy fish cakes absorb the broth, becoming even more flavorful while also enriching the broth itself. Traditionally served hot in paper cups year-round, the soup is simple yet deeply satisfying, often garnished with scallions or a touch of fresh chiles for heat. To serve, pour the broth into a paper cup and pick a skewer directly from the pot, sipping the broth as you eat. Alternatively, serve two skewers with hot broth in a soup bowl for a more formal presentation. This dish also pairs wonderfully with spicy rice cakes, known as tteokbokki.
- Level: Intermediate
- Total: 3 hr 30 min
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 257
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 102 mg
- Sodium
- 1477 mg
Ingredients
Dasima Stock:
Fish Cake, Radish and Mushroom:
Dipping Sauce:
Soup:
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Directions
Special equipment:
twelve 12-inch skewers- For the dasima stock: Add the dasima kombu and 24 cups (6 quarts) cold water to a tall, large stockpot and set aside until the kombu doubles in size, about 30 minutes.
- Bring the mixture to a boil over medium-high heat; boil until the kombu starts to foam around the sides, 1 to 2 minutes. Add the radish, mushrooms, anchovies, scallions, garlic and onion and bring back to a boil. Cover, turn the heat to low and cook at a gentle boil (where you see 4 to 6 bubbles appearing on the surface at most), until the broth turns light brown but is still clear, about 2 hours.
- For the fish cake, radish and mushroom: Meanwhile, lay a rectangular fish cake flat on a surface with a longer side facing you. Without ripping it, gently fold the fish cake into thirds like an envelope. While holding down the fish cake strip, start at one end of the strip and push and pierce a skewer through, weaving back and forth and in and out at least 4 times, to create an accordion-like “S” shape. Skewer and secure 1 fish ball on top of the same skewer. Repeat to make 12 skewers. Set aside on a large plate.
- Peel the radish and slice into 1/2-inch-thick rounds, then cut the rounds into 8 wedges each. Set aside on the plate with the skewers.
- Hold a shiitake mushroom cap-side up in your hand. Make shallow, angled inward V cuts on the middle of the cap and remove the cut to reveal the white flesh. Rotate the mushroom and make the same cuts 3 more times, forming an 8-point star shape without slicing all the way through the cap. Repeat with the remaining mushrooms and set aside.
- For the sauce: Combine the soy sauce, fish sauce, sugar, sesame seeds, sesame oil and scallion in a small bowl. Set aside.
- For the soup: Strain the broth using a fine-mesh hand-held sieve, discarding the solids and leaving the broth in the pot. Bring the pot to a boil over medium-high heat. Add the radishes and mushrooms and cook until the radishes are slightly tender but still crisp in the middle, about 8 minutes. Season the broth with the fish sauce, soy sauce, white pepper and 1 teaspoon salt. Taste and season with more salt if needed. Add the skewers and remaining fish balls to the broth and cook until warmed through, about 4 minutes. Garnish with the scallions and serve immediately with the dipping sauce.
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