Fish Cake Soup (Odeng Soup)
A tummy warming soup that makes you feel so good all the way. This soup stock can also be used to make noodle soups and added to tteokbokki instead of water for extra flavor.
- Prep time
- 3 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 cups water
- 1 oz dried anchovies ((a handful))
- 5 oz Korean radish ((mu))
- 0.5 oz Dried Kelp ((Dashima or Kombu, 4"x 6" size for 1/2 oz))
- 3/4 tsp sea salt
- 1 tsp Korean soup soy sauce ((Guk ganjang))
- 2 tsp cooking sake or mirin
- 1 pack fish cake ((approx 20 oz / 567 g))
- 2 each green onions ((chopped))
- 3 stalks chrysanthemum leaves ((ssukat))
Instructions
- 1
Peel and cut Korean radish (mu) in big chunks to weigh about 5-6 oz (150 g).
- 2
In a large pot, add 6 cups water, cut radish, a handful of dried broth anchovies (gukmul myeolchi 국물멸치) and one large piece of dried kelp (dashima 다시마).
- 3
Simmer for 30 minutes. Remove dried kelp and anchovies. Leave the radish or cut into smaller pieces so it can be served with the fish cakes.
- 4
Season broth with mirin, salt and gukganjang.
- 5
Chop green onions. If you have ssukat (chrysanthemum leaves), rinse and break or cut into smaller pieces.
- 6
Add fish cakes and simmer for another 10 minutes. The fish cakes I am using are the skewered kind called Odeng Kkochi 오뎅꼬치 but you can use any other kind of fish cake. See above for the kind I used.
- 7
Serve in a bowl. Garnish with green onions and ssukat. Also serve soy sauce and yellow mustard or wasabi. Odeng tastes great when dipped in soy sauce mixed with mustard or wasabi.