Korean Fish Cake Soup aka ODENG GUK
The literal translation of ODENG GUK is “fish cake soup”. It has chewy, delicious fish meat patties in a savoury fish-based broth.
One of the most popular of street foods in Korea. The Craving has hit and we must satisfy it. Let’s go.
What you need:
Broth Ingredients:
Dried Anchovy (whole or powder)
Dried Kelp
Soy Sauce
Salted Shrimp
Salt (to taste)
Fish Cakes
Radish
What you do:
Make broth by boiling Broth Ingredients in a pot of water. Eyeball equal amounts of dried anchovy : soy sauce : salted shrimp. Add a generous piece of kelp (size of credit card per serving- you really can’t go wrong here). Boil 10-15 mins. Strain anything you don’t want in the soup.
Put frozen fish cakes in there.
Boil 10 more mins- until frozen fish cakes are no longer frozen.
Taste test and adjust with salt if needed.
Boom. Done. Thank you, you’re welcome, enjoy.
Notes:
ON KOREAN anchovy Broth and dried anchovies
This seafood-y fish (anchovy) with kelp broth is a very common base for soup dishes in Korea. Dried anchovies and kelp keep very well. Even if you use it occasionally, they’re a worthwhile pantry item to keep in stock.
Large dried anchovies are usually used to make broth. These are usually sliced at the belly and the dark bits that make up the guts are removed as they can leave a bitter aftertaste.
An easy way to do this is to simply pinch the anchovy at the belly and dispose of it. Keep the heads! They add lovely flavour. You can purchase medium sized anchovies (shorter than your pinkie finger) and avoid this extra step completely.
You would strain out all the anchovies after the broth is made and it’s easier if you put them in a filter (like this) or a mesh bag (like this). This large can strainer allows you to add all broth-making ingredients and remove them easily.
Alternatively, after gutting, you can grind it in your food processor and make it into powder. Store in a cool, dry place. It keeps very well in the freezer as well.
This can all be avoided though, by buying the powder version or purchasing pre-packs of broth making tea bags that you infuse and remove- just like tea.
Anchovy Broth is called MYULCHI YOOKSOO.
This means putting in a handful of dried anchovies and boiling in a pot of water for 10 minutes.
Kelp Broth is called DASHIMA YOOKSOO.
This means putting in a large-ish piece of kelp and boiling in a pot of water for 10 minutes.
This broth would both be vegetarian and vegan. Right? Veganism confuses me.
ULTIMATE DELUXE ANCHOVY+ BROTH
Boil about 6 shiitake mushrooms in a pot of water first (10 minutes).
Toast dried anchovies in a dry pan. This will get rid of any “fishiness”.
Cut radish into 1” thick pieces. When the radish is cooked through, your broth is done.
Peel and only cut off the top and bottom of an onion.
Peel garlic but leave them whole.
Cut some leeks into chunky 1” pieces.
Grab a handful of peppercorns.
Put everything into the mushroom broth.
Medium boil for 30 minutes.
Strain all the ingredients.
If you want a very clear soup, run broth through tightly woven cloth (nut bags work very well).
Season with soy sauce and salt.
This kind of workload isn’t viable in our household so we don’t do this. But this makes a very dark, rich broth that is just as hearty and satisfying as beef or pork broth. Thought you might want to know about it.
Salted shrimp
This is used as a seasoning. If you don’t like this ingredient or don’t have it, you can use fish sauce instead. It can, of course, be omitted completely as well and substituted with simple salt.
The ODENG in ODENG GUK (Korean Fish Cakes)
Are Korean fish cakes healthy?
Nope.
Korean fish cakes are highly processed fish meats that you should liken to hot dogs. People love hot dogs but know them to be an unhealthy indulgence. There are recipes to make them from scratch, but then, I don’t make hot dogs at home either. I think if you’re going to have them, just enjoy them in their deep-fried, greasy glory.
There are smaller companies that use quality ingredients and use minimal processing but these are not yet available outside of Korea (yet, I hope!).
Radish
Korean radish is very large and sharply sweet. By that I mean, it has sweetness but is balanced by a spiciness that can be very pronounced depending on a particular batch. However, all radishes have this to a certain extent and any radish will do. You can even do without in a pinch.
Dipping Sauce for ODENG GUK
What dipping sauce to eat with ODENG GUK?
When you enjoy these fish-cakes-on-a-stick at a street stall in Korea, they will have squeeze bottles with dipping sauce. You can easily make a version of this at home. Put equal parts soy sauce and a vinegar of choice (rice vinegar, apple cider vinegar). Then add flavours you like. Sugar, minced garlic, GOCHUGARU (red pepper powder), chopped green onions, chopped chili peppers, sesame oil or wasabi are some possibilities.
ODENG GUK The Soup
At home, you have some control over the sodium content of this broth. However, be aware that ingredients such as soy sauce, kelp, salted shrimp and dried anchovies all contain salt. On top of that, you are adding salt and dipping in soy sauce. Just keep in mind that the soup has a lot of salt and enjoy it as part of the fish cake meal with light sips.
But some people can’t resist slurping the entire bowl. If this happens, don’t worry, your thirst will let you know to drink a lot of water.
ODENG GUK’s BFF is Spicy Korean Rice Cakes aka TTEOKBOKKI
What to eat/serve with odeng guk?
TTEOKBOKKI is a cinch to make at home (watch the recipe video here). Just grab some rice cakes next time you’re at the store. And GOCHUGARU (red pepper powder) and soy sauce if you don’t have it.
🛒 LET’S GO SHOPPING!
Traditional Korean Soy Sauce from Sempio Brand: It’s called JOSEON GANJANG. These are saltier but contain less additives than all-purpose sauces.
Traditional Korean Soy Sauce for Soup from ChungJungOne Brand: It’s simply called GUK GANJANG (Soup Soy Sauce)from this brand.
All-Purpose Korean Soy Sauce from Sempio brand #701: This tastes good right out of the bottle. Use it for dips.
Medium Sized Dried Anchovies for Broth or Snacking: This size doesn’t require gutting.
Pre-Packs Anchovy Broth Kit in Tea Bags: Just pop one into a pot and remove, like a tea bag!
Pre-Packs Anchovy/Kelp Broth Kit in Tea Bags: Same deal as above but has different ingredients.
ODENG Sized Skewers: These are thick like candy apple sticks but longer.
Muslin Reusable Bags for Broth Making: Use these to make your own broth pre-packs.
Large Stainless Steel Infuser: Like an extra large tea infuser.
HOW TO COOK ODENG GUK (korean fish cake soup) at home video:
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