Fish Cake Skewers (Eomuk Tang) 韓式魚糕串 (어묵탕)

Eomuk tang, also known as Odeng, is a popular Korean street food featuring various fish cakes threaded onto skewers and simmered in a savory, comforting broth. It's often enjoyed with a dash of soy sauce and chili.

Nutrition (per serving)

Ingredients

• 500g Assorted Korean fish cakes (eomuk)
• 8 pcs Skewers (bamboo or metal)
• 15 pcs Large dried anchovies (for broth)
• 10g Dried kelp (dashima)
• 1 pc Korean radish, 15cm long
• 4 cloves Garlic
• 1 stalk Spring onion (for broth)
• 1.5L Water
• 2 tbsp Soy sauce
• 0.5 tsp Salt
• 1 stalk Spring onion (for garnish)
• 1 pc Green chili (optional)
• 1 pc Red chili (optional)

Steps

1. Roughly chop the Korean radish into thick slices, crush the garlic cloves, and cut the spring onion (for broth) into large pieces.
2. In a large pot, combine water, dried anchovies, dried kelp, chopped radish, crushed garlic, and spring onion. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes to develop the broth flavor.
3. While the broth simmers, prepare the fish cakes. If using flat fish cakes, fold them into pleats and thread them onto skewers. For other shapes, simply thread them onto skewers.
4. Remove the dried anchovies, dried kelp, and spring onion from the broth using a slotted spoon or strainer. Discard them.
5. Add the skewered fish cakes to the simmering broth.
6. Season the broth with soy sauce and salt to taste. Continue to simmer for another 7 minutes, or until the fish cakes are soft and thoroughly heated through.
7. Slice the remaining spring onion (for garnish) and chilies (if using) thinly.
8. Serve the fish cake skewers hot in bowls with plenty of broth. Garnish with sliced spring onion and chilies.

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