Fish Cake Soup (Eomuk-tang / Odeng-tang) 魚糕湯（오뎅탕）

A savory and comforting Korean soup featuring various fish cakes simmered in a light, flavorful anchovy broth, often with radish and scallions. It's a popular street food and a heartwarming dish perfect for colder weather.

Nutrition (per serving)

Ingredients

• 1.5 L water
• 10g large dried anchovies (for broth)
• 1 piece (approx. 10x10 cm) dried kelp (dashima)
• 200g Korean radish (or daikon), sliced thinly
• 400g assorted Korean fish cakes (eomuk), various shapes
• 2 tbsp soy sauce
• 1 tsp minced garlic
• 0.5 tsp salt (or to taste)
• 0.25 tsp ground black pepper (or to taste)
• 2 stalks green onions (scallions), chopped

Steps

1. Combine water, large dried anchovies, dried kelp, and sliced Korean radish in a large pot.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer.
3. Remove the dried anchovies and dried kelp from the broth using tongs or a slotted spoon. Discard them.
4. Add the assorted Korean fish cakes to the simmering broth.
5. Season the soup with soy sauce, minced garlic, salt, and ground black pepper.
6. Continue to simmer until the fish cakes are tender and the radish is soft.
7. Taste and adjust seasoning if needed. Garnish with chopped green onions before serving hot.

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