Odeng Fishcake Soup (오뎅탕) With Collagen

Steamy skewers, light golden broth, and that clean ocean-y aroma—odeng tang (also called eomuk tang) is the Korean street-food soup we crave all winter. We build a quick, ultra-clear base with Crushed Tonic Korean Fish Stock and finish with a scoop of hydrolyzed collagen so you get glow-from-within benefits without changing the classic flavor.

Time: 15 minutes
Serves: 2–3 bowls
Collagen: ~5–10 g per bowl (depending on add-in)

ingredients

Broth

• 4 cups water

• 1 tbsp Crushed Tonic Korean Fish Stock (collagen broth base)

• 2–3 slices Korean radish (mu), thinly sliced (optional but classic)

• 2 dried kelp pieces (dashima), 2×2 in (optional; remove before boil)

• 1–2 tsp soy sauce or guk ganjang, to taste

• Sea salt, to taste

• A few drops toasted sesame oil, to finish

Fishcakes & garnish

• 6–8 Korean fishcakes (eomuk/odeng), cut or folded and skewered

• 1 scallion, thinly sliced (whites + greens separated)

• 1 small chili (cheongyang or serrano), thinly sliced (optional)

• ½ sheet roasted seaweed (gim), cut into thin strips (optional)

• Black pepper, to taste

Collagen finish (choose one)

• 1 scoop Crushed Tonic Pure Marine or Pure Bovine collagen whisked into the pot,
  or ½ scoop per bowl whisked with a ladle of hot broth and stirred in individually

Dipping sauce (optional, mix to taste)

• 1 tbsp soy sauce, 1 tsp rice vinegar, pinch sugar, pinch gochugaru, sliced scallion greens

directions

1. Build the base (5 min)
   Add water, Korean Fish Stock, radish, and kelp to a pot. Heat to just below a boil; remove kelp. Season with soy and a pinch of salt. Add scallion whites.

2. Simmer the fishcakes (5–6 min)
   Add skewered fishcakes and gently simmer until heated through and flavors marry. Adjust salt/soy.

3. Collagen finish (1 min)
   Lower heat. Whisk collagen with a ladle of hot broth until smooth, then stir back in. (Collagen peptides are heat-stable at home-cooking temps; adding at the end keeps the flavor pristine.)

4. Serve street-style
   Ladle broth into bowls, add skewers, top with scallion greens, chili slices, gim, a few drops of sesame oil, and black pepper. Serve with the dipping sauce on the side.

why add collagen to odeng tang

• Seamless: hydrolyzed peptides dissolve cleanly—no taste or texture change.

• Daily dose: an effortless way to reach ~5 g+ per day with a cozy meal.

• Clear & light: fish stock keeps the broth delicate, not heavy.

make it yours

• Extra clear: season only with salt for a pale, restaurant-style broth.

• Spicy cart vibes: add a spoon of gochugaru to the pot or serve chili soy on the side.

• Veg boost: add enoki or shiitake mushrooms and extra radish.

• Gluten note: many fishcakes contain wheat; choose GF-labeled fishcakes if needed.

faq

Does collagen change the taste?
No—when whisked properly, it’s neutral and keeps the broth clean.

Can I prep ahead?
Yes. Keep skewers and broth separate; reheat broth to a simmer, then add skewers 2–3 minutes to warm. Stir collagen in right before serving.

What if I don’t have kelp or radish?
You can skip them—Korean Fish Stock alone makes a solid 15-minute broth.

Pairings?
Serve with tteokbokki, kimbap, or simple rice triangles for a full street-food moment.

shop the products

• Korean Fish Stock (collagen broth)

• Pure Marine Collagen

• Pure Bovine Collagen