Odeng Tang (Korean Fish Cake Soup)

Odeng Tang (Korean Fish Cake Soup) Recipe

Odeng Tang (어묵탕), also known as Eomuk Tang, is a warm and comforting Korean fish cake soup. It's commonly enjoyed in winter and is often served as street food or with soju.

Servings: 2-3

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients

For the Broth:

• 4 cups (1L) water
• 1 tbsp of Crushed Tonic Korean Fish Broth
• 1 small piece (2-inch) dried kelp (dashima)
• 1/2 onion, sliced
• 2 cloves garlic, smashed
• 1/2 radish (mu), sliced thinly (optional, for deeper flavor)
• 1 tbsp soy sauce
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp sugar (optional, to balance flavors)

For the Soup:

• 200g Korean fish cakes (eomuk), sliced or skewered
• 1 green onion, chopped
• 1/2 chili pepper (red or green), sliced (optional, for spice)
• 1 tbsp mirin (optional, for extra depth)
• Black pepper to taste

Instructions

1. Make the Broth

• In a pot, bring water to a boil and add dried anchovies, kelp, onion, garlic, and radish.
• Let simmer for 15 minutes, then remove the anchovies and kelp.
• Stir in soy sauce, salt, and sugar (if using).

2. Add the Fish Cakes

• Add fish cakes to the simmering broth. Let cook for 5-7 minutes until they soften and absorb the flavors.

3. Garnish & Serve

• Add green onions and chili peppers, then season with black pepper.
• Serve hot, preferably with a side of soy sauce & mustard for dipping.

Enjoy your Odeng Tang—perfect for a chilly day! 🍢🍜🔥

Image by FutureDish