Heartwarming Potato and Fish Cake Soup (Odengtang) in a Clay Pot
0’s Home Cooking | “Clay Pot Potato Odengtang” to Enjoy While Steaming on Cold Days
Following along with the ‘Ppang-eunyi’s Home Cooking’ video will be helpful for adjusting temperature and cooking times. *^^
More detailed recipes and tips can also be found on the blog and YouTube channel below.
Blog: https://blog.naver.com/nyangeun
YouTube: https://www.youtube.com/channel/UCi43qdsY8MkNZh8v5-80PVw
Ingredients- Fish cake (Odeng) 100g
- 2 small potatoes
- 1/2 onion
- About 1 Tbsp chopped Cheongyang chili pepper
- A little soy sauce for dipping (optional)
Cooking Instructions
Step 1
First, prepare all the necessary ingredients. You’ll need about two handfuls of clams, 100g of fish cake cut into bite-sized pieces, two small potatoes, half an onion, and about one tablespoon of chopped Cheongyang chili pepper for a little heat. Don’t forget your clay pot for simmering!
Step 2
Begin by layering the clam meat at the bottom of your clay pot. The briny, savory broth released from the clams will add a wonderful depth of flavor to the soup.
Step 3
Next, arrange the sliced fish cake attractively on top of the clams. The chewy texture of the fish cake complements the broth beautifully.
Step 4
Now, add the potatoes. Cut them into suitable pieces for easy eating. The potatoes will soften as they cook, adding a lovely sweetness to the soup.
Step 5
Place half an onion in the pot, perhaps nestled among the potatoes or in the center. The onion will caramelize slightly as it cooks, contributing a subtle sweetness and aromatic flavor.
Step 6
Finally, sprinkle the chopped Cheongyang chili pepper over the ingredients if you enjoy a bit of spice. Pour in about 300ml of water, filling the pot almost to the brim but ensuring it doesn’t overflow. The water should just cover the ingredients.
Step 7
Place the clay pot over medium heat and bring it to a simmer. It’s important to start with medium heat to prevent the water from boiling over too quickly. Let it simmer gently, allowing the flavors to meld together.
Step 8
Once the soup has reduced slightly and the ingredients are partially cooked, taste the broth. At this stage, I found that the natural saltiness from the clams and fish cake was sufficient, so I didn’t add extra salt or soy sauce. However, feel free to adjust the seasoning to your preference.
Step 9
If the broth has reduced too much, add a little more water to replenish it. You don’t need to fill it up as much as the first time. This step ensures you have enough delicious broth to enjoy with the other ingredients.
Step 10
Your delicious Potato and Fish Cake Soup is ready once the potatoes are tender and cooked through! I used a small clay pot and made about two servings, which took approximately 20 minutes. Cooking time may vary depending on your pot size and stove’s heat.
Step 11
Enjoy your steaming hot and comforting Clay Pot Potato Odengtang, perfect for warding off the chill! A small amount of soy sauce on the side for dipping is optional but recommended.
