Heartwarming and Refreshing Fish Cake Soup (Odeng Guk)
Effortlessly Make a Deliciously Warm Odeng Guk
A super simple recipe for making Odeng Guk. This easy-to-follow guide will help you prepare a comforting and flavorful fish cake soup in no time.
Main Ingredients- 1 pack Fish cakes (Odeng, cut as desired)
- 1/4 Radish (approx. 200g)
- 20 Mushrooms (Shiitake or King Oyster, or 200g)
- 10 Green Onions (Scallions)
- 2 Korean Green Chilies (Cheongyang Peppers)
- 1 Onion (medium size)
Seasoning & Broth- 4 Tbsp Soy Sauce (for soup, or regular soy sauce)
- 1 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin, etc.)
- 1/2 tsp Black Pepper
- 1 Tbsp Salt (or to taste)
- 1 Tbsp Minced Garlic
- 1.5 Liters Water (approx. 7.5 cups)
- 4 Tbsp Soy Sauce (for soup, or regular soy sauce)
- 1 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin, etc.)
- 1/2 tsp Black Pepper
- 1 Tbsp Salt (or to taste)
- 1 Tbsp Minced Garlic
- 1.5 Liters Water (approx. 7.5 cups)
Cooking Instructions
Step 1
Prepare the mushrooms. If using shiitake or king oyster mushrooms, tear them into bite-sized pieces by hand or slice them with a knife. This helps their flavor infuse better into the broth.
Step 2
Cut the fish cakes for easy cooking. Square fish cakes can be cut into 3-4 pieces or lengthwise. Briefly blanching them in boiling water can remove excess oil and impurities for a cleaner taste.
Step 3
Prepare the vegetables that form the base of the soup’s flavor. Slice the radish into 0.5cm thick half-moon shapes (namak-sseolgi). Thinly slice the onion. Cut the green onions into 5cm lengths. Slice the Korean green chilies diagonally to add a touch of heat.
Step 4
Create the delicious Odeng Guk broth. In a pot, add 1.5 liters of water and the sliced radish. Stir in 4 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 1/2 tsp black pepper, 3 Tbsp cooking wine, and 1 Tbsp salt. Bring to a boil over high heat. It’s important to simmer until the radish becomes translucent and tender.
Step 5
As the broth simmers, add more vegetables to enhance the flavor. Once the radish is tender and translucent, add the sliced onion and green onions, and simmer for a bit longer. The onion will release its sweetness, making the broth even more refreshing and subtly sweet.
Step 6
Now, add the fish cakes and mushrooms to complete the Odeng Guk. When the green onions and onions are somewhat cooked, add all the prepared fish cakes and mushrooms. Fish cakes can become mushy if overcooked, so simmer just until they are heated through.
Step 7
Finally, add the Korean green chilies for a spicy kick and simmer briefly. Boiling for another 1-2 minutes after adding the chilies will add a piquant flavor, creating a more profound Odeng Guk. Adjust the amount of chili to your preference. Serve hot for the best flavor!
