Heartwarming Fish Cake & Rice Cake Skewers Soup (Odeng-tang)
Recreate Nostalgic Flavors at Home! How to Make a Delicious and Refreshing Fish Cake Soup with Rice Cake Skewers
Introducing a comforting fish cake soup, perfect for warming up on a chilly day. Using a base of anchovy and kelp broth, we enhance the flavor with soy sauce for soup and a touch of tuna extract for a rich umami taste. Generous portions of various fish cakes and chewy rice cakes on skewers make this a hearty meal. The nostalgic rice cake skewers, reminiscent of street food snacks, are a huge hit with kids! This homemade recipe is less stimulating and healthier than store-bought versions, making it ideal for the whole family. We’ve added seasonal autumn radish and fresh green onions for a refreshing and clean broth. The chewy rice cakes are cut to about 10cm lengths, perfect for skewering. If your rice cakes are hard, briefly blanch them in hot water to achieve a wonderfully chewy texture. Follow this easy and simple recipe to create your delicious fish cake soup today!
Ingredients- 4-5 sheets of square fish cake (approx. 200g)
- 6 pieces of gara-tteok (rice cake, approx. 350g)
- 1.5 L water
- 1 pack of anchovy-kelp broth sachet
- 300g radish
- White part of green onion
- 1 Tbsp soy sauce for soup
- 1 Tbsp tuna extract
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare about 300g of radish and the white part of a green onion. These ingredients will contribute to the refreshing and deep flavor of the soup. Using sweet autumn radish will further enhance the broth’s taste.
Step 2
Bring 1.5 liters of water to a boil. To account for evaporation during boiling, start with about 1.7 liters. Add 1 pack of anchovy-kelp broth sachet, the prepared radish, and green onion. Let it simmer for about 15 minutes to create a rich broth. After brewing, remove the anchovy-kelp sachet. While the broth is simmering, prepare the ingredients for the skewers.
Step 3
Before skewering, rinse the wooden skewers briefly and moisten them slightly with water. This will make it easier to thread the ingredients and prevent them from slipping.
Step 4
Fold each sheet of square fish cake in half, and then fold it in half again. This folding technique makes it easy to skewer and provides a delightful layered texture when eaten.
Step 5
Thread the folded fish cake onto the skewer in a zigzag pattern, from top to bottom, to secure it firmly. Arrange them neatly on the skewer and set aside.
Step 6
Now, let’s prepare the rice cake skewers (mul-tteok). If the rice cakes are soft (e.g., freshly bought), you can skewer them directly. If they are hard, briefly blanch them in hot water to soften them before skewering, ensuring a wonderfully chewy texture.
Step 7
Add all the prepared fish cake and rice cake skewers into the rich broth that has been simmering for 15 minutes.
Step 8
Time to season the soup! Add 1 tablespoon of soy sauce for soup and 1 tablespoon of tuna extract to enhance the savory flavor. Since the fish cakes themselves release a lot of flavor, it’s best to let them simmer together first. Taste the broth and adjust the seasoning with a small amount of salt if needed.
Step 9
Finally, add about 5-6 twists of black pepper for a pleasant aroma and to complete the delicious dish.
Step 10
This fish cake soup is mild enough for children to enjoy, making it a healthier and tastier alternative to commercially available versions. We highly recommend this ‘mom’s recipe’ fish cake soup as a hearty meal or a warm accompaniment to drinks, especially as the weather gets colder. Prepare a satisfying and cost-effective meal using a pack of square fish cakes. On cold days when you crave a hot broth, this soup will surely warm your body and soul. It’s a dish that I, who don’t usually eat a lot of soup, finished completely!
