Refreshing Pollock Broth Fish Cake Soup (Odengtang)
A Simple and Refreshing Fish Cake Soup Made with Pollock Broth
I ordered pollock heads for making broth and immediately thought of making odengtang as soon as they arrived. The taste is absolutely incredible!
Main Ingredients- 1 Pollock head
- 1.5L Water
- 300g Fish cakes (Odeng)
- 1 pack Konjac jelly
- 1 handful Dried anchovies for broth
- 1/2 block Tofu
Seasoning- 4 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Hondashi (or other umami seasoning)
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- 4 Tbsp Soy sauce for soup (Guk-ganjang)
- 1 Tbsp Hondashi (or other umami seasoning)
- 1 Tbsp Minced garlic
- Pinch of Black pepper
Cooking Instructions
Step 1
Prepare the pollock head, the star ingredient for our broth! I bought it online at a great price. The pollock head truly makes a significant difference in the broth’s flavor. It’s guaranteed to be delicious!
Step 2
Let’s make the basic broth. In a pot, combine 1 pollock head, a handful of dried anchovies for broth, and 1.5 liters of water. Bring to a boil over high heat and simmer for 30 minutes. While it’s recommended to remove the anchovies’ guts for a cleaner taste, I skipped this step out of convenience. Personally, I didn’t find it made the broth bitter, but taste preferences can vary!
Step 3
After simmering for 30 minutes, strain the broth through a sieve to get only the rich, clear liquid. This step might take a little time and effort, but the noticeably superior taste makes it worthwhile. You’ll thank yourself for this extra step!
Step 4
Now, let’s get the ingredients ready for the odengtang. Take out the fish cakes, konjac jelly, and tofu from the refrigerator. Have your minced garlic ready as well.
Step 5
Cut all the ingredients into bite-sized pieces. I love the chewy texture of konjac jelly, so I added the whole pack. I used about 6 sheets of fish cake from a large pack I bought at Costco and portioned for later use. Slice the tofu into cubes too.
Step 6
Add about 200-300ml of water to the pot with the deeply flavored pollock broth. We’re adding water because the broth likely reduced by over 500ml during the simmering process. Then, add all the prepared konjac jelly, fish cakes, and tofu.
Step 7
Time to season! Add 1 tablespoon of minced garlic, 4 tablespoons of soy sauce for soup, and 1 tablespoon of Hondashi for an extra boost of umami. A pinch of black pepper will enhance the overall aroma. If you don’t have soy sauce for soup, regular soy sauce will work. Hondashi is my favorite seasoning; it adds such a refreshing, savory depth to the soup. It’s a versatile ingredient to have on hand! If you don’t have Hondashi, simply use a little salt to season.
Step 8
Once everything is in, let it simmer vigorously for 15 minutes, and your odengtang is ready! The longer it simmers, the more the flavors will meld and deepen. Keep an eye on the broth’s consistency and taste as it cooks, as it might become saltier as the liquid reduces; adjust seasoning if needed. Enjoy this incredibly rich, subtly sweet, and wonderfully refreshing seafood soup!
