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Fishcake Soup, Eomuk Guk (Odeng Guk)
어묵국 (오뎅국)

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kid friendly
prep time: 
10 min
inactive time: 
0 min
cooking time: 
40 min
total time: 
50 min

Fishcake ("Eomuk") originated in Japan, but is a common Korean food today. Eomuk Guk (also called Odeng Guk), or Korean Fishcake Soup, is usually enjoyed as a snack or a light meal in Korea. (“Eomuk” means fishcake. “Guk” means soup.) It’s also a widely loved “Ahn-ju," a food that complements alcoholic beverages.

Flat rectangular fishcake is used for Korean style fishcake soup. You can, however, use other kinds of various shapes and colors. In this recipe, skewers are used, but they are not necessary.

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Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
12 ozFishcake, Eomuk or Odeng 어묵(오뎅) (any shape or color is ok)
11 ozKorean Radish 무
1 tbsSoy Sauce for Soup (Gukganjang) 국간장 (or regular soy sauce)
pinch Salt 소금
3 tbsChopped Green Onion 다진파
pinch Black Pepper 후추

for broth

8 cupsWater 물
10 Anchovy (dried) 멸치
1 piece(s)Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 (optional)
¼ Onion (Medium) 양파 (optional)
Green Onion 파

for optional dipping sauce

2 tbsSoy Sauce (regular) 왜간장
2 tbsWater 물
¼ tspGarlic (minced) 다진 마늘
1 tspSesame Oil 참기름
1 tbsChopped Green Onion 다진파
½ tspSesame Seeds 깨 (optional)
½ tspGochugaru, Korean Hot Pepper Flakes 고추가루 (optional)
Green Chili Pepper 풋고추 (optional, can use red chili pepper as well)

Optional Ingredients and Substitutions
Onion: Onion in the broth can be omitted.
Kelp: Kelp adds a very nice flavor but can be omitted.
Gukganjang: Gukganjang (soy sauce for soup) can be replaced with regular soy sauce
Dipping sauce: You don’t have to serve it with dipping sauce. Remove chili peppers and red chili flakes for non-spicy dipping sauce.
Fishcake: You can use different types of fishcake and you don’t have to use skewers.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Cut radish

Cut radish into 1” X 1” X ¼” (or 2.5 cm X 2.5 cm X 0.5 cm). You can cut into other sizes as long the thickness is ¼”.

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Cut radish

1” X 1” X ¼”

2. Prep 1

Finely chop 2 green onions (for garnish and dipping sauce) and mince 1 clove of garlic (for dipping sauce).

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Chop 1 green onion

Mince 1 clove of garlic

3. Prep 2

Cut 1 green onion in half (for broth). Cut onion into quarters. (You only need one quarter for the default serving size.)

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Cut 1 green onion in half

Prepare ¼ onion

4. Prep 3

Place 10 anchovies in an anchovy net. If you don’t use a net or mesh, strain the broth through a strainer later to remove anchovies and their bits.

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10 anchovies in a net

5. Make broth

In a wide pot, add 8 cups of water, cut up radish, 1 piece of kelp (optional), 10 anchovies in an anchovy net, the green onion halves and ¼ onion. Bring it to boil. Once it starts to boil, boil uncovered on high heat for 15 min.

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In a wide pot, add

  • 8 cups water
  • cut up radish
  • 1 kelp
  • 10 anchovies
  • 1 green onion (in halves)
  • ¼ onion

Bring to boil

Boil uncovered

  • High Heat image: highheat.png image: clock.png 15 min

6. Fold fishcake

Fold fishcake into ⅓ length wise.

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Fold fishcake into ⅓

7. Fold fishcake II

Fold again to form 3 layers.

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Fold again

8. Thread fishcake

Thread the fishcake on to the skewer alternating size.

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Thread fishcake

9. Thread fishcake II

Finish threading to the end. If you are not using skewers, you can cut up the fishcake into bite sized rectangles or triangles.

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Finish threading

10. Finish up broth

Remove anchovies, kelp, onion and green onions from the broth. Keep the radish in the soup.

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Remove from broth

  • anchovies
  • kelp
  • onion
  • green onion

Keep radish

11. Add fishcake

Add fishcake in the broth. Add 1 tablespoon of gukganjang (soy sauce for soup). If you don’t have it, use regular soy sauce. Boil uncovered on high heat for 10 minutes. If you like the fishcake to be very soft and to make the broth richer, you can boil on low heat for another 10-15 min.

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Add to the broth

  • fishcake
  • 1 tbs gukganjang

Boil uncovered

High Heat image: highheat.png image: clock.png 10 min

12. Taste and season

Taste and season with salt (about ⅛ to ¼). Add salt gradually.

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Season with salt

13. Make dipping sauce (optional)

In a bowl, mix 2 tablespoons of soy sauce, 2 tablespoons of water, ¼ teaspoon of minced garlic, 1 teaspoon of sesame oil, ½ teaspoon of sesame seeds, ½ teaspoon of gochugaru (red chili flakes), 1 tablespoon of chopped green onions and sliced green chili peppers.

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In a bowl, mix

  • 2 tbs soy sauce
  • 2 tbs water
  • ¼ tsp minced garlic
  • 1 tsp sesame oil
  • ½ tsp sesame seeds
  • ½ tsp gochugaru
  • 1 tbs chopped green onions
  • 1 green chili pepper

14. Serve

Serve the fishcake soup in a large bowl or a stone bowl. Top with a generous amount of chopped green onions and a pinch of black pepper. Serve with the dipping sauce (optional) on the side.

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