Fishcake Soup, Eomuk Guk (Odeng Guk)
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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|12 oz||Fishcake, Eomuk or Odeng 어묵(오뎅) (any shape or color is ok)|
|11 oz||Korean Radish 무|
|1 tbs||Soy Sauce for Soup (Gukganjang) 국간장 (or regular soy sauce)|
|3 tbs||Chopped Green Onion 다진파|
|pinch||Black Pepper 후추|
|8 cups||Water 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)|
|1||Green Onion 파|
for optional dipping sauce
|2 tbs||Soy Sauce (regular) 왜간장|
|2 tbs||Water 물|
|¼ tsp||Garlic (minced) 다진 마늘|
|1 tsp||Sesame Oil 참기름|
|1 tbs||Chopped Green Onion 다진파|
|½ tsp||Sesame Seeds 깨 (optional)|
|½ tsp||Gochugaru, Korean Hot Pepper Flakes 고추가루 (optional)|
|1||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”.
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).
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.)
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.
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.
In a wide pot, add
Bring to boil
6. Fold fishcake
Fold fishcake into ⅓ length wise.
Fold fishcake into ⅓
7. Fold fishcake II
Fold again to form 3 layers.
8. Thread fishcake
Thread the fishcake on to the skewer alternating size.
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.
10. Finish up broth
Remove anchovies, kelp, onion and green onions from the broth. Keep the radish in the soup.
Remove from broth
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.
Add to the broth
High Heat 10 min
12. Taste and season
Taste and season with salt (about ⅛ to ¼). Add salt gradually.
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.
In a bowl, mix
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.