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    Home » Appetizer/Snack

    Eomuk Guk (Fish Cake Soup)

    Published 01/28/2018. Updated 08/07/2019

    Jump to Recipe

    DSC 2773 1 e1517244344968 - Eomuk Guk (Fish Cake Soup)

    When it’s cold outside, skewered eomuk (어묵) simmered in a light savory broth is hugely popular at street food carts and stalls in Korea. Eomuk (aka odeng, 오뎅) is processed fish cake made with pureed fish and other ingredients. It’s a common ingredient used in various Korean dishes such as gimbap and eomuk bokkeum. The street version of eomuk guk (soup) is conveniently served on long skewers with the hot broth served separately in a cup. At home, eomuk guk can be prepared without skewers as an easy everyday soup!

    This dish originates from the iconic Japanese dish called “oden” which is a stew made with fish cakes and many other delicacies. The Korean version is much simpler, made mostly with fish cakes and radish. Oddly enough, Koreans call fish cakes “odeng” not the dish itself.

    DSC 2743 e1517199141964 - Eomuk Guk (Fish Cake Soup)

    As mentioned in my eomuk bokkeum, Busan, a southern coastal city, is most famous for delicious eomuk. Outside Korea, you can find fish cakes made in Busan in the frozen section of Korean markets. Eomuk comes in many shapes and sizes. You can use any type for this recipe. I like to use a combination of different types for varying shapes and textures. Simply cut them into bite sizes if necessary.

    A simple anchovy broth is all you need for this soup. You can of course use more complex broth if you like. See my How to Make Anchovy Stock for options. But, let me tell you my secret ingredient — a dried or fresh hot chili pepper when making the broth. It’ll make the broth taste really good, giving a subtle spicy kick to the broth while reducing that oily taste of the fish cakes.

    DSC 2730 e1517199190852 - Eomuk Guk (Fish Cake Soup)

    DSC 2743 150x150 1 - Eomuk Guk (Fish Cake Soup)

    Eomuk Guk (Fish Cake Soup)

    4.64 from 11 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 12 ounces eomuk fish cake
    • 8 ounces Korean radish mu
    • 1 teaspoon minced garlic
    • 1/2 tablespoon soy sauce
    • 1/2 tablespoon soup soy sauce
    • 1 scallion roughly chopped
    • salt and pepper to taste
    • 8 cups anchovy broth made with 1 optional dried or red chili pepper - See anchovy broth for the recipe.

    Instructions

    • Make 8 cups of anchovy broth with the optional chili pepper.
    • Cut the fish cakes into bite size pieces.
      DSC 2667 e1517200539437 - Eomuk Guk (Fish Cake Soup)
    • Cut the radish into about 1 to 1-1/2 inch-thin squares.
      DSC 2661 e1517200600898 - Eomuk Guk (Fish Cake Soup)
    • Quickly blanch the fish cakes in boiling water to remove excess oil, and then drain.
      DSC 2671 e1517200624408 - Eomuk Guk (Fish Cake Soup)
    • Add the radish slices to the broth, and boil until translucent and soft, about 5 minutes. Add the garlic, and season with the soy sauce.
      DSC 2685 e1517200564182 - Eomuk Guk (Fish Cake Soup)
    • Drop the fish cake in, and boil for a few more minutes. Add salt and pepper to taste. Drop the scallion in before turning off the heat.
      DSC 2699 e1517200737105 - Eomuk Guk (Fish Cake Soup)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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