Authentic Korean Odeng (Fish Cake) Soup Recipe

Ingredients

10 pieces of Odeng (Korean fish cakes)
4 cups of water
1/2 of a large onion
2 cloves of garlic
2 green onions
1/3 cup of soy sauce
1/4 cup of Mirin (or rice wine)
2 tablespoons of sugar
1 tablespoon of Gochujang (Korean red pepper paste)
1 dried kelp piece (about 10 cm x 10 cm)

Steps and instructions

First, pour water into a medium-sized pot and add the dried kelp. Bring it to a boil over medium-high heat.
Once the water is boiling, reduce the heat to medium and let it simmer for about 10 minutes to infuse the kelp flavor into the broth.
While the broth is simmering, prepare your other ingredients. Slice the onion, mince the garlic, and chop the green onions.
Remove the kelp from the broth and add the sliced onion, minced garlic, soy sauce, Mirin, sugar, and Gochujang. Stir well until everything is combined.
Place the Odeng into the pot and let it simmer in the soup for about 20 minutes.
After 20 minutes, add the chopped green onions to the pot.
Continue to simmer for another 5 minutes to allow the green onions to soften and infuse their flavor into the soup. During this time, taste the soup and adjust the seasoning if necessary.
Once the soup is done, serve the Odeng hot in a bowl with some of the soup. Enjoy it as a warming appetizer or a main meal.

Tools for making

Pot - A medium-sized pot to boil and simmer the soup.
Knife - A sharp knife for slicing the onion and chopping the green onions.
Cutting board - A cutting board to provide a stable surface for chopping ingredients.
Measuring cup - A measuring cup to accurately measure the water, soy sauce, Mirin, and sugar.
Wooden spoon - A wooden spoon for stirring the soup and fish cakes.
Strainer - A strainer to remove the kelp from the soup.

Recipe variations

Use different types of fish cakes, such as squid or shrimp fish cakes, for a variation in flavors.
Add vegetables like carrots, cabbage, or mushrooms to the soup for added texture and flavor.
Try using vegetable broth or chicken broth instead of water for a richer broth.
Experiment with different seasonings like ginger, sesame oil, or chili flakes to customize the flavor profile.
Add a boiled egg or tofu to the soup for additional protein.
For a spicy kick, increase the amount of Gochujang or add some Korean chili powder.
Make it vegetarian-friendly by using vegetable-based fish cakes or substituting the fish cakes with tofu or seitan.
Instead of simmering the Odeng in the soup, grill or pan-fry them for a different texture.
Serve the Odeng and soup over noodles or rice for a heartier meal.
Garnish with sesame seeds, sliced chili peppers, or chopped cilantro for added freshness and visual appeal.

Recipe overview

Welcome to our delicious and warming Odeng recipe! This traditional Korean dish is made with fish cakes simmered in a savory soup infused with flavors from ingredients like soy sauce, onion, garlic, and a touch of spicy Gochujang (Korean red pepper paste). The end result is a comforting and satisfying dish that can be enjoyed as an appetizer or a main meal. The fish cakes become soft and flavorful as they absorb the delicious broth, while the green onions add a touch of freshness. With our step-by-step instructions, even those new to Korean cooking can easily make this dish at home. So let's get started and bring a taste of Korea to your kitchen!

Common questions

Can I use fresh fish instead of Odeng?
No, this recipe specifically calls for Odeng, which is a type of Korean fish cake. Using fresh fish will result in a different texture and taste.
Can I substitute Gochujang with another ingredient?
You can substitute Gochujang with Korean red pepper flakes (Gochugaru) mixed with a bit of soy sauce and sugar. However, it won't have the same depth of flavor as Gochujang.
Can I use a different type of broth instead of water and kelp?
You can use vegetable or chicken broth instead of water and kelp, but it will alter the traditional flavor of the Odeng soup.
Can I add vegetables or other ingredients to the soup?
Absolutely! Feel free to add vegetables like carrots, mushrooms, or cabbage to enhance the soup. You can also experiment with adding tofu or noodles for added variety.
Can I make the soup ahead of time?
Yes, you can make the soup ahead of time and reheat it when you're ready to serve. Just make sure to keep the Odeng separate from the soup until you're ready to eat so that they don't become too soft.

Serving dishes and utensils

Pot - A medium-sized pot to boil the water and simmer the soup.
Knife - A sharp knife to slice the onion and chop the green onions.
Cutting board - A sturdy cutting board to safely chop vegetables.
Measuring cups - Measuring cups to accurately measure the water, soy sauce, Mirin, and sugar.
Measuring spoons - Measuring spoons to measure the Gochujang and other ingredients.
Spatula - A spatula or wooden spoon to stir the soup and mix the ingredients.
Soup bowls - Bowls to serve the Odeng and soup.
Chopsticks - Chopsticks to eat the Odeng and enjoy the soup.
Ladle - A ladle to scoop and serve the soup.

Origin stories

Odeng, known as Eomuk in South Korea, is a beloved street food staple that is deeply woven into the fabric of Korean daily life. Its origins trace back to the Japanese colonial period, when Korean fisherman began to mimic Japanese "oden," a fishcake dish. The borrowed culinary practice was localized, transformed, and eventually emerged as the savory, comforting odeng soup that has come to symbolize warmth and nostalgia for many Koreans. Interestingly, while it's called 'Odeng' in Seoul, due to the influence of the Japanese language, the rest of Korea refers to it as 'Eomuk'. This discrepancy in nomenclature is a fascinating glimpse into the regional differences that exist within this small but diverse country. So, when you're savoring your bowl of Odeng, you're not just enjoying a sumptuous dish, you're also partaking in a rich, cultural history that's as hearty and layered as the soup itself.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.