Odeng Recipe: Tips for Making Korean Fish Cake Soup

Odeng are Korean fish cakes, and the name of a brothy soup served with those fish cakes. The name “odeng” comes from the Japanese word “oden,” a fish-cake nabemono, or hot pot. Korean rice cakes also go by the name “eomuk,” and you’ll find odeng soup called eomuk guk (“guk” means “boiling water” or “soup”).

Soup may be a popular way to serve odeng, but it’s not the only way; odeng bokkeum (stir-fried fish cakes) is a common type of banchan (Korean side dishes).

In Seoul, Korea, odeng soup is a beloved late-night street food dish. It starts with a simple broth, topped with skewered fish cakes and optional add-ons like kimchi and tteokbokki (rice cakes).

With a few ingredients from your local Korean grocery store, you can easily recreate odeng soup at home. Here’s how to make a comforting odeng guk:

1. 1. Buy ingredients from your local Korean grocer. You’ll need a few staple ingredients to make this soup: Dried anchovy, dried kelp (kombu), Korean radish (also called mu), and fish cakes. Korean fish cakes contain minced white fish, flour, and seasonings pressed or shaped into a patty and fried. They come in various shapes and sizes; the flat, skewered kind is typical for odeng guk.
2. 2. Cook the broth briefly. Unlike bone broths which cook for many hours, this dashi-style broth cooks for just 30 minutes or less to preserve the delicate flavor. Overcooking can cause the kelp and anchovy to become quite pungent. Learn more about dashi.
3. 3. Season with soy sauce. For authentic Korean flavor, season the broth to taste with a light soy sauce called soup soy sauce, which is less concentrated than regular soy sauce and a common ingredient in Korean cooking. Along with the anchovy and kelp, soy sauce adds salinity and an umami flavor to the finished product.