Korean Fish Cake Soup

Odeng or eomuk guk is a classic Korean street food! They’re fish cakes that are served skewered with a super delicious comforting broth. You’ll find these everywhere in Korea at street food stalls or pojang macha’s. They’re usually eaten with tteokbokki or fried dumplings along with a few glasses of soju.

The broth is to die for – it’s light, refreshing and so comforting. It’s definitely my favorite part! Luckily you don’t need to travel to Korea to try this because this recipe is very easy to make 🙂

Odeng/Eomuk Guk

Servings 2 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 30 mins


  • 12 oz fish cakes assorted
  • 1-2 scallions chopped
  • 1 tbsp sliced long green peppers optional


  • 6 cups water
  • 12 dried anchovies innards removed
  • 2 oz dried kelp
  • 1/4 medium onion
  • 3 oz cabbage
  • 3 oz Korean radish sliced into chunks
  • 1 tsp salt adjust to taste
  • 1/2 tsp chicken bouillon or msg, optional

Dipping Sauce

  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp gochugaru Korean red pepper flakes
  • 1 tsp garlic minced
  • 1 tsp scallion chopped
  • 1 tsp long green pepper chopped
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds


  • Start by preparing the broth. Combine dried anchovies, dried kelp, onion, cabbage, Korean radish and water. Bring to boil over medium heat and cook for 20-30 minutes.
  • Once the broth has reduced by half, remove everything except for the radish and kelp (optional).
  • Season the broth with salt and chicken bouillon or msg (optional).
  • Add the fish cakes and cook for 5-6 minutes. Garnish with scallions and peppers (optional).
  • Serve and enjoy with dipping sauce!

Dipping Sauce

  • Combine garlic, scallions, peppers, soy sauce, sesame oil, gochugaru, sugar, sesame seeds. Stir together to mix well.
Course: Appetizer, Dinner, Lunch, Side Dish, Snack, Soup
Cuisine: Korean

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Jecca Chantilly © Copyright 2022. All rights reserved.