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 🙂
- 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
- 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!
- Combine garlic, scallions, peppers, soy sauce, sesame oil, gochugaru, sugar, sesame seeds. Stir together to mix well.
Pin & save this recipe for later!