Odeng/Eomuk Guk
Ingredients
- 12 oz fish cakes assorted
- 1-2 scallions chopped
- 1 tbsp sliced long green peppers optional
Broth
- 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
Instructions
- 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 been reduced by half, remove everything except for the radish and kelp (optional). Season the broth with salt and chicken bouillon or MSG.
- 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.