Korean fish cake soup, known as Eomukguk or Odeng-guk, is a popular Korean soup made with fish cake slices and various other ingredients. It is a comforting and flavorful dish often enjoyed as a street food snack or as a meal.
The main ingredient, fish cake (eomuk or odeng), is a processed seafood product made from fish paste. The fish paste is seasoned, shaped into a cake or tube, and then steamed or boiled. It has a chewy and slightly sweet taste.
To make Korean fish cake soup, also known as Eomukguk, you will need the following ingredients:
Ingredients:
- 4-5 fish cake sheets (Eomuk)
- 4 cups of water or broth
- 1/2 onion, thinly sliced
- 1 green onion, chopped
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional garnish: chopped green onions or sesame seeds
Here’s a step-by-step guide to making fish cake soup:
- Cut the fish cake sheets into thin strips or bite-sized pieces.
- In a pot, add water or broth and bring it to a boil over medium heat.
- Once the liquid is boiling, add the sliced onions and cook for a few minutes until they start to soften.
- Add the fish cake strips to the pot and cook for another few minutes until they are heated through.
- Season the soup with soy sauce, sesame oil, salt, and pepper. Adjust the seasoning to your taste.
- Add the chopped green onions and cook for an additional minute.
- Serve the fish cake soup hot in bowls. Garnish with additional chopped green onions or sesame seeds if desired.
Fish cake soup is often enjoyed as a light and comforting meal or as a side dish in Korean cuisine. It pairs well with rice or can be enjoyed on its own.
Feel free to customize the soup by adding other ingredients such as vegetables, tofu, or noodles. You can also use a homemade broth or add dried anchovies or kelp for additional flavor.