Warm Up with Homemade Fish Cake Soup

Warm Up with Homemade Fish Cake Soup: Your Cozy Korean Comfort Food!

As the weather turns cooler, a warm, comforting bowl of soup is pure delight. For an easy yet incredibly satisfying Korean comfort food, look no further than Korean Fish Cake Soup, known as Eomuk-guk (어묵국) or Odeng-guk (오뎅국).

This hearty soup is a staple in Korean households and street food stalls, often enjoyed on chilly days or as a perfect companion to a glass of soju. Its charm lies in its simplicity, affordable ingredients, and the deep, savory flavor of its broth. Ready to whisk up some warmth? Let’s dive into making authentic fish cake soup at home!

What Are Korean Fish Cakes (Eomuk/Odeng)?

Korean fish cakes are the star of our soup! Made from ground white fish, flour, starch, and vegetables like onion and carrot, they boast a wonderfully bouncy, chewy texture. You’ll often find them shaped into thin sheets, cylinders, or strips. While you can make them from scratch, store-bought fish cakes are super convenient and widely available. Just a quick rinse under hot water helps remove any excess oil from their preparation, making them ready for your delicious soup!

The Heart of the Soup: A Rich & Flavorful Broth

The secret to an truly amazing fish cake soup isn’t just the fish cakes; it’s the deeply flavored broth they swim in! Building a rich broth takes a little patience, but it’s absolutely worth it for that authentic, savory taste.

We start with a traditional anchovy-kelp base. Dried anchovies and kelp are simmered in water, allowing their umami-rich essence to infuse into the liquid. After about 10 minutes, we remove the kelp and add thinly sliced radish. The radish not only adds a subtle sweetness and depth to the broth but also becomes deliciously tender, ready to be enjoyed in your soup. Another 10 minutes of simmering ensures all those wonderful flavors are extracted.

For a beautifully clear broth, strain it through a fine-mesh sieve or cheesecloth. This removes small particles, leaving a pure, flavorful foundation.

Bringing It All Together: Assembling Your Delicious Eomuk-guk

Once your exquisite broth is ready, it’s time to bring everything to life! We’ll re-boil the strained broth and enhance its flavor further with seasonings like soy sauce, a touch of rice wine, and minced garlic. These ingredients add layers of savory goodness and a hint of aromatic complexity.

Next, carefully add your prepared fish cakes to the seasoned broth. Let them simmer for about 3-5 minutes. During this time, the fish cakes will soften, plump, and soak in all the incredible broth flavors, becoming tender and delicious. Just before serving, a sprinkle of fresh green onions and a few cracks of black pepper add a final touch of freshness and aroma.

Pro Tips for the Best Fish Cake Soup

• Don’t Skimp on Broth Ingredients: Dried anchovies and kelp are fundamental. For an even richer broth, consider adding a few dried shrimp or a piece of dried shiitake mushroom.
• Simmer Slowly: Give your broth ingredients at least 20 minutes of gentle simmering to extract maximum flavor. Good things come to those who wait!
• Blanch Your Fish Cakes: A quick dip in hot water before adding them to the soup helps remove excess oil, resulting in a cleaner-tasting soup.
• Season Thoughtfully: Rice wine and minced garlic aren’t just for flavor; they boost the overall umami. Taste and adjust your soy sauce and salt levels. Remember, the fish cakes will also release some flavor!
• Let Them Soak: Allow the fish cakes to simmer in the broth for a few minutes. This isn’t just to heat them through; it’s crucial for them to absorb that amazing broth flavor.
• Fresh Garnishes Make a Difference: Chopped green onions and black pepper added right before serving brighten up the entire dish.

Make It Your Own: Fun Customization Ideas!

One of the best things about Eomuk-guk is how versatile it is! Feel free to get creative and tailor it to your preferences:

• Add More Veggies: Sliced mushrooms, zucchini, or even Napa cabbage can add extra nutrients and texture.
• Boost the Protein: Toss in some tofu cubes or different types of fish cakes (like crab or shrimp flavored).
• Spice It Up: For a fiery kick, add a spoonful of kimchi, a dash of gochugaru (Korean chili flakes), or even a few slices of fresh chili.
• Make It a Meal: Transform your soup into a heartier dish by adding Korean rice cakes (tteok), ramen noodles, or even a fried egg on top.
• Aromatic Touches: A drizzle of sesame oil or a sprinkle of toasted sesame seeds can add a lovely nutty aroma.

Enjoying Your Eomuk-guk: Hot & Fresh!

This soup is best enjoyed piping hot and fresh, right off the stove. The aromas and textures are at their peak when served immediately. Pair it with a steaming bowl of white rice and your favorite Korean side dishes (banchan) for a complete, comforting meal. It also goes wonderfully with a cold glass of Korean beer or, as is traditional, a shot of soju!

For a fun, interactive experience, especially when entertaining, serve your fish cake soup in a Korean hot pot at the center of the table. Guests can cook extra fish cakes, veggies, or noodles directly in the bubbling broth, making for a memorable and delicious communal meal.

Gather Your Ingredients

Here’s what you’ll need to make a delicious batch of Korean Fish Cake Soup (serves 2-3):

• 200g (7 ounces) Korean fish cakes (about 4 rectangular sheets), rinsed and sliced
• 30g (1 ounce) green onion, thinly sliced, for garnish
• 1 Tbsp soy sauce
• 1 Tbsp rice wine (or mirin)
• 1 tsp minced garlic
• A few cracks of ground black pepper
• Fine sea salt to taste (optional; add if needed)

For the Broth:

• 6 cups water
• 10g (0.4 ounces) dried kelp (dashima)
• 30g (1 ounce) dried anchovies (large, for broth), heads and black innards removed
• 100g (3.5 ounces) white radish (Korean radish or daikon), thinly sliced

*Conversions: 1 Tbsp = 15ml, 1 Cup = 250ml

Your Simple How-To Guide: Let’s Cook!

1. Prepare the Broth Base: In a medium to large pot, combine 6 cups of water with the dried kelp and dried anchovies. Bring to a boil over medium heat and cook uncovered for 10 minutes. (Tip: Using a large tea infuser for the kelp and anchovies makes removal super easy!)
2. Add the Radish: Carefully remove and discard the kelp from the pot. Add the thinly sliced white radish to the broth and continue to boil for another 10 minutes.
3. Strain the Broth: Take out the anchovies and radish (set the radish aside). Pour the broth through a fine-mesh sieve lined with cheesecloth (if you have it) into a clean pot or bowl. This step removes small particles for a clearer soup. If you don’t mind the bits, simply remove the anchovies and kelp.
4. Prepare Fish Cakes: While the broth is simmering (you can do this concurrently), run hot water over your fish cake sheets to remove excess oil. Slice them into small rectangles or long strips. For a fancy touch, thread the strips onto wooden skewers.
5. Season & Simmer: Return the strained broth and the cooked radish to the pot. Bring it to a boil, then add the soy sauce, rice wine, and minced garlic. Stir briefly and cook for another minute or two. Reduce the heat to medium, then add your prepared fish cakes. Simmer for 3 to 5 minutes, or until the fish cakes are soft, plump, and have soaked up the delicious broth flavor. Taste and add a pinch of salt if needed.
6. Garnish & Serve: Just before serving, sprinkle in the sliced green onions and a few cracks of ground black pepper. Serve your Eomuk-guk immediately and piping hot with steamed rice and your favorite Korean side dishes.

Quick Note: If you only have dried kelp or dried anchovies but not both, you can still make a delicious broth. You might need to adjust the seasoning with a bit more salt at the end.