Eomuk Guk (Korean Fish Cake Soup)
Skewered Korean fish cakes simmered in a light anchovy, kelp and radish broth. The warming street-stall soup sold next to tteokbokki, ready in 35 minutes.
Ingredients
Pantry bits
- 15 large dried anchovies (for stock), heads and guts removed
- 1 piece dried kelp (dashima), about 10cm square
- 250g Korean radish (mu) or daikon, sliced 5mm thick
- 1 onion, quartered
- 4 garlic cloves, crushed
- 400g Korean fish cake sheets (eomuk)
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 1 green chilli, sliced
- 1 red chilli, sliced
- 2 spring onions, sliced
- Freshly ground black pepper
- Soy sauce mixed with a little vinegar and gochugaru, for dipping (optional)
Instructions
- Toast the anchovies in a dry pot over medium heat for 1 minute until fragrant. Add 1.8 litres of water, the kelp, radish, onion and garlic.
- Bring to the boil, then lift out the kelp after 5 minutes. Simmer the rest for another 12-15 minutes, until the radish is tender.
- Meanwhile, cut the fish cake sheets in half lengthways and thread them onto bamboo skewers in a zigzag, or cut them into bite-size pieces.
- Scoop out the anchovies and onion and discard them, leaving the radish in the pot.
- Season the broth with the soy sauce and fish sauce. Taste and add a little salt if needed.
- Add the fish cakes and simmer for 4-5 minutes, until they puff up slightly and soften.
- Add the chillies and spring onion, grind over some black pepper and serve in bowls, with the dipping sauce on the side.
About this dish
Eomuk guk (어묵국), also called odeng guk, is the steaming broth that bubbles away at every Korean street stall, with skewers of fish cake folded into it. You pick a skewer, dunk it in soy sauce, and sip the broth from a paper cup, usually alongside a plate of tteokbokki.
The broth is a simple anchovy and kelp stock with sweet radish, seasoned with soy sauce and a touch of fish sauce. It is light, clean and very comforting. At home it makes a quick lunch or a soup to serve with kimbap and some kkakdugi.
Tips for the best result
- Take the kelp out after 5 minutes. Boiled too long it turns the stock slimy and bitter.
- Pour boiling water over the fish cakes before using them to rinse off the frying oil. The broth stays clearer.
- Don't over-boil the fish cakes. A few minutes is enough, or they turn soft and lose their bounce.
Substitutions
- Stock: use 1.8 litres of instant dashi or anchovy stock powder dissolved in water.
- Fish cakes: Japanese fish cakes or fish balls work too. Find Korean eomuk in the freezer at Asian grocers.
- Spicy version: stir 1 tsp gochugaru into the broth with the chillies.
Storage
The broth keeps for 3 days in the fridge. Store the fish cakes separately if you can, and add them back when you reheat.
Eomuk guk FAQs
What is the difference between eomuk and odeng?
They mean the same thing. Odeng comes from the Japanese word oden, and eomuk is the Korean word for fish cake.
Are Korean fish cakes already cooked?
Yes. They are fried before packing, so they only need warming through in the broth.
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