Fish Cake Soup 어묵탕 (Oden Tang)
Skewered fish cakes in different shapes, simmered in a light savory broth is hugely popular, especially during cold seasons, you will see a crowd hovered around street food carts in Korea. Eomuk (aka odeng, 오뎅) is a processed fish cake made with pureed fish and other ingredients. The street version of fish cake soup is conveniently served on long skewers with the hot broth separated in a cup. The same warming comfort of fish cake soup can be prepared at home without the skewers and enjoyed as an everyday soup.
Ingredients
- 12 ounces eomuk fish cake
- 2 one inch thick slices of Korean radish
- 1 teaspoon minced garlic
- 1 scallion roughly chopped
- 1 teabag of Jin Dashi Pack
- 1-2 tablespoons Jin Tuna Seasoning Sauce
- 2 tablespoons Jookjangyeon Premium Soy Sauce (Ganjang)
- ½ teaspoon of wasabi
For Dipping Sauce
Add a ½ teaspoon of wasabi in dipping sauce dish, then pouring about 2 tablespoons of Jookjangyeon Premium Soy Sauce (Ganjang). You can mix the ingredients when you start eating.
Let’s Cook
- Peel Korean radish, then slice two one inch thick slices. Then cut into quarter size pieces.
- Roughly chop one scallion, about two inches long.
- Place water in pot, then Jin Dashi Pack teabag in the water for 5 minutes.
- Add chopped radishes, then heat up the pot to boil. Lower the heat but still let it boil for 10-15 minutes.
- Remove teabag, add fish cakes then boil for a few minutes.
- Add one to two tablespoons of Jin Tuna Seasoning Sauce, to taste.
- Drop the scallion in before turning off the heat.
- Serve with the Jookjangyeon Premium Soy Sauce (Ganjang) and wasabi mixture on the side.