Heartwarming Fish Cake Soup (Odeng Tang) for a Rainy Day
A Delicious and Refreshing Fish Cake Soup (Odeng Tang) Recipe – Perfect for Gloomy Weather
On a day when the rain pours down, nothing beats a warm bowl of fish cake soup (Odeng Tang). This recipe brings comfort and warmth, featuring a rich broth and tender, flavorful fish cakes. It’s a delightful meal to share with your loved ones.
Broth Ingredients
- 1 piece of Korean radish (about 100g)
- 1 piece of dried kelp (approx. 5x5cm)
- 1 dried anchovy (with head and guts removed)
- 10 dried anchovies for broth
Main Ingredients
- 400g assorted fish cakes (odeng)
- 1 stalk of green onion
- 1 Korean green chili pepper (cheongyang pepper)
- 4 hard-boiled eggs
- 400g assorted fish cakes (odeng)
- 1 stalk of green onion
- 1 Korean green chili pepper (cheongyang pepper)
- 4 hard-boiled eggs
Cooking Instructions
Step 1
First, let’s prepare a clean and flavorful broth. In a pot, combine 1.5 liters of water with the Korean radish, dried kelp, green onion root, and 10 dried anchovies. Feel free to use any of these ingredients you have on hand. (Tip: Remove the kelp right after the water starts boiling to prevent a bitter taste. Adding radish to the broth during simmering will enhance its refreshing flavor.)
Step 2
Cut the assorted fish cakes into bite-sized pieces. You can thread them onto skewers or simply add them as is. (Tip: Different types of fish cakes offer varying levels of savory flavor, so choosing your favorite kind will make the soup even more delicious.)
Step 3
Once the broth is boiling, remove and discard the solids (kelp, anchovies, green onion root) to achieve a clear soup. Now, add the cut fish cakes. Start by simmering them over high heat for about 5 minutes. You’ll notice the fish cakes puff up and absorb the broth’s flavor, becoming delightfully chewy.
Step 4
Slice the green onion and Korean green chili pepper diagonally. This shape helps them absorb flavors better and adds an appealing look to the soup.
Step 5
Once the broth returns to a boil, reduce the heat to medium and simmer for another 5 minutes. Then, add the minced garlic, sliced green onion, and chili pepper. If you enjoy a spicier kick, you can add more chili peppers or a pinch of coarse chili flakes.
Step 6
The soup is nearly ready as it thickens slightly and the fish cakes are fully cooked. Let it simmer for about 5 more minutes for all the flavors to meld together. Finally, season the soup with soy sauce for seasoned dishes, salt (or Korean soup soy sauce), and fish sauce. It’s best to start with less seasoning and adjust to your personal taste. (Tip: When adding salt or Korean soup soy sauce, gradually add it while tasting to achieve the perfect balance.)
Step 7
Your warm and refreshing fish cake soup is complete! The combination of chewy fish cakes and the invigorating broth makes it the perfect dish to warm you up on a rainy or chilly day. Serve it with the hard-boiled eggs for a hearty and satisfying meal.
