Warm and Refreshing Fish Cake Soup (Odeng Tang)
Warm and Refreshing Fish Cake Soup (Odeng Tang)
An Easy Fish Cake Soup Recipe Perfect as a Side Dish with Soju!
Introducing a recipe for delicious fish cake soup, perfect for those busy days when you crave a warm bowl of soup, or to enjoy with a glass of soju on a rainy day. The combination of refreshing broth and chewy fish cakes will tantalize your taste buds. It’s simple yet delivers a deep flavor, making it an ideal accompaniment to soju.
Main Ingredients- 1/3 Korean radish (the secret to a refreshing broth!)
- 6 sheets of square fish cakes (you can also use other shapes according to preference)
- 3 Cheongyang chili peppers (add a spicy kick!)
- About a handful of green onions (for aromatic flavor)
- 1 broth pack (containing anchovies, kelp, etc.)
Seasoning- 3 Tbsp soy sauce for soup (for a deep umami flavor)
- 1/5 Tbsp salt (to adjust taste if needed)
- 1.5 L water (about 6 cups)
- 3 Tbsp soy sauce for soup (for a deep umami flavor)
- 1/5 Tbsp salt (to adjust taste if needed)
- 1.5 L water (about 6 cups)
Cooking Instructions
Step 1
First, let’s make the broth, which is key to the flavor of the fish cake soup. Pour 1.5 L of water into a pot, and add the broth pack. Simmer gently over medium heat for about 30 minutes to extract a rich broth. When you have a deep and refreshing broth, you won’t need much additional seasoning. While the broth is simmering, you can prepare the other ingredients to save time.
Step 2
While the broth is simmering, let’s chop the vegetables. Slice the Korean radish into thin, rectangular pieces about 0.5 cm thick. If they are too thin, they might break apart during cooking, so aim for a moderate thickness. Cut the fish cakes into bite-sized pieces (approximately 5×5 cm). You can also cut them into triangles for easier eating, especially for children.
Step 3
Slice the Cheongyang chili peppers diagonally. If you like it spicy, leave the seeds in. If you prefer less heat, remove the seeds. Chop the green onions into large pieces. They will be added at the end for a fresh aroma.
Step 4
Add the sliced radish and fish cakes to the well-extracted broth and bring to a boil. Cook for about 5-7 minutes, or until the radish becomes translucent and tender. Adding the fish cakes at this stage allows their savory flavor to infuse into the broth, making it even more delicious.
Step 5
Once the radish and fish cakes are somewhat cooked, add the sliced Cheongyang chili peppers and green onions, and simmer for another short while. The aroma of the green onions and the slight spiciness of the chili peppers will combine to create a richer broth flavor. It’s better to simmer gently over medium heat rather than boiling vigorously on high heat.
Step 6
Now it’s time to season. Add 3 Tbsp of soy sauce for soup first and taste. If you’ve made a concentrated broth, you might not need much additional seasoning to achieve a delicious flavor. Adjust with about 1/5 Tbsp of salt if needed. Don’t make it too salty; adjust the seasoning based on the broth’s taste.
Step 7
You can also substitute the radish in fish cake soup with other vegetables you have on hand, such as onions, mushrooms, or bean sprouts. This soup is perfect for chilly days, rainy afternoons, or when you want a simple, comforting soup after dinner, or even with a light drink. Enjoy a wonderful time with your loved ones over this warm and refreshing fish cake soup!
