Warm and Refreshing Speedy Fish Cake Soup (Odengtang)
Warm and Refreshing Speedy Fish Cake Soup (Odengtang)
Perfect for a Quick Meal! Enjoy a Satisfying Dish with this Super Fast and Simple Odengtang!
Looking for a simple breakfast? I’m making Odengtang (Korean fish cake soup)! You might think it’s complicated, but this dish can be made incredibly quickly! It’s perfect for a light yet filling meal, offering a comforting warmth and a clean, delicious broth.
Main Ingredients- Fish cakes (various types, as desired)
- 2 sheets of dried kelp (kombu, approx. 10cm x 10cm)
- 2 Korean green chili peppers (add more if you like it spicy)
Seasoning & Broth- 3 Tbsp soy sauce (use light-colored soy sauce for a clear broth)
- 1 Tbsp minced garlic
- 5 cups water (approx. 1 liter)
- 3 Tbsp soy sauce (use light-colored soy sauce for a clear broth)
- 1 Tbsp minced garlic
- 5 cups water (approx. 1 liter)
Cooking Instructions
Step 1
In a pot, combine 5 cups of water and 2 sheets of dried kelp. Bring to a boil over medium heat. Once the water starts boiling, remove and discard the kelp. (Be careful not to boil the kelp for too long, as it can make the broth bitter.)
Step 2
When the broth is at a rolling boil, add the fish cakes cut into bite-sized pieces, the 2 Korean green chili peppers (seeds removed and thinly sliced), 3 Tbsp soy sauce, and 1 Tbsp minced garlic.
Step 3
Continue to simmer for about 10 minutes after adding the ingredients. The soup is ready when the fish cakes are tender and the flavors have melded nicely in the broth. Taste and add a little more soy sauce if needed.
