Korean Fish Cake Soup (O-deng guk) is a perfect soup to make on a rainy day. You will normally find O-deng (fish cake) at a food vendor or at the local street food markets. At the bunsik (Korean fast food) vendors, they will sell spicy rice cakes (tteokbokki), blood sausages (sundae), fried seafood/veggies and of course O-deng.
Even though I’m not a huge fan of O-deng, which is basically fish cakes on a stick, I do love the soup that comes with it. If you ever stop by a food stall in Korea, make sure to try it as it’s only about a dollar – and make sure to have the soup as well!
What can I add inside?
If you’ve got the broth seasoning down, you can add pretty much anything you’d like into it! The Korean food stalls won’t have anything else except fishcake on a stick, but if you make it at home, I’ve seen people whipping this dish up with rice cakes stuffed with cheese, cabbage, mushroom, radish…you name it! Anything that won’t disrupt the broth will be good to go.
The broth itself isn’t crazily overpowered with seasoning, so we usually like to serve it with a little bit of soy sauce, which you can dip your fishcakes into before taking a bite.
This recipe serves for 2, but it’s super easy to make for bigger portions! So it’s perfect to make if you are hosting a dinner party as well.
Korean Fish Cake Soup (O-deng guk)
Description
Try this delicious & warm Korean Fish Cake soup for the upcoming colder season!
Ingredients
Dipping Sauce
Instructions
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Wash and slice radish, onion and green onions.
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Then, slice your fish cake sheets into squares. To make it fun, skewer the fish cake sheets with a stick or even a wooden chopstick.
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In a pot, add water, sliced veggies, minced garlic, soy sauce, a pinch of salt, and let it come to a boil.
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Once it's boiling, add your fish cake slices and skewers. Let it cook for another 3 minutes.
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Serve with dipping sauce!
