Cooking Lucid
Odeng Soup
A light, savory fish cake skewer soup in anchovy-kelp broth — a beloved Korean street food and pojangmacha classic. Warm, mild, and deeply comforting.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the broth
- 6 cups water
- 8 dried anchovies (heads removed)
- 1 piece dried kelp (4x4 inches)
- 2 green onions (white parts)
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
Step 2 — Cook the odeng
- 12–16 fish cakes (eomuk, on skewers or sliced)
- 1 sheet fish cake (sliced, optional)
- 2 green onions (sliced, green parts)
- Mustard and soy dipping sauce (optional)
Instructions
- 1
Make the broth
Simmer water, anchovies, kelp, and green onion whites 10 minutes. Strain. Return broth to pot and season with soy sauce, salt, and sugar.
- 2
Cook the fish cakes
Bring broth to a gentle simmer. Add fish cakes and cook 8–10 minutes until heated through and plump.
- 3
Serve
Ladle soup with fish cakes into bowls. Garnish with green onions. Serve with mustard-soy dipping sauce on the side.
Nutrition per serving: 120 cal · 12g protein · 10g carbs · 4g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
