Odeng guk is a brothy dish served with skewered fish cakes. If you have a few Korean ingredients on hand, making this comforting soup is as easy as preparing a dashi-style broth and warming up the premade fish cakes.


Odeng Recipe: Tips for Making Korean Fish Cake Soup

Odeng are Korean fish cakes, and the name of a brothy soup served with those fish cakes. The name “odeng” comes from the Japanese word “[oden](https://www.masterclass.com/articles/oden-recipe),” a fish-cake [nabemono](https://www.masterclass.com/articles/nabemono-guide), or hot pot. Korean rice cakes also go by the name “eomuk,” and you’ll find odeng soup called eomuk guk (“guk” means “boiling water” or “soup”). 

Soup may be a popular way to serve odeng, but it’s not the only way; odeng bokkeum (stir-fried fish cakes) is a common type of [banchan](https://www.masterclass.com/articles/banchan-dishes-guide) (Korean side dishes).

In Seoul, Korea, odeng soup is a beloved late-night street food dish. It starts with a simple broth, topped with skewered fish cakes and optional add-ons like kimchi and [tteokbokki](https://www.masterclass.com/articles/tteokbokki-recipe) (rice cakes).

With a few ingredients from your local Korean grocery store, you can easily recreate odeng soup at home. Here’s how to make a comforting odeng guk: 

1. __Buy ingredients from your local Korean grocer__. You’ll need a few staple ingredients to make this soup: Dried anchovy, dried kelp ([kombu](https://www.masterclass.com/articles/kombu-guide)), Korean radish (also called mu), and fish cakes. Korean fish cakes contain minced white fish, flour, and seasonings pressed or shaped into a patty and fried. They come in various shapes and sizes; the flat, skewered kind is typical for odeng guk. 
2. __Cook the broth briefly__. Unlike bone broths which cook for many hours, this dashi-style broth cooks for just 30 minutes or less to preserve the delicate flavor. Overcooking can cause the kelp and anchovy to become quite pungent. Learn more about [dashi](https://www.masterclass.com/articles/dashi-explained).
3. __Season with soy sauce__. For authentic Korean flavor, season the broth to taste with a light soy sauce called soup soy sauce, which is less concentrated than regular soy sauce and a common ingredient in Korean cooking. Along with the anchovy and kelp, soy sauce adds salinity and an [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking) flavor to the finished product.
Odeng guk is a brothy dish served with skewered fish cakes. If you have a few Korean ingredients on hand, making this comforting soup is as easy as preparing a dashi-style broth and warming up the premade fish cakes.


Odeng are Korean fish cakes, and the name of a brothy soup served with those fish cakes. The name “odeng” comes from the Japanese word “<a href='https://www.masterclass.com/articles/oden-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/oden-recipe","linkCopy":"oden","category":null}'>oden</a>,” a fish-cake <a href='https://www.masterclass.com/articles/nabemono-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/nabemono-guide","linkCopy":"nabemono","category":null}'>nabemono</a>, or hot pot. Korean rice cakes also go by the name “eomuk,” and you’ll find odeng soup called eomuk guk (“guk” means “boiling water” or “soup”). Soup may be a popular way to serve odeng, but it’s not the only way; odeng bokkeum (stir-fried fish cakes) is a common type of <a href='https://www.masterclass.com/articles/banchan-dishes-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/banchan-dishes-guide","linkCopy":"banchan","category":null}'>banchan</a> (Korean side dishes).In Seoul, Korea, odeng soup is a beloved late-night street food dish. It starts with a simple broth, topped with skewered fish cakes and optional add-ons like kimchi and <a href='https://www.masterclass.com/articles/tteokbokki-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tteokbokki-recipe","linkCopy":"tteokbokki","category":null}'>tteokbokki</a> (rice cakes).

What Are Odeng?

With a few ingredients from your local Korean grocery store, you can easily recreate odeng soup at home. Here’s how to make a comforting odeng guk: <ol class="mc-m-4"><li class="mc-my-4"> 1. Buy ingredients from your local Korean grocer. You’ll need a few staple ingredients to make this soup: Dried anchovy, dried kelp (<a href='https://www.masterclass.com/articles/kombu-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kombu-guide","linkCopy":"kombu","category":null}'>kombu</a>), Korean radish (also called mu), and fish cakes. Korean fish cakes contain minced white fish, flour, and seasonings pressed or shaped into a patty and fried. They come in various shapes and sizes; the flat, skewered kind is typical for odeng guk. </li><li class="mc-my-4"> 2. Cook the broth briefly. Unlike bone broths which cook for many hours, this dashi-style broth cooks for just 30 minutes or less to preserve the delicate flavor. Overcooking can cause the kelp and anchovy to become quite pungent. Learn more about <a href='https://www.masterclass.com/articles/dashi-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dashi-explained","linkCopy":"dashi","category":null}'>dashi</a>. </li><li class="mc-my-4"> 3. Season with soy sauce. For authentic Korean flavor, season the broth to taste with a light soy sauce called soup soy sauce, which is less concentrated than regular soy sauce and a common ingredient in Korean cooking. Along with the anchovy and kelp, soy sauce adds salinity and an <a href='https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking","linkCopy":"umami","category":null}'>umami</a> flavor to the finished product. </li></ol>

3 Tips for Making Korean Fish Cake Soup

Korean-Style Odeng Soup Recipe

Odeng guk is a brothy dish served with skewered fish cakes. If you have a few Korean ingredients on hand, making this comforting soup is as easy as preparing a dashi-style broth and warming up the premade fish cakes.