Eomuk-guk | 어묵 국 | Korean Fish Cake Soup

Lately, it's raining almost everyday around evening time. The weather is so cooling after rain and suddenly I miss "eomuk-guk" that selling by the street vendors in Busan during winter. Eomuk-guk or Odeng tang, is a dish where fishcakes are served in a bowl of broth with a touch of chili, chopped green onions and soya sauce as seasoning. 

Busan citizen call eomuk 어묵 as odeng, where the word "O-deng" is derived from Japanese word for fish cake. This is because Odeng was first bought into Busan during Japanese occupation of Korea (1910-1945) due to Busan's location is close to Japan. 

This picture is taken at BIFF, Busan. We were standing in front of a steaming cart, having tteokbokki, eomuk skewers and drink the free-flow odeng guk with the red plastic scoop, trying to get warms with hot food in the cold winter.

I decided to make some for our supper tonight. Google some recipes online and happy to find out that eomuk-guk is pretty easy to make. It needs only 30 minutes to cook everything. So I hurried to groceries store to get a pack of local assorted fish balls & seafood tofu, with the leftover oemuk (Korean fish cake) I have in the freezer, I managed to make delicious oemuk-guk to surprise my husband. 

Ingredients (2 servings):

Assorted fish balls & seafood tofu
Busan Oemuk (Korean Fish Cake)
Wooden skewers

To make Broth:
6 cups of water
1 sheet dried kelp (2x2 inches)
5-6 Large dried anchovies
1 cup diced radish (half moon shaped)
½ onion (halve half)
2-3 stalks of green onion (halve half)
1-2 tablespoon soya sauce
a pinch of salt

To make Dipping sauce:
4 Tablespoon of soy sauce
½ teaspoon sugar
1 teaspoon hot pepper flakes
1 teaspoon sesame oil
1 teaspoon minced garlic
¼ cup chopped green onion
1 green chili pepper - chopped
some sesame seeds 

How to Cook:

Step 1. Put 6 cups of water in a large pot, put in the halve radish, onion, dried kelp, large dried anchovies and green onion stalks and bring to boil. Boil over high heat for 15-20 minutes uncovered. 

Step 2. While waiting for the broth ready, stick the fishcake pieces on a skewer. I make 4 skewers with Busan oemuk and 8 skewers of local made fish ball and seafood tofu mixed as picture below. Traditional type oemuk is rectangle size, fold the eomuk into half (or fold into 3 layers form), then thread the oemuk with the skewer by folding it again into 3 times.

Step 3. 20 minutes later, remove the anchovies, dried kelp, chopped onions, green onions stalks and radish cube from the broth.

Step 4. Keep the radish cube to consume together with the broth if you like.

Step 5. Make the dipping sauce by adding ¼ cup soy sauce, ½ teaspoon sugar, 1 teaspoon hot pepper flakes (gochugaru), minced garlic, chopped green onion, chopped green chili pepper, 1 teaspoon sesame oil and some sesame seeds.

Step 6. Add the skewers into the broth, boil without lid on high heat for 5 minutes to 10 minutes, add 1-2 tablespoon of soya sauce & a pinch of salt to seasoned the broth, sprinkle some chopped green onions to garnish, Eomuk-tang is ready!

Oemuk tang taste even better if eaten together with tteokbokki and some kimbap! Give a try and make these 3 combos at home. You will love it. 


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