Odeng Soup Recipe
Discover the ultimate odeng soup recipe! A delicious taste of Korean comfort food. Easy to make and perfect for cozy nights in. Try it now!
- Publisher: Recipe Volt
- Cuisine: Korean
- Category: Soup
- Prep Time:
- Cook Time:
- Servings: 4
- Calories: 150 calories
Odeng Soup
Odeng soup, a beloved dish in Korean cuisine, is a flavorful and comforting soup made with odeng, also known as Korean fish cakes. This soup is a popular street food in Korea and is enjoyed by people of all ages throughout the country. With its rich and savory broth and tender slices of fish cake, odeng soup offers a satisfying and hearty meal option, especially during cold weather.
The base of odeng soup is typically a seasoned broth made with ingredients like dried kelp, dried anchovies, onions, garlic, soy sauce, and other seasonings like sesame oil and red pepper flakes. These ingredients come together to create a complex and delicious flavor profile that forms the foundation of the soup.
The star of the dish, the odeng or fish cakes, are thinly sliced and added to the simmering broth to absorb all the delicious flavors. These fish cakes are made from a mixture of fish paste, starch, and seasonings, which are shaped into long sticks or sheets before being steamed or boiled. They have a slightly chewy texture and a mild seafood flavor that complements the broth perfectly.
Odeng soup can be customized to suit individual preferences by adding ingredients like rice cakes, vegetables, or hard-boiled eggs. Garnishes like chopped green onions or sesame seeds add freshness and visual appeal to the dish. Whether enjoyed as a quick meal on the go or as a comforting dinner at home, odeng soup is sure to warm the soul and delight the taste buds with its delicious flavors and comforting warmth.
Recipe
Dive into the tantalizing world of Korean cuisine with our irresistible odeng soup recipe! Warm, flavorful, and utterly comforting – it's a must-try!
Ingredients
- 8 cups of water
- 1 piece of dried kelp (about 6x6 inches)
- 5-6 dried anchovies (remove heads and guts if present)
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce (optional)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Odeng (Korean fish cakes), sliced
- Green onions, chopped (for garnish)
- Optional additions: hard-boiled eggs, rice cakes, vegetables like cabbage or carrots
Method Instructions
- In a large pot, add water, dried kelp, dried anchovies, sliced onion, and minced garlic. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 20-30 minutes to allow the flavors to infuse. Remove the kelp and anchovies from the broth.
- Add soy sauce, fish sauce (if using), gochugaru, sesame oil, salt, and pepper to the broth. Adjust seasoning according to your taste preferences.
- Once the broth is seasoned to your liking, add the sliced odeng and any additional ingredients like rice cakes or vegetables. Simmer for another 5-10 minutes until everything is heated through and tender.
- Ladle the hot odeng soup into bowls. Garnish with chopped green onions for freshness and extra flavor.
- Serve the odeng soup hot and enjoy its comforting warmth and delicious flavors!
Recipe Video
This is a video about Odeng Soup.
Rated: 4.9 of 5.0 from 75 reviews.
Recipe Tags: Odeng Soup, Odeng Soup Recipe, Recipe
Servings
Serving odeng soup is quite straightforward and can be done in a few simple steps:
- Prepare the Soup: Ensure the odeng soup is hot and simmering before serving. If you've added any garnishes, like chopped green onions, have them ready for topping.
- Ladle into Bowls: Using a ladle, carefully transfer the hot odeng soup into individual serving bowls. Make sure to distribute the fish cakes and any other ingredients evenly among the bowls.
- Garnish (Optional): If desired, sprinkle some chopped green onions or sesame seeds on top of each bowl for added flavor and visual appeal.
- Serve Immediately: Once the soup is ladled into bowls and garnished, serve it immediately while it's still hot. You can serve odeng soup as a standalone dish or as part of a larger Korean meal with side dishes like kimchi or steamed rice.
Tips
- Quality Ingredients: Use fresh, high-quality ingredients for the best flavor. If possible, source fresh odeng (fish cakes) from a Korean grocery store or market for an authentic taste.
- Broth Flavor: The key to a tasty odeng soup lies in the broth. Take your time to simmer the broth with ingredients like dried kelp and anchovies to extract maximum flavor. Adjust the seasoning to your taste preferences by adding more soy sauce, fish sauce, or red pepper flakes as needed.
- Customization: Feel free to customize the recipe to suit your preferences. You can add extra ingredients like rice cakes, vegetables (such as cabbage or carrots), or even hard-boiled eggs to make the soup more hearty and satisfying.
- Garnishes: Don't forget the garnishes! Fresh chopped green onions add a pop of color and freshness to the soup. You can also sprinkle some sesame seeds on top for added texture and flavor.
- Texture of Fish Cakes: Depending on your preference, you can adjust the texture of the fish cakes by varying the cooking time. For a softer texture, simmer the fish cakes for longer in the broth. If you prefer them to be firmer, add them towards the end of the cooking time.
- Storage: Odeng soup can be stored in the refrigerator for a few days in an airtight container. Reheat gently on the stovetop or in the microwave before serving.
- Accompaniments: Serve odeng soup with steamed rice or Korean side dishes like kimchi and pickled vegetables for a complete meal experience.
Ingredient Substitutes
If you're unable to find some of the ingredients for odeng soup or if you'd like to try alternative options, here are some substitutes you can consider:
- Dried Kelp (Dashima): If you can't find dried kelp, you can substitute it with dried kombu, a type of seaweed commonly used in Japanese cuisine. Alternatively, you can omit it altogether, although it will affect the depth of flavor in the broth.
- Dried Anchovies: Dried anchovies provide a rich umami flavor to the broth, but if you can't find them or prefer a vegetarian option, you can omit them entirely or use vegetable broth as a substitute.
- Soy Sauce: If you're out of soy sauce, you can substitute it with tamari, which is a gluten-free alternative, or liquid aminos. For a lighter flavor, you can also use fish sauce, although it will impart a slightly different taste to the soup.
- Fish Sauce: If you don't have fish sauce on hand, you can increase the amount of soy sauce or use a combination of soy sauce and a small amount of miso paste for added depth of flavor.
- Gochugaru (Korean Red Pepper Flakes): If you can't find gochugaru, you can substitute it with regular red pepper flakes or chili powder. Keep in mind that the heat level may vary, so adjust the amount according to your preference.
- Sesame Oil: If you're out of sesame oil, you can substitute it with vegetable oil or olive oil. While it won't have the same nutty flavor as sesame oil, it will still add richness to the soup.
- Odeng (Korean Fish Cakes): If you can't find odeng, you can substitute it with other types of fish cakes or tofu for a vegetarian option. Alternatively, you can use thinly sliced cooked chicken or pork for a meaty version of the soup.
Remarks
From its rich broth to tender fish cakes, odeng soup is a delight for the senses. Embrace the warmth and flavor of Korean cuisine with each comforting spoonful. Get ready to savor every last drop!