Korean Street Food Fish Cake Skewer Soup: Eomuk Guk
This week, I wanted to share some healthy foods that also make me happy, and one of the meals I made was Korean Fish Cake Skewer Soup and Kimbap for brunch with my sister. I make this fish cake soup whenever I’m craving Korean food, but it’s also a light, refreshing snack anytime. With a clean dashi broth and chewy fish cakes, this satisfying fish cake soup recipe completes any meal!
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Korean Fish Cake Skewer Soup – A Street Food Favorite
This Korean Fish Cake Skewer Soup, also known as Odeng Guk or Eomuk Guk, is commonly sold in street food stalls by the skewer in Korea. But at home, you can make as many skewers as you like! I love pairing this fish cake skewer soup with tteokbokki, kimbap, or as a KBBQ Night soup. It’s my top pick soups to pair if I’m making something saucy!
I used pre-skewered fish cakes for my soup today, but you can also buy fish cake sheets and skewer them yourself. You can usually find them in the Frozen section of your local Asian supermarket.
Making A Light, Refreshing Eomuk Guk Broth
The light broth for this fish cake soup is an amazing palette cleanser! It’s the best way to wash down some saucy, cheesy tteokbokki. I’m using dashi packets today, because they’re conveniently filled with anchovies, kelp, and other umami-packed broth ingredients. You can also use dashi powder, or make homemade dashi stock from scratch with dried kelp, anchovy, and dry shrimp.
To add some sweetness and aromatics into my broth, I add a variety of veggies like leeks, daikon, and onion. Biting into the soft, flavorful stewed daikon in this soup is one of my favorite parts about it!
Korean Fish Cake Soup Ingredients
- 6 fishcake sheet skewers
- ½ onion
- 1 leek OR 2 green onion, cut into 2-inch pieces
- 1 whole daikon or Korean radish, peeled and cut into big chunks
- Salt and pepper to taste
- 6 cups of dashi stock OR 6 cups of water and 2 dashi packets
- 1 tbsp fish sauce (Optional)
- 1 tbsp soy sauce (Optional)
- If you are using the sheets, skewer the fish cakes. Soak the fish cake sheets in water for 5 minutes; once they are softer and more accessible to bend, skewer them layer by layer.
- In a pot, add leeks, onion, green onion, dashi packets, daikon, and water. You can also add the optional soy sauce and fish sauce here.
- Bring it to a simmer, and cook on medium heat uncovered for 20-30 minutes or until daikon is soft.
- Remove the onion and the leek.
- Add in the fish cake, and cook for 10 minutes. Garnish with green onion, and enjoy!
Looking For Some Delicious Korean Main Dish to pair with your Fish Cake Soup?
Korean Fish Cake Skewers – Eomuk Guk
By Tiffy Cooks
Ingredients
- 6 Korean fishcake skewers Or 6 fishcake sheets
- ½ Onion
- 1 Leek OR 2 green onions, cut into 2-inch pieces
- 1 Daikon peeled and cut into big chunks
- Salt and pepper to taste
- 6 cups dashi stock OR 6 cups of water and 2 dashi packets
- 1 tbsp Fish Sauce Optional
- 1 tbsp Soy Sauce Optional
Instructions
- If you are using the sheets, skewer the fish cakes. Soak the fish cake sheets in water for 5 minutes; once they are softer and more accessible to bend, skewer them layer by layer.
- In a pot, add leeks, onion, green onion, dashi packets, daikon, salt and pepper, and water. You can also add the optional soy sauce and fish sauce here.
- Bring it to a simmer, and cook on medium heat uncovered for 20-30 minutes or until daikon is soft.
- Remove the onion and the leek.
- Add in the fish cake, and cook for 10 minutes. Garnish with green onion, and enjoy!
