Korean Fish Cake Soup (Eomuk Guk) Recipe

Korean fish cake soup, or eomuk guk, is a comforting Korean soup of springy fish cakes simmered with radish in a light, savory broth. Dried anchovies and kelp give the stock its deep flavor, while the simple ingredients and quick simmer make this a practical meal or warming snack; recipes vary by household and by how spicy or substantial the soup is made.

Ingredients

6 cups (1.4 L) cold water
10 dried Korean anchovies, about 12 g, with heads and guts removed if they are large
1 piece dried kelp, also called dashima, about 4 inches (10 cm) square or 5 g
8 oz (225 g) Korean radish, peeled and sliced into half-moons about ¼ inch (6 mm) thick
12 oz (340 g) Korean fish cakes, cut into bite-size pieces or folded onto skewers
½ medium yellow onion, about 2½ oz (75 g), thinly sliced
2 garlic cloves, about 6 g, finely minced
1 tablespoon (15 ml) regular soy sauce
1 teaspoon (5 ml) Korean soup soy sauce, called gukganjang
8 oz (225 g) firm tofu, drained and cut into ¾-inch (2 cm) cubes; optional
½ teaspoon fine salt (about 3 g), or to taste
2 scallions, about 1 oz (30 g), thinly sliced
⅛ teaspoon ground black pepper, or to taste

Instructions

Prepare the ingredients, about 20 minutes. Peel and slice the radish, slice the onion and scallions, mince the garlic, and cube the tofu if using it. Cut the fish cakes into pieces that fit easily on a soup spoon. If the fish cakes are oily or heavily seasoned, rinse them briefly under warm water and drain well; avoid soaking them, which can make their texture less pleasant. Keep the pieces large enough to stay springy while simmering.
Make the anchovy-kelp broth, 15 minutes. Put the water, dried anchovies, and kelp in a medium pot. Bring it just to a boil over medium-high heat, then lower the heat to maintain a gentle simmer. After 10 minutes, lift out and discard the kelp so it does not make the stock bitter or slick. Simmer the anchovies for 5 minutes more. A gentle simmer extracts flavor without clouding the broth as much as a hard boil can.
Strain the stock. Pour the broth through a fine-mesh strainer into a heatproof bowl, then return it to the pot. Discard the anchovies. If you prefer a more rustic soup, you can leave the anchovies in the pot and pick them out as you eat, but straining gives the soup a cleaner texture. Stir in both soy sauces and the garlic.
Cook the radish and onion, 8 minutes. Add the radish and onion to the broth and bring it back to a gentle simmer. Cook uncovered until the radish is nearly tender when pierced with the tip of a knife but still holds its shape. The timing depends on how thickly it is sliced, so check a piece near the end rather than letting it turn soft and crumbly.
Add the fish cakes and tofu, 6 minutes. Stir in the fish cakes and tofu, if using, and keep the soup at a steady simmer. Do not boil it vigorously; rough bubbling can break up the tofu and make the fish cakes softer than intended. Check the center of the largest fish cake with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum temperature for fish. If it has not reached that temperature, continue simmering and check again.
Season and finish, 1 minute. Taste the broth before adding salt, since the fish cakes and soy sauces can already be salty. Add the salt a pinch at a time, then stir in the scallions and black pepper. Turn off the heat after about a minute, when the scallions are bright and just softened. Serve hot, with a piece of radish, tofu, and fish cake in each bowl.

Tips

Choose a clear, gentle stock. Korean dried anchovies and dashima are sold at Korean and many Asian grocery stores. Remove the anchovy heads and dark innards if the fish are large, since they can add bitterness. For a convenient substitute, use 6 cups (1.4 L) of unsalted vegetable broth or light chicken broth. The result will be less sea-salty and less distinctly Korean, so taste before adding the soy sauces and salt.
Use the right fish cake if you can find it. Korean eomuk is usually sold in sheets, strips, or assorted shapes in the refrigerated or frozen section. If it is unavailable, Japanese kamaboko or another plain, cooked surimi fish cake can work. Those substitutes are often firmer or sweeter, so add them near the end and season the broth gradually. Avoid strongly flavored seafood sticks, which can dominate the light stock.
Keep the radish pieces even. Similar-size slices cook at roughly the same rate and are easier to serve. Korean radish is especially good here, but daikon is a practical substitute with a similarly mild, juicy texture. If using a smaller daikon, weigh out the stated amount rather than adding a whole one, which could crowd the pot and make the soup taste too sweet.
Season after the fish cakes go in. Their salt content varies from brand to brand, and the broth concentrates slightly as it simmers. Soy sauce adds savoriness as well as salt, so do not compensate for a bland first taste with a large pour. Add salt in small pinches at the end, then taste another spoonful before serving.

Serving Suggestions

Serve eomuk guk as a light main course with steamed rice and a few Korean side dishes, such as kimchi or seasoned vegetables. It also works as a small first course, a warming snack, or a simple soup alongside a larger meal. Put a mix of fish cake, radish, and tofu in each bowl so the serving feels balanced rather than being mostly broth.

For the familiar street-food presentation, thread long fish cake sheets onto short skewers before adding them to the pot, making sure they stay submerged as they warm. Set out extra sliced scallions and black pepper at the table. If you like a little heat, serve gochugaru or a small dish of sliced fresh chile on the side rather than making the whole pot spicy; that lets each person adjust their bowl.

Variations

Make it spicy: Stir 1 to 2 teaspoons (2 to 4 g) of gochugaru into the broth with the soy sauces. For a richer, brighter heat, add 1 teaspoon (5 g) of gochujang, then taste before salting because the paste is already seasoned. The broth will be redder and fuller-bodied than the mild version.

Add noodles: Cook 4 oz (115 g) of glass noodles or thin wheat noodles separately according to their package directions, then divide them among the bowls before ladling in the soup. Cooking noodles in the pot can cloud the broth and cause them to absorb much of it, especially if you plan to keep leftovers.

Make it more filling: Add 1 cup (150 g) of sliced napa cabbage with the radish, or use the optional tofu and add a handful of sliced mushrooms. The added vegetables release water, so taste the broth again at the end and adjust with a little soy sauce or salt if needed. Keep the fish cakes in the recipe so the soup still has its characteristic chewy bites.

Use a different stock: A kombu-and-dried-shiitake broth is a useful alternative if you do not eat anchovies. Simmer 1 dried shiitake mushroom, about 5 g, and the kelp in the water, then remove the kelp after 10 minutes and the mushroom after 15. It gives the soup an earthy, less fish-forward flavor; slice the softened mushroom and return it to the pot if you like.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in a covered shallow container. It keeps for 3 to 4 days in the refrigerator. The broth may become slightly cloudy, and the fish cakes can soften as they sit, but these changes are normal. If you expect to have leftovers, cooking noodles separately helps them keep their texture and prevents them from soaking up the broth.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout. Use a food thermometer to confirm that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Add a splash of water if the broth has reduced or tastes too concentrated. You can freeze the soup in a freezer-safe container for up to 2 months for best quality, though the tofu may turn more porous and the fish cakes may become softer after thawing. Thaw overnight in the refrigerator and reheat thoroughly; do not leave the soup at room temperature to thaw.

Frequently Asked Questions

What is the difference between eomuk guk and odeng soup?

Eomuk guk is the Korean name for fish cake soup. Odeng is a commonly used Korean term for fish cake and for a related street-food preparation, often served on skewers with broth. The names are sometimes used interchangeably, though the exact style and seasoning can vary by shop, household, or region.

Do I have to use dried anchovies and kelp?

No, but they make the broth taste more like a classic Korean version: savory and lightly oceanic without being heavy. Use unsalted vegetable broth or light chicken broth if you cannot find them. A piece of kombu and a dried shiitake mushroom also make a good stock, with an earthier flavor and no anchovy taste.

Are Korean fish cakes already cooked?

Many packaged Korean fish cakes are cooked during processing, but they still need to be kept refrigerated or frozen as directed on the package and heated thoroughly before serving. In this soup, simmer them until hot all the way through and check that the center of the largest piece reaches 145°F (63°C). Follow package handling instructions, especially for frozen products.

Can I make the soup ahead?

Yes. You can prepare and strain the anchovy-kelp stock a day ahead, cool it promptly, and refrigerate it in a covered container. For the freshest texture, cook the radish, fish cakes, and tofu in the stock shortly before serving. You can also make the complete soup ahead and reheat it, but expect the fish cakes and tofu to soften a little during storage.

Why does my broth taste bitter or too salty?

A bitter broth can come from simmering kelp for too long, boiling the stock hard, or leaving the dark innards in large anchovies. Remove the kelp after 10 minutes and keep the stock at a gentle simmer. If it tastes too salty, add a little hot water and taste again; avoid adding extra soy sauce until the broth is balanced.

Can I make this soup without tofu?

Yes. Tofu is optional and is included to make the soup a little more substantial, but it is not necessary for the broth or fish cakes to work. Leave it out without changing the cooking time. If you want another soft ingredient, add sliced mushrooms or napa cabbage and simmer until tender.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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