Recipe for Korean Street-Style Odeng Soup
RESEPAugust 7, 2026
Simmer broth from dried kelp and radish for 15 minutes, then strain. Skewer Odeng in a zigzag on bamboo sticks, add to the boiling broth and cook 5 minutes. Season with soy sauce and minced garlic, serve hot with the broth.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
Ingredients
- 400 g odeng fish cake sheets
- 1.5 litres water
- 10 cm kombu or 2 tbsp dried anchovies
- 1 onion, halved
- 2 spring onions
- 2 tbsp soy sauce
- 1 tsp sugar
- Skewers
Method
- Simmer the water with kombu or anchovies, onion and spring onion whites for 15 minutes, then strain.
- Season the broth with soy sauce and sugar. It should be lightly savoury, not heavy.
- Fold the fish cake sheets accordion-style and thread them onto skewers.
- Simmer the skewers for 5–8 minutes until they plump and take up the broth.
- Serve straight from the pot with a small bowl of broth on the side.
Tips
- The broth improves as more odeng passes through it — that is why street vendors keep one pot going all day.
- Keep it at a gentle simmer; a rolling boil breaks the fish cake.