A quick and cozy Korean fish cake soup made with anchovy broth, radish, and tender fish cakes. Light, savory, and ready in about 30 minutes — the perfect warm-up on a chilly day.
Korean fish cake soup is one of those dishes I never get tired of. Growing up, I’d stop by the street carts after school for a hot cup — steaming broth, wooden skewers sticking out. I always ate the fish cake on the stick first; that soft, juicy bite was my favorite part on a freezing day.
These days, people call it eomuk-guk (어묵국), but I still find myself saying odeng-guk (오뎅국) out of habit — it’s the name I grew up with. No matter what you call it, it’s the same comforting bowl: a clear, savory broth made from anchovy dashi and radish, with fish cakes that soak up all that flavor until they’re soft and juicy. It’s simple, quick, and the kind of soup I make when I want something warm without fuss.
