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Recipe: Odeng

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Recipe: Odeng 

Serve up this street-favourite fish cake with some hot broth on those cold rainy nights.

Ingredients:

  •   200 g of Korean fish cakes
  •   30 g of green onion
  •   1 tablespoon of rice wine
  •   1 tablespoon of soy sauce
  •   1 teaspoon of minced garlic
  •   Ground black pepper
  •   Salt to taste

For the broth

  •   6 cups of water
  •   10 g of dried kelp
  •   30 g of dried anchovy
  •   100 g of radish

For the dipping sauce

  •   2 teaspoons of soy sauce
  •   2 tablespoons of water
  •   ¼ teaspoon of minced garlic
  •   1 teaspoon of sesame oil
  •   ½ of gochugaru sauce
  •   1 green chilli pepper

Instructions:

  1. Chop the green onions into fine pieces. You will use it as garnish later on.
  2. Put in the anchovies into a net. If you don’t have one, you can strain your broth with a linen cloth to remove any small particles.
  3. Run the fish cake sheets with some hot water. Cut the fish cakes into long strips and stick through it with some wooden skewers.
  4. In a large pot, pour in the 6 cups of water. Add in the dried kelp and anchovies. Boil it on medium heat for about 10 minutes. Make sure you remove the heads and black innards of the anchovies.
  5. Cut the white radish into a few slices. Take out the kelp from the broth and add in the radish slices. Boil the broth for another 10 minutes.
  6. Take out the radish and set it aside.
  7. Take a damp linen cloth to use to sieve through the stock to remove any small particles of anchovies and kelp. But if you do not mind then you can leave the broth as it is.
  8. Put the broth back on the stove. Heat it at medium heat. Add in the soy sauce, rice wine and garlic. Once it boils, reduce the heat.
  9. Drop in the fish cakes into the soup. Leave it to boil until it is soft for about 3 – 5 minutes. This step will help remove any excess oil. Add some salt to taste and sprinkle in some ground pepper sliced green onion.
  10. For the dipping sauce, mix in soy sauce, water, minced garlic, and sesame oil, gochugaru, and green chilli pepper together.
  11. Serve while it is hot with some warm rice and side dishes.

Nutrition (approximately):

Calories: 253 kcal
Carbohydrates: 34 grams
Protein: 15 grams
Fat: 4 grams