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O'deng Guk (Fish Cake Soup)


Odeng Guk (Fish Cake Soup)

  • 5 ounces Korean fish cake of choice, rinse with hot water to remove oil, then slice
  • 1/2-1 sheet dried kelp to taste
  • 3 cups water
  • 5 large dried anchovies, available at Asian specialty stores
  • 3-4 ounces daikon (white radish), cut into small thin squares
  • 2 tablespoons low-sodium shoyu
  • 1 tablespoon rice wine vinegar
  • 1/2 stalk large size spring onion, thinly sliced diagonally (may substitute with large green onions)
  • Salt and pepper to taste


Poke fish cake pieces with skewers; set aside. In a medium pot, soak kelp in 3 cups of water for about 20 minutes. Remove and discard kelp. Add the anchovies to water then boil. Remove and discard anchovies; add daikon to liquid. When daikon is nearly cooked, add fish cake, rice wine vinegar, and shoyu. Boil for about 2-3 minutes then add the spring onion. Season with salt and pepper. Boil for 30 seconds and serve. Makes 2 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
170 calories, 8 g fat, 1.5 g saturated fat, 40 mg cholesterol, 800 mg sodium, 14 g carbohydrate, 2 g fiber, 2 g sugar, 12 g protein


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