Korean Odeng Soup Recipe, Authentic Taste for Cold Weather
Odeng is a dish that comes from fish cake or fish cake dough. The hallmark of odeng is an elongated puncture. In fact, this menu can also be served warm as a delicious soup option.
Intrigued by this delicious dish? Here’s how to make it.
1. Materials needed
- 200 grams of odeng / fish cake
- 30 grams of sliced leeks
- 1 tablespoon of salted oil
- 1 teaspoon chopped garlic
- Black pepper to taste
- Salt to taste
- Ingredients for the broth:
- 6 cups of water
- 10 grams of dried kelp
- 30 grams of dried anchovies (head and black parts cut)
- 100 grams of white radish
2. Boil the broth
The first step you need to do is to boil the water that has been prepared over medium heat. After that, put the anchovies and kelp in it. Let everything simmer for 10 minutes.
3. Add the radish slices to it
If so, then add the medium-sized white radish slices to it. You can boil it for about 10 minutes until it is completely absorbed.
If you don’t mind, you can leave the ingredients for the stew first. But you can also cook kelp, anchovies, and radishes directly with other ingredients.
4. Put all the ingredients into the broth
You can take turns putting all the ingredients in the broth that has been prepared. However, before that, of course you need to prepare hot water to be poured on the odeng slowly and evenly.
This aims to remove the remaining oil because the odeng is deep fried. The boiling process usually takes about 3-5 minutes.
5. Serve warm
For the serving process, it should be done while it’s still warm. Serve in bowls with the addition of chopped green onions. Or, you can also serve it with warm rice.
It turns out that it’s not difficult to make Korean odeng soup with an authentic taste. Make you drool!