You’ve Probably Seen…

… this fish cake (어묵 / 오뎅) in Korean dramas or variety shows as street food on a cold day. But I think the Korean radish (무) used in this dish is the main star. Korean radish is used in a lot of Korean stews, and it’s super good at aiding in digestion. Some people take out the radish after making it for the broth, but I cut it thicker so that I can boil it extra long so it can soak up all of the juices.

Depending on the brand and quality of the fish cake, it can be mixed with white flour, which is known to cause constipation if you have a weak digestive tract like me, but since the radish is packed with an enzyme called myrosinase, it assists in the digestive process so much so that it’s okay to enjoy the savory fish cake, and sometimes other starchy ingredients too. Below are the ingredients for Eomuk Guk or Odeng Guk (어묵국 / 오뎅국)

INGREDIENTS (1-2 serving) :

• 6 cups of water

• 1 dried anchovy and kelp soup base pack

• One half of a medium Korean radish (무)

• 1 scallion

• 3 layers of fish cake (eomuk)

• 2 tablespoons of soup soy sauce (국간장) - more stronger so it doesn't get diluted in the soup

• 1/2 tablespoon of minced garlic (다진 마늘)

• 1/2 - 1 tablespoon of Korean red pepper chili flakes / gochu garu (고춧가루) (add to liking, will make it spicy)

• 1/4 of a medium onion

• 1 Korean green pepper (optional, will make it spicy)

• 1 Korean red pepper (optional, will make it spicy)

• Skewers

DIRECTIONS (Total time: 25-30 minutes):

1. Pour 6 cups of water into a large pan or medium pot.

2. Place the dried anchovy and kelp soup pack into the pot and put on medium heat. In the meantime, cut up the radish into 1 inch slices (thicker than usual) and place in the pan. Keep on heat for 20 minutes.

3. Fold one sheet of fish cake along the long-side and stick it on a skewer so that you fold it as you’re sticking it in on.

4. Cut the scallion into diagonal pieces

5. Cut the onion into thin slices or into chunks — however you prefer

6. Mince the garlic if you're not using pre-minced garlic in a jar

7. Slice the green pepper and red pepper diagonally

8. After 20 minutes, take out the anchovy pack (keeping the radish in), and add in all the chopped vegetables (scallion, onion, green and red pepper)

9. Add the fish cake skewers so the whole skewer is diluted into the broth

10. Add the 1/2 tablespoon of minced garlic, 2 tablespoons of soy sauce, and 1/2 or 1 tablespoon of red chili flakes. Boil for another 5 minutes

11. Taste and add in more soy sauce if it tastes a bit bland — ENJOY

Leave a comment below if you liked it and let me know if it was easy to digest for you! Make sure to chew at thoroughly :)

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