Authentic Eomuk Guk Recipe (Korean Fish Cake Soup)

Eomuk guk (어묵국), also called Korean fish cake soup, is a comforting Korean soup made with chewy fish cakes simmered in a clear, savory broth flavored with Korean radish, dried anchovies, and kelp.

At Korean street-food stalls, eomuk is often folded onto long wooden skewers and kept warm in a large pot of steaming broth. Customers eat the fish cake directly from the skewer and sip the hot broth from a small paper cup.

It is simple, inexpensive, and especially comforting during cold Korean winters.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Servings: 4

1. What Is Eomuk Guk?

Eomuk (어묵) means Korean fish cake, while guk (국) means soup.

Eomuk is typically made from ground white fish mixed with seasoning and other ingredients, then shaped and cooked—often by frying.

For eomuk guk, the fish cakes are simmered briefly in a clear Korean broth.

The most recognizable ingredients are:

• Korean fish cakes
• Korean radish
• Dried anchovies
• Dashima, or dried kelp
• Garlic
• Green onions
• Korean soup soy sauce

The soup should taste clean and savory rather than heavy.

Good eomuk adds additional fish flavor to the broth as it simmers, while Korean radish contributes subtle sweetness.

2. Korean Kitchen Note

Eomuk guk is one of the most recognizable foods at Korean street-food stalls, especially during winter.

You will often see sheets of fish cake folded back and forth onto long wooden skewers and standing upright in a large metal pot filled with hot broth.

The fish cake stays warm in the broth until someone orders it.

One of the pleasures of Korean street eomuk is that the broth is almost as important as the fish cake itself.

After eating a skewer, people often pour the steaming broth into a paper cup and drink it immediately.

Busan is particularly famous for its fish cake culture. As a major coastal city with abundant access to seafood, Busan developed a strong fish-cake manufacturing tradition and remains closely associated with high-quality eomuk today.

You may also hear Koreans call fish cake odeng (오뎅).

That word reflects the historical connection with Japanese oden. Today, however, eomuk is the standard Korean term for fish cake, while the Korean street-food preparation has developed its own familiar style centered on skewered fish cakes and light anchovy-radish broth.

3. Ingredients

For 4 servings:

For the Fish Cake Soup

• 350 g (about 12 oz) Korean fish cakes
• 250 g (about 9 oz) Korean radish
• 2 green onions
• 2 garlic cloves, minced
• 1 tablespoon Korean soup soy sauce
• 1 teaspoon regular soy sauce, optional
• Salt, to taste
• Ground black pepper, optional

For the Anchovy-Kelp Broth

• 8 cups (about 1.9 liters) water
• 10–12 large dried Korean anchovies
• 1 piece dried kelp (dashima), about 3 x 3 inches
• 1/2 medium onion
• 150 g Korean radish
• 1 dried red chili pepper, optional

For Street-Style Skewers

• 6–8 long wooden skewers

Optional Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon water
• 1 teaspoon rice vinegar
• 1 teaspoon chopped green onion
• 1/2 teaspoon gochugaru, optional
• 1/2 teaspoon toasted sesame seeds

4. Global Ingredient Substitution Guide

Korean Fish Cake

Korean fish cakes are sold in many shapes, including thin rectangular sheets, thick bars, balls, and irregular handmade-style pieces.

For classic street-style eomuk, thin rectangular sheets work particularly well because they can be folded onto skewers.

Look for packages labeled eomuk, fish cake, or Busan fish cake in the refrigerated or frozen section of a Korean supermarket.

Japanese Fish Cake

Japanese fish cakes can be used in an emergency, but texture, salt content, and seasonings may differ.

Choose a relatively plain fish cake rather than a strongly flavored specialty product.

Korean Radish

Korean radish, called mu (무), becomes mildly sweet and translucent as it cooks.

Daikon is the easiest international substitute.

Dried Korean Anchovies

Large dried anchovies are widely used to make Korean soup stock.

If whole dried anchovies are unavailable, Korean anchovy stock bags or tablets are convenient substitutes.

Dashima

Dashima is Korean dried kelp.

Japanese kombu is an excellent substitute.

Korean Soup Soy Sauce

Gukganjang, or Korean soup soy sauce, provides savory flavor without making the broth excessively dark.

If unavailable, use a smaller amount of regular soy sauce and finish the seasoning with salt.

5. Step-by-Step: How to Make Eomuk Guk

Step 1. Prepare the Anchovies

Remove the heads and dark internal organs from the dried anchovies if using large soup anchovies.

This can help produce a cleaner-tasting broth.

Step 2. Make the Broth

Place the water, dried anchovies, kelp, onion, radish, and optional dried chili pepper in a large pot.

Bring gradually to a gentle boil.

Step 3. Remove the Kelp

After approximately 8 to 10 minutes, remove the kelp.

Continue simmering the anchovies, onion, and radish for another 10 minutes.

Step 4. Strain the Broth

Strain the broth through a fine-mesh strainer.

Discard the anchovies, onion, and other spent aromatics.

Return the clear broth to the pot.

Step 5. Prepare the Fish Cakes

If using thin rectangular fish cake sheets, cut each sheet into long strips or fold them back and forth onto wooden skewers.

If using assorted fish cakes, cut larger pieces into manageable bite-size portions.

Step 6. Blanch the Fish Cakes

Bring a separate pot of water to a boil.

Pour the hot water over the fish cakes or blanch them briefly for approximately 20 to 30 seconds.

Drain well.

This optional step removes some excess surface oil from fried fish cakes.

Step 7. Cook the Radish

Cut fresh Korean radish into thin squares or rectangles.

Add it to the strained broth.

Simmer for approximately 5 to 7 minutes, until the radish begins turning translucent.

Step 8. Season the Broth

Add the minced garlic and Korean soup soy sauce.

Taste before adding additional salt because fish cakes themselves can contain substantial seasoning.

Step 9. Add the Fish Cakes

Add the prepared fish cakes or skewers to the broth.

Simmer gently for approximately 4 to 5 minutes.

The fish cakes will soften slightly and expand as they absorb broth.

Step 10. Add Green Onions

Cut the green onions into long pieces or diagonal slices.

Add them during the final minute of cooking.

Step 11. Adjust the Seasoning

Taste the broth.

Add additional soup soy sauce, salt, or black pepper only if necessary.

The broth should remain light, clean, and savory.

Step 12. Serve Hot

Serve immediately in soup bowls or street-style with the fish cakes still on their skewers.

Pour plenty of hot broth alongside each serving.

Offer the optional soy dipping sauce at the table.

6. Korean Cook's Tips

Do not overcook the fish cakes. They are already cooked when purchased and need only enough simmering to become hot and absorb the broth.

Use Korean radish generously. It gives the broth subtle sweetness and is one of the ingredients that makes Korean street-style eomuk broth taste distinctive.

Blanch oily fish cakes briefly. This is especially useful with heavily fried commercial fish cakes.

Do not heavily season the broth at the beginning. Fish cakes release salt and flavor while simmering.

Add green onions near the end. This preserves their fresher aroma.

Use several types of eomuk. Different shapes and thicknesses create a more interesting texture.

Serve immediately. Fish cakes continue absorbing broth and become softer as they sit.

7. Nutrition Notes

Eomuk is primarily made from processed fish paste and therefore provides protein, although the exact fish content varies significantly by brand.

Some products contain a high percentage of fish, while others contain more starch, flour, oil, and seasoning.

For that reason, checking the ingredient list is useful when choosing fish cakes.

Korean radish and green onions add vegetables to the soup, while anchovy-kelp broth contributes strong savory flavor without requiring large amounts of fat.

The primary nutritional consideration is sodium.

Commercial fish cakes, soy sauce, and packaged broth products can all contain significant amounts of salt.

Season the broth only after the fish cakes have simmered for several minutes.

8. Why It Works: Cooking Science

Why Are Fish Cakes Springy?

Fish cake begins with finely processed fish muscle.

When fish proteins are mixed and heated, they form a network that traps water and gives the cooked product its characteristic firm, springy texture.

Why Does Korean Radish Improve the Broth?

Radish contains water, carbohydrates, aromatic compounds, and natural sugars.

During simmering, soluble flavor compounds move into the broth and create a subtle sweetness that balances the salty fish cakes and savory anchovy stock.

Why Use Anchovies and Kelp Together?

Dried anchovies contain savory compounds from fish, while kelp is naturally rich in glutamate.

Combining different sources of umami creates a fuller savory perception than relying on either ingredient alone.

Why Remove Kelp Early?

Kelp releases savory compounds relatively quickly.

Very prolonged boiling can produce a stronger marine flavor and may make the broth less clean.

Removing it after the initial simmer allows the anchovies and radish to continue developing the stock.

Why Blanch Fried Fish Cakes?

Many commercial fish cakes are fried during manufacturing.

A brief hot-water blanch removes some surface oil and loose residue.

This can make the finished soup taste cleaner without removing the characteristic fish-cake flavor.

9. What to Serve With Eomuk Guk

Eomuk guk is one of the most natural companions to Korean bunsik foods.

Serve it with:

• Gimbap – Korean Seaweed Rice Rolls
• Tteokbokki – Korean Spicy Rice Cakes
• Jjolmyeon – Korean Spicy Chewy Noodles
• Mandu – Korean Dumplings
• Bibim Guksu – Korean Spicy Cold Noodles
• Kimchi

One especially classic combination is tteokbokki with fish cake broth.

The hot, relatively mild broth provides a welcome break from the spicy-sweet tteokbokki sauce.

10. Frequently Asked Questions

What is eomuk?

Eomuk is Korean fish cake made primarily from seasoned ground fish that is shaped and cooked, often by frying.

What is eomuk guk?

Eomuk guk is Korean fish cake soup made by simmering fish cakes and Korean radish in a light savory broth, commonly made with dried anchovies and kelp.

What is the difference between eomuk and odeng?

Eomuk is the standard Korean word for fish cake.

Odeng is a commonly used older term influenced by Japanese oden. In everyday Korean conversation, both words can still be heard, but eomuk is the standard Korean term.

Is Korean fish cake the same as Japanese fish cake?

They share related fish-paste cooking traditions, but specific ingredients, shapes, textures, seasonings, and serving styles differ.

Why is Busan famous for fish cake?

Busan is a major Korean coastal city with a long fish-cake manufacturing tradition and access to seafood. Today, Busan eomuk is widely recognized throughout Korea for its variety and generally high fish content.

Do I need to boil fish cakes before adding them to soup?

No. Commercial fish cakes are already cooked.

A brief blanch is optional and is mainly used to remove some surface oil before adding them to the broth.

Can I make eomuk guk without anchovies?

Yes. A mushroom-kelp broth can be used, although the flavor will differ from classic street-style anchovy broth.

Can I use frozen fish cakes?

Yes. Korean fish cakes freeze well. Thaw them in the refrigerator or according to package directions before cooking.

Can eomuk guk be made spicy?

Yes. Add fresh or dried chili peppers to the broth, or make a red spicy version with gochugaru and additional Korean seasonings.

Why did my broth become too salty?

Commercial fish cakes release salt while simmering.

Season the initial broth lightly and make final adjustments only after the fish cakes have cooked.

Can I reheat eomuk guk?

Yes. Reheat gently until steaming hot.

Avoid repeatedly boiling the fish cakes for long periods because they can become overly soft and swollen.

11. More Korean Recipes

If you enjoy Korean bunsik and street food, try these recipes next:

• Gimbap – Korean Seaweed Rice Rolls
• Tteokbokki – Korean Spicy Rice Cakes
• Jjolmyeon – Korean Spicy Chewy Noodles
• Bibim Guksu – Korean Spicy Cold Noodles
• Gyeran Mari – Korean Rolled Omelette
• Manduguk – Korean Dumpling Soup

12. Key Takeaways

Authentic eomuk guk combines chewy Korean fish cakes with Korean radish in a clean anchovy-kelp broth seasoned lightly with garlic, green onion, and Korean soup soy sauce.

The best broth should remain light enough to drink directly from the bowl while still carrying plenty of savory fish, radish, and anchovy flavor.

Briefly blanch heavily fried fish cakes if desired, cook the radish before adding the eomuk, and avoid over-seasoning until the fish cakes have released their own salt into the broth.

Serve the soup steaming hot, either in bowls or with folded fish cakes on long wooden skewers for the classic Korean street-food experience.

Alongside gimbap and tteokbokki, eomuk guk completes one of the most recognizable Korean bunsik meals.