20-Minute Easy Korean Fish Cake Soup Recipe (Eomuk Guk)

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Korean fish cake soup, called eomuk guk, is a dish I ate three times within my first week after arriving in Korea. It is a cozy soup where the natural sweetness from radish and the rich, savory fish flavor from fish cakes blend beautifully together. This fish cake soup is one of Korea’s most popular home-style soups that warms your body on cold days.

Do not worry even if you are a beginner cook. I prepared an easy fish cake soup recipe that takes just 5 minutes of prep time and 15 minutes of cooking time, only 20 minutes total, for a deeply flavorful broth. Shall we make this comforting fish cake soup together?

eomuk guk, Korean fish cake soup, easy fish cake soup recipe — Cozy bowl of Korean fish cake soup ready in 20 minutes

What Is Korean Fish Cake Soup (Eomuk Guk)?

Korean fish cake soup is called eomuk guk in Korean. It is sometimes also called odeng guk, but many Koreans avoid that word because it comes from Japanese. That is why eomuk soup is the more commonly used and preferred name today. This soup is one of Korea’s most popular winter soups. People make it at home as a simple family meal, but it is also loved as anju (drink food) at Korean pocha (bars), where it is enjoyed with soju.

Eomuk guk is made by simmering anchovy-kelp broth with radish and fish cakes, then seasoning it with soup soy sauce, green onion, and garlic. The ingredients are simple, but the broth becomes incredibly deep and comforting thanks to the natural sweetness of radish and the rich oil from the fish cakes.
That balance is what makes Korean fish cake soup so addictive.

The Difference Between Eomuk Guk and Eomuk Tang

Eomuk guk has more broth and a cleaner, lighter taste. It also contains fewer fish cakes and is eaten as a meal with rice. On the other hand, eomuk tang has more fish cakes and less broth. It is saltier, richer, and usually eaten as a drinking snack (anju). Eomuk soup uses cut fish cakes that are easy to scoop with a spoon, while eomuk tang often includes large fish cakes and skewered fish cakes.

Korean Hot Pot with Fish Cake (Eomuk Tang)

Eomuk Tang is known for its rich broth, with deep flavors coming from the fish flesh in the eomuk. It's also a perfect pairing with soju. Today, I'm going to make a version of eomuk tang with skewered fish cakes, just like you'd find at a Korean pojangmacha (street food stall). There's a secret to the rich broth, so don't miss it!

CHECK OUT THIS RECIPE

Why You Will Love This Easy Fish Cake Soup Recipe

Beginner-friendly and foolproof: Have you always thought Korean cooking was difficult?
This is one of the easiest Korean soup recipes. The moment you taste this Korean Eomuk Guk, you will be surprised that you made something this delicious.
Ready in about 20 minutes: 5 minutes prep + 15 minutes cooking. If you skip radish, you can even make it in about 5 minutes.
Uses simple, affordable ingredients
Cozy, comforting, and light
Tastes just like Korean street food: Do you miss the skewered fish cake soup from Korean street stalls? This easy fish cake soup recipe will bring that nostalgic flavor right back.

Ingredients for Fish Cake Soup

Main

Korean fish cakes, Korean radish or daikon

Fish cakes taste better when they have a higher fish content.

Broth Base

Water, seafood stock coins, soup soy sauce, tuna sauce

Adding tuna sauce instead of just soy sauce or fish sauce removes fishy smells and boosts umami.

Aromatics

Minced garlic, green onions, black pepper

Secret Touch

Anchovy Dashida (anchovy stock powder)

If you want the exact flavor of Korean street food fish cake soup, this ingredient is essential.
Almost every restaurant and street food stall in Korea uses it.

How to Make Fish Cake Soup (Step-by-Step)

Cut the fish cakes into bite-size triangle shapes.

Slice the radish thinly into cube shapes.
Slice the green onion diagonally. Chop some finely for garnish if needed.
Pour water into a pot. Add stock coins, soup soy sauce, tuna sauce, and anchovy stock powder. Bring to a boil.

When the water boils, add minced garlic and radish. Let it boil.
When the radish becomes translucent, add the fish cakes.
When the fish cakes are cooked through, add the green onion and boil for 1 more minute.

Taste and adjust seasoning with salt if needed. Finish with black pepper.

Pro Tips for the Best Eomuk Guk

Use fish cakes with a high fish content. They make a huge difference in both broth depth and texture.
Do not overboil the fish cakes. Keep them slightly chewy. Overboiling makes them soggy and bland. About 5 minutes is perfect.
Add radish early. Radish needs time to release sweetness into the broth. Fish cakes should be added later and cooked briefly.

Ingredient Substitutions for Non-Korean Kitchens

Anchovy Dashida: You can skip it if unavailable. Adjust salt only at the end to avoid oversalting.
Tuna sauce: Easy to find on Amazon but harder in regular supermarkets. You can substitute Korean anchovy fish sauce or just salt. Use much less salt than tuna sauce and adjust to taste.
Seafood stock coin: Use dried anchovies and kelp for a more authentic broth. Most young Koreans now use stock coins because they are convenient.