Main ingredients 🥩
fish cakefried tofuCheongyang peppergreen onionsoup soy sauceanchovy saucecrown daisy
Ttukdak Hyung's Odengtang
A clear and savory fish cake soup made with rich anchovy broth, seasoned with soup soy sauce and anchovy sauce, and enhanced with spicy Cheongyang peppers, fried tofu, and crown daisy.
🙋 Recommended for
- ⭐ Those who miss the refreshing and deep broth of fish cake soup from pojangmacha
- ⭐ Those who need a hot and simple soup to accompany a meal
- ⭐ Those looking for the best anju to pair with a warm shot of soju on cold days or late nights
Ingredients needed 🛒2 servings
- Anchovy broth, as needed
- Assorted fish cakes, as needed
- Fried tofu, a bit
- 1 Cheongyang pepper
- 1/2 green onion
- 1 tbsp soup soy sauce
- 1 tbsp anchovy sauce
- Crown daisy, a bit
Recipe 🍳
- Pour the prepared rich anchovy broth into a pot and bring to a boil.
- When the broth boils, add the fish cakes cut into bite-sized pieces and the soft fried tofu.
- Add sliced Cheongyang pepper for spiciness, and sliced green onion for freshness.
- Season with soup soy sauce and anchovy sauce to bring depth and umami to the broth.
- When the fish cakes have puffed up and the broth is well infused, top with fragrant crown daisy and boil briefly to finish.
- Add fish cakes and fried tofu to boiling anchovy broth.
- Add Cheongyang pepper and green onion; season with soup soy sauce and anchovy sauce.
- Top with crown daisy and boil briefly to finish.
Cooking tips 💡
- Using both soup soy sauce and anchovy sauce instead of salt deepens the color of the broth and brings out its unique umami.
- Boiling fish cakes too long makes them lose elasticity and become mushy; turn off the heat when they are appropriately puffed up for best texture.
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