Odeng Fishcake Soup (오뎅탕) With Collagen
Eomuk Tang | Korean Street-Style Collagen Soup
Steamy skewers, golden broth, and that ocean-fresh aroma — Odeng Tang (Eomuk Tang) is the cozy Korean street-food soup we crave all winter. This version builds a quick, ultra-clear base with Crushed Tonic Korean Fish Stock, then finishes with hydrolyzed collagen for skin, joint, and gut support — a warm comfort made functional.
Time: 15 minutes
Serves: 2–3 bowls
Collagen: ~5–10 g per bowl (depending on add-in)
ingredients
Broth
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4 cups water
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1 tbsp Crushed Tonic Korean Fish Stock (collagen broth base)
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2–3 thin slices Korean radish (mu) (optional but classic)
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2 dried kelp (dashima) pieces, 2×2 in (optional; remove before boil)
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1–2 tsp soy sauce or guk ganjang, to taste
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Sea salt, to taste
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A few drops toasted sesame oil, to finish
Fishcakes & garnish
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6–8 Korean fishcakes (eomuk/odeng), cut or folded and skewered
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1 scallion, thinly sliced (whites + greens separated)
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1 small chili (cheongyang or serrano), thinly sliced (optional)
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½ sheet roasted seaweed (gim), cut into thin strips (optional)
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Black pepper, to taste
Collagen finish (choose one)
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1 scoop Crushed Tonic Pure Marine Collagen or Crushed Tonic Pure Bovine Collagen, whisked into the pot
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Or ½ scoop per bowl, whisked with a ladle of hot broth and stirred in individually
Optional dipping sauce:
Mix to taste: 1 tbsp soy sauce, 1 tsp rice vinegar, pinch sugar, pinch gochugaru, and sliced scallion greens
directions
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Build the base (5 min)
In a pot, add water, Korean Fish Stock, radish, and kelp. Heat just below a boil, then remove kelp. Season with soy sauce and a pinch of salt. Add scallion whites and simmer. -
Simmer the fishcakes (5–6 min)
Add skewered fishcakes to the broth. Gently simmer until heated through and flavors meld. Adjust salt/soy to taste. -
Collagen finish (1 min)
Lower heat. Whisk collagen with a ladle of hot broth until smooth, then stir back in. (Collagen peptides are heat-stable at typical cooking temperatures — adding at the end keeps flavor pristine.) -
Serve street-style
Ladle hot broth into bowls, add skewers, and top with scallion greens, chili slices, gim, a few drops of sesame oil, and black pepper. Serve with the dipping sauce on the side for the full street-food experience.
why add collagen to odeng tang
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Seamless: hydrolyzed peptides dissolve cleanly — no change in flavor or texture.
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Daily dose: easy, cozy way to reach 5 g+ collagen through a meal you already love.
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Light yet nourishing: Korean Fish Stock keeps the broth clear and digestible.
make it yours
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Extra clear: season only with salt for a restaurant-style, pale broth.
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Spicy cart vibes: stir in a spoonful of gochugaru or serve chili soy sauce on the side.
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Veg boost: add enoki mushrooms, shiitake, or extra radish slices.
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Gluten note: many fishcakes contain wheat — look for GF-labeled ones if needed.
faq
Does collagen change the taste?
No — it’s neutral and keeps the broth clean when whisked in properly.
Can I prep ahead?
Yes. Store skewers and broth separately. Reheat broth to a simmer, then add skewers for 2–3 minutes. Stir collagen in just before serving.
What if I don’t have kelp or radish?
No problem — Korean Fish Stock alone makes a full-bodied 15-minute broth.
Pairings?
Serve with tteokbokki, kimbap, or onigiri-style rice triangles for the ultimate street-food meal.