Tang (hearty soup)

어묵탕 Eomuktang

A clear broth of fish cakes on skewers, sold hot at street stalls and shared as a pot at bars.

Skewered Fishcake Soup
Spice: Not spicy
Contains seafood

Eomuktang with fish cakes on skewers in a pot of clear broth — AI-generated image

At a glance

Fact	Details
Main ingredients	Fish cakes, Korean radish, anchovy and kelp stock
How it's served	Skewers standing in a steaming pot, with soy dipping sauce and broth in a cup
Spice level	Not spicy — No chili heat.
Diet	Contains seafood — Fish, shellfish, fish sauce, salted seafood (jeotgal) or anchovy stock is a standard ingredient.
Allergens	Fish · Wheat · Soy
Ask about	Fish cakes vary and may include egg, shrimp or squid; some broths add chili.
On the menu	어묵탕 (Eomuktang)
Also called	odeng · odeng-tang · eomuk-guk · fish cake soup
Region	Nationwide

Based on the usual recipe. Restaurants vary, so always tell the staff.

How to eat Skewered Fishcake Soup

Take a skewer from the pot
At a stall, pick any skewer and eat it standing. Keep the empty sticks, because staff count them to charge you.
Dip it in soy sauce
Brush or dip the fish cake in the soy sauce on the counter.
Sip the hot broth
Pour broth into a paper cup with the ladle. At most stalls the broth comes with the skewers. At a bar, ladle broth and fish cakes from the shared pot into your own bowl.

How to order it

Order it as 어묵탕; street stall signs often just say 어묵 or 오뎅. At street stalls you pick skewers yourself, so one person can eat alone; at bars it comes as a pot to share.

On the menu: 어묵탕
Usually sold: Per skewer at street stalls · 1 pot to share at bars