Korean Odeng Fish cake!
The Korean word for fishcake is Eomuk (어묵). But many – including myself – grew up calling it Odeng – which comes from the Japanese word “oden”.
(Korea was colonized by Japan from 1910 to 1945. There are still many Japanese-based words leftover in everyday, colloquial Korean)
So why is Odeng loved so much? It’s cheap, tasty and perfect as as filler ingredient.
If you visit Seoul, you’ll see street carts that sell Tteokbokki, Sundae and Skewered Eomuk. One skewer costs 500won ($0.50).
The best part is the broth that the skewers sit in. You can pour yourself a cup. It’s salty, savory and perfect a cold winter day!
When it comes to Korean homecooking, Eomuk is almost stir-fried into a banchan.
Today, I will introduce my favorite recipe – well balanced and easy to make:
Before we cook, what is Korean Odeng made of?
It’s made primarily from ground white fish. Typically, a mix of alaskan pollock, cod, tilapia, and others depending on the region and season.
The leftover pieces of fish are grated into a paste and mixed with wheat flour.
Then finely-chopped carrots, onion, salt, sugar and other ingredients are mixed into the chunky paste.
The paste is shaped and sectioned off into various shapes (sausages, thin sheets, balls). Then deep-fried for a few minutes.
I think its accurate to call it … the sausage of the sea!
This Stir-fried Odeng Fishcake dish is a common banchan in Korea. You’ll see it included in school cafeteria meals, restaurants and pre-made dosirak lunches.
Remember to add some water-in the frying pan after you stir-fry the pieces – this will create steam which helps tenderize and soften the fishcake pieces
You’ll also need a slight touch of sweetness – make sure to add that scoop of honey in (1 Tablespoon).
When purchasing Korean fish cakes, we recommend Busan-based brands. They make the best delicious seafood products.
If you make it home, give us a tag on IG!
Much love to you. Daniel out! 🕺
- Odeng - 250 grams
- Onion - 1/2 a whole
- Carrot - 1/3 a whole
- Spring Onion - 1 stalk
- Minced garlic - 1 Tablespoon
- Water - 1/4 cup
- Soy sauce - 2 Tablespoon
- Honey - 1 Tablespoon
- Mirin - 1 Teaspoon
- Sesame seeds - garnish
- Cut odeng into 1 inch rectangles. Cut carrots into small half-circles pieces. Cut onion and spring onions into thin strips.
- Put frying pan on a medium heat. Once it is hot, place minced garlic in. Stir garlic in the oil. Then place in the odeng pieces. Stir odeng around for a few minutes until it gets a light browning on the edges.
- Then add in the water. Stir around until most of the water has evaporated.
- Then add in the soy sauce, mirin and honey. Mix it all around together.
- Then add in carrots and onions and give another mix.
- Turn off the heat and add spring onions. Garnish with sesame seeds.
- Watch video below for details