• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Start Here
  • Recipes
  • Contact
    • About Us
    • Privacy Policy
  • Podcast
  • Login/Register

FutureDish

menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • About Us
  • Contact
  • Log In
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Banchan » Korean Odeng – Classic Lunchbox Banchan

    October 1, 2017 Banchan

    Korean Odeng - Classic Lunchbox Banchan

    Share44
    Tweet
    Pin168
    Reddit
    Email
    212 Shares

    Korean Odeng - Classic Lunchbox Banchan!

    Korean-Odeng

    The Korean word for fishcake is Eomuk (어묵). But many – including myself – grew up calling it Odeng – which comes from the Japanese word “odeng”.

    (History note: Korea was colonized by Japan from 1910 to 1945 - and Koreans were forced to learn Japanese during this period.)

    As a result, many Japanese-based words are still integrated in colloquial Korean

    Back to the recipe! So why is Odeng loved so much? It’s tasty, cheap and perfect as a filler ingredient.

    If you visit Seoul, you’ll see street carts that sell Tteokbokki, Sundae and Skewered Odeng (Eomuk). One skewer typically goes for 500 won ($0.50).

    Korean Eomuk

    The best part about eating this is the broth that the skewers simmer in. At the street carts, you can pour yourself a cup (self-service).

    It’s salty, savory and especially good on cold days!

    When it comes to Korean homecooking, eomuk is typically stir-fried into a savory banchan.

    Today, I will teach you a simple recipe that's delicious and easy to make:

    Before we start, what is Korean Odeng (Eomuk) made of?

    It’s typically, a mix of alaskan pollock, cod, tilapia, and others depending on the region and season.

    The leftover pieces from these fishes are grounded into a paste and mixed with flour.

    Then finely-chopped carrots, onion, salt, sugar and other ingredients are mixed into the thick and sticky paste.

    Making Eomuk

    The paste is rolled, shaped and cut into various shapes (sheets, balls and ovals). Then deep-fried for a few minutes.

    You can think of it as the sausage of the sea!

    This Stir-fried Odeng banchan is very popular as a simple banchan. You’ll see it included in meals at school cafeterias, restaurants and convenience-store dosirak lunch boxes.

    Cooking Tips:

    Add some water into the frying pan after you stir-fry the pieces – it will create steam which helps to tenderize and soften the fishcake pieces.

    Don't forget that slight touch of sweetness – add-in a scoop of honey (1 Tablespoon).

    When purchasing Korean fish cakes, we recommend Busan-based brands. Busan is a port city that is famous for its fresh seafood products.

    If you make it home, give us a tag on IG! We love seeing flipping through your pics in the morning!

    Much love to you from Korea. Daniel out! 🕺

    P.s. If you're cooking (or eating alone) at home - don't get too lonely! Play our latest discussions in the background and enjoy some food-for-thought 🙉:

    Korean Odeng

    Korean Odeng

    This stir-fried Odeng is one of the classic banchan in Korea. If you've never tasted fishcake before, this recipe is an easy and delicious one to try.
    4.7 from 13 votes
    Print Pin Rate
    Course: Easy
    Servings: 2 people

    Ingredients

    • Odeng - 250 grams
    • Onion - ½ a whole
    • Carrot - ⅓ a whole
    • Spring Onion - 1 stalk

    Seasoning

    • Minced garlic - 1 Tablespoon
    • Water - ¼ cup
    • Soy sauce - 2 Tablespoon
    • Honey - 1 Tablespoon
    • Mirin - 1 Teaspoon
    • Sesame seeds - garnish

    Instructions

    Cut Ingredients

    • Cut odeng into 1 inch rectangles. Cut carrots into small half-circles pieces. Cut onion and spring onions into thin strips.

    Stir-fry Odeng

    • 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.

    Notes

    • Watch video below for details
    Tried this recipe?Tag us at @efutureneighbor with your dish!

    Enjoying these recipes? Drop some love 🙃

    Buy us a coffeeBuy us a coffee

    Share44
    Tweet
    Pin168
    Reddit
    Email
    212 Shares
    Previous Post: « Bulgogi Stew - Bulgogi, Mushrooms and Tofu
    Next Post: Chuseok Jeon (Dongtaejeon, Pasanjeok) »

    Reader Interactions

    Comments

    1. Lili says

      March 05, 2021 at 7:09 am

      5 stars
      Love it! Easy and delicious!!

      Reply
    2. Charlie Daniels says

      September 27, 2020 at 11:37 am

      5 stars
      Made this, quick and easy. Delicious, added some shrooms.

      Reply
    3. Kristen Parks says

      April 26, 2020 at 9:53 am

      I just made tonight and it is simple and amazing. I love korean fish cake. This is my favorite banchan when I go to Korean restaurants and now I can make at home. Thank you so much!

      Reply
    4. Naki Shepard says

      April 02, 2020 at 6:06 am

      This is simple and sooo good!
      Thank you!

      Reply
    5. Abi R says

      March 19, 2020 at 5:45 am

      Is this gluten free?

      Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Our Mission

     

    It's simple! We will teach Korean cuisine to every homecook in the world.

    Shop Gochujar - Modori Cookware Set!

    Modori Sodam Cookware Set

    Future Neighbor Podcast!

    Future Neighbor - Podcast

    Get New Recipes via Email

    Sent once every week (spam belongs in Budae Jjigae - we agree!)

    Today's meal ideas

    Chicken Breast Banchan

    3 Chicken Breast Banchans: Stir-fry, Muchim & Salad

    Japanese Onigiri & Crab & Egg Drop Soup

    Pan-Fried Onigiri + Crab & Egg Drop Soup

    Korean Juk

    Korean Egg Juk - Emergency Food for a Korean

    Korean Street Toast

    Korean Street Toast - Grab N' Go Breakfast

    Korean Shabu Shabu

    Korean Shabu Shabu - Spicy Full Set Menu!

    Categories

    • Anju (9)
    • Articles (7)
    • Banchan (85)
    • BBQ & Meats (46)
    • Beef (18)
    • Beverage (6)
    • Chicken (21)
    • Course Meals (20)
    • Dessert (3)
    • Diet Meals (4)
    • Dosirak (11)
    • Finger foods (38)
    • International Foods (45)
    • Kimchi (15)
    • Korean Baked Goods (3)
    • Korean Fusion (18)
    • Most Popular Recipes (9)
    • Noodles (27)
    • Pancakes (10)
    • Pork (20)
    • Rice (18)
    • Rice Bowls (54)
    • Rice Porridge (Juk) (7)
    • Seafood (35)
    • Staple Ingredients (5)
    • Stews & Soups (47)
    • Vegetarian (49)

    Generic selectors
    Exact matches only
    Search in title
    Search in content

    Footer

    ↑ back to top

    About Us

    • Who are we?
    • Standard Measurements
    • Privacy Policy

    We Love

    • Gochujar Shop
    • Our Youtube Channel
    • Our Podcast Talks
    • This is Katie YouTube

    Contact Us

    • Email Us
    • Instagram
    • Facebook

    Copyright © 2020 FUTUREDISH