Korean Stir-fried Fish Cake (Eomuk Bokkeum or Odeng Bokkeum) – Asian Recipes At Home (2024)

FAQs

Do Korean fish cakes need to be cooked? ›

While it's not absolutely necessary, quick blanching of the fish cake in boiling water removes excess surface oil and softens them. For vegetables, I usually use onion and scallions along with some colorful veggies such as chili peppers, bell peppers, or carrot depending on what I have in my fridge.

Eomuk means fish cake and Bokkeum means stir fry. Eomuk is typically made with a mix of mild flavored fish, starch and vegetables. It's first made into a paste, then steamed or deep fried.

Generally speaking, eomuk is an inherent Korean word which refers to the fish cake made by mashing fish and adding other things together to form a dough. Odeng is speculated to have evolved from Japanese. It is a long and flat type skewered and cooked with other vegetables and eggs.

Samjin Fish cake is the best fish cake in Korea.

It's a best side dish that comes on the table for every meal from the refugees' nutrition food!

They come pre-cooked in oil and frozen in most Korean grocery stores, making it easier for anyone to cook with them at home. Do you want to master this ingredient? Start with these Korean fish cake recipes.

Store-bought, unopened fish cakes typically last for about a week past the printed date on the package. Once opened, they should be consumed within 2 to 3 days. If frozen, they will last for about 6 months.

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.

To make the non-spicy version, just leave out the gochujang. I don't think Korean peppers are spicy at all but you can leave those out too if you want. This will last in the fridge for up to 5 days. You do not have to reheat it to serve but you can if you prefer.

Today I'm very happy to show you my recipe for homemade fish cake, called eomuk in Korean.

But, sadly Eomuk died after some months and Jin bought another sugar glider named Gukmul to accompany Odeng. Unfortunately, Odeng died in 2019 after a height accident.

What does Korean fish cake taste like? ›

What does Korean fish cake taste like? They are slightly sweet and mild with a hint of fishy but umami packed flavor.

Bento cake is a type of Korean cake that is made from steamed rice flour. The cake has a very light and fluffy texture, and is often served with sweet red bean paste or other sweet fillings. Bento cake is a popular dessert in Korea, and can be found in most bakeries and convenience stores.

Korean Fish cakes (or eomuk) are a processed seafood that is made from pureed fish. I buy them from my local Korean grocery (H Mart) – you can find them in the refrigerated section, next to the tofu.

Generally served cold or room temperature at Korean restaurants or at Korean BBQ as a complimentary side dish. It's usually made in advance in a big batch and stored in an airtight container. This dish can be enjoyed with a bowl of rice and other side dishes (banchans in Korean).

In South Korea, fishcakes are called eomuk (어묵), or odeng (오뎅), which is a loan word from the Japanese stew oden). Fish cakes are mainly made of corvina or cuttlefish which contains less fat.

These fishcakes are packed full of flavour and can be eaten hot or cold. We've used sweet potatoes instead of white potato as they're an excellent source of vitamin A which we need for healthy eyes. Salmon is rich in healthy fats which helps to lower cholesterol levels and reduce your risk of heart disease.

Narutomaki Is A Good and Colorful Addition To Your Ramen

Eat narutomaki on its own or with classic ramen noodles. You can also upgrade it a bit more by adding it to your salads and stir-fried noodle dishes. Undeniably though, the classic route with miso, shio, and ramen is one of the best ways to enjoy this fish cake.

Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.