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

FAQs

What is eomuk bokkeum made of? ›

This stir-fried Korean fish cake is a simple side dish (banchan) that's highly popular at home and restaurants. Learn how to prepare two different ways – mild and spicy. Eomuk (어묵) is processed seafood made with pureed fish.

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.

Popular eomuk fishcake dishes include stir fried eomuk with assorted vegetables, and eomuk soup with a refreshing radish broth. Eomuk soup, with its steaming hot broth is a well-loved winter fixture across the country.

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.

Eomuk is mostly made up of starch (potato or wheat flour, usually) and shrimp and/or squid pureéd so thoroughly you can't really tell what they are. The texture is sort of like a hot dog with small air pockets in it. Just by itself, there's not much taste to it. Its a chewy texture mostly.

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.

Is Korean Fish Cake Healthy? Fish Cakes (Odeng) can be healthy food if it's made with high-quality fish meat with not too many fillers and deep fried in clean oil. Lesser quality ones could be deep fried in oil that's been overused and you may be able to smell a bit of rancid oil which may not be healthy.

Since they're already pre-cooked, you don't need to prepare them separately. Yay for easy one-pot meals! You can even toss frozen pieces straight into boiling water; they should cook as fast as the noodles.

Can you store the spicy fish cake stir-fry? Since Eomuk Bokkeum is a stir-fried dish with a spicy sauce, it can last in the fridge longer than other side dishes. But I would say no more than 4 days. If you see the texture change from chewy to very soft, it's best to discard it.

How much is Korean fish cake? ›

It can be served chilled, in a noodle dish, in a hot soup (such as oden), or in a variety of other delicious ways. In fact, if you are familiar with fake crab meat, often used in "California Rolls", you may have had a type of this fish cake.

Eomuk (fish cake) is an iconic wintertime delicacy in Korea. A popular street food whose national place of origin and base is Busan, this quick bite is an effective way to fend off the cold.

A Korean Fish Cake is a combination of minced fish fillets mixed with vegetables and seasonings. It is a quick snack and also a side dish in authentic Korean cuisine.

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. This is because fatty fish are not suitable for making fishcakes.

Kamaboko is made from white fish, which is filleted, pounded into paste, mixed with salt, sugar, egg whites, fish sauce and Japanese sake.

Every Chinese family has their own take on the versatile fish cake. You can make this with endless combinations of ingredients, such as tofu, ground pork, and more! For this recipe, my dad shows off his simple combination of fish, shrimp and dried scallops, seasoned to perfection with a luscious marinade.