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

FAQs

What is the difference between Odeng and eomuk? ›

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.

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.

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.

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!

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.

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.

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.

Eomuk (어묵) is processed seafood made with pureed fish. It translates to fish cake, but obviously not the fish cake known in Western cooking. There are various dishes made with eomuk, including Eomuk soup which is hugely popular as street foods in Korea.

Korean fish cakes almost always contain wheat flour, and sometimes use flavorings that contain gluten as well. In this article we'll provide links to gluten free substitutes and include some recipes for eomuk that can be made gluten free.

Are Korean fish cakes frozen? ›

Eomuk 어묵 Commercial fish cakes are made of starch, flour, sugar, and ground fish, squid, or shrimp, formed into shapes, fried or steamed and then sold frozen.

In South Korea, the loanword odeng (오뎅) borrowed from Japanese oden is a synonym of eomuk (fishcakes). The boiled dish consisting of fishcakes is called by the names such as odeng-tang (오뎅탕) or eomuk-jeongol (어묵전골), with the words such as tang (soup) or jeongol (hot pot) attached to the ingredient name.

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.

Narutomaki is actually a type of kamaboko (steamed fish cake). Both have been consumed as a topping, ingredient, and snack.

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.

Oden (おでん, 御田) is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.

Korean fish cakes are called Odeng (오뎅) or Eomuk (어묵).