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

FAQs

What is the difference between odeng and eomuk? ›

The Korean word 'eomuk' was coined to replace the Japanese word 'oden,' which is a Japanese dish consisting of various fish cakes as main ingredients, but in Korea refers more to fish cakes than the dish made of fish cakes.

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.

These savory cakes can level up any variety of Korean ramen – soupy or saucy, mild or spicy. Since they're already pre-cooked, you don't need to prepare them separately.

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.

Samjin Fish cake is the best fish cake in Korea.

Samjin fish cake is still with you in the past and now. According to the philosophy of founder Park Jae-deok, we have followed the basic principles of good ingredients and high fish content for three generations.

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.

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.

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.

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.

Check out the selection of fish cakes (eomuk) on Weee! 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.

Can you reheat Korean fish cakes? ›

This will store for 4-5 days in the refrigerator in an airtight container. You can serve this chilled. To reheat, microwave for 2 minutes until warm or pan fry over medium heat until warm.

Microwave: Partly open the packaging and cook inside a microwave for 1 to 2 minutes. :) Boiling water: Put inside in boiling water for 2 to 3 minutes WITHOUT opening the package.

Ah-boong - a Korean fish shaped waffle cone filled with soft serve ice cream and reminiscent of taiyaki on steroids.

Narutomaki, a type of cured fish cake, is a popular ramen topping with a distinctive pink swirl.

Tteok (Korean: 떡) is a general term for Korean rice cakes. They are made with steamed flour of various grains, especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.

In South Korea, fishcakes are called eomuk (어묵), or odeng (오뎅), which is a loan word from the Japanese stew oden).

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. The death of his pets affected Jin a lot so he tried to express his sorrow through a song, which is, 'tonight'.

In South Korea, the loanword odeng (오뎅) borrowed from Japanese oden is a synonym of eomuk (fishcakes).

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.