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

FAQs

What is the difference between eomuk and Odeng? ›

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 Bokkeum is a side dish made with Korean fishcakes stir-fried in a sweet and savory sauce. It is traditionally served in small portions and shared as an additional entree during meals!

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.

Korean fish cakes are a mixture of seafood, binders like starch or flour, and seasonings – all mashed together until smooth and hom*ogenous. They come pre-cooked in oil and frozen in most Korean grocery stores, making it easier for anyone to cook with them at home.

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.

Odeng are Korean fish cakes, and the name of a brothy soup served with those fish cakes. The name “odeng” comes from the Japanese word “oden,” a fish-cake nabemono, or hot pot. Korean rice cakes also go by the name “eomuk,” and you'll find odeng soup called eomuk guk (“guk” means “boiling water” or “soup”).

Eomuk fishcakes are essentially made from cooked dough that contains chopped fish meat. This is a high protein and low fat food that contains unsaturated fats, calcium and iron, making it a healthy option. However, it's not advisable to overindulge, as it's relatively high in sodium.

Korean fish cake has a spongy, soft but slightly chewy texture. Sometimes cheap ones may have gritty texture which are ground fish bones. What does Korean fish cake taste like? They are slightly sweet and mild with a hint of fishy but umami packed flavor.

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.

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.

How do you say fishcake in Korean? ›

Eomukguk 어묵국

Eomuk are fish cakes and guk is the Korean word for soup, so this recipe is fish cake soup with anchovy stock.

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.

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.

You can store Korean Stir-Fried Fish Cake (Eomuk Bokkeum) in an airtight container in the refrigerator for 3-4 days. They are meant to be eaten cold. but you can warm them up, if you prefer.

Cooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous.

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, 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.

Odeng/Eomuk Guk

Combine dried anchovies, dried kelp, onion, cabbage, Korean radish and water. Bring to boil over medium heat and cook for 20-30 minutes. Once the broth has been reduced by half, remove everything except for the radish and kelp (optional). Season the broth with salt and chicken bouillon or MSG.

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.