Korean Fish Cakes, also known as eomuk or odeng, are savory seafood cakes with a chewy texture and rich umami flavor. Popular in Korean street food culture, they are delicious served in warm broth, stir-fried, or enjoyed as a snack.
Total Time:35 minutes
Yield:4 servings
Ingredients
1 pound white fish fillets
1/4 cup cornstarch
1 egg
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups anchovy or vegetable broth
2 green onions
1 tablespoon soy sauce for broth
1 teaspoon Korean chili flakes, optional
Instructions
Cut the fish into chunks and place them in a food processor.
Add cornstarch, egg, garlic, soy sauce, sesame oil, salt, and black pepper.
Blend until a smooth paste forms.
Shape the mixture into flat rectangles or fold onto skewers if desired.
Heat a lightly oiled skillet over medium heat.
Cook the fish cakes for 3 to 4 minutes per side until lightly golden and cooked through.
If serving in broth, bring the anchovy or vegetable broth, green onions, soy sauce, and optional Korean chili flakes to a gentle simmer in a pot.
Add the cooked fish cakes to the broth and simmer for a few minutes.
Serve warm with dipping sauce or broth.
Notes
Use mild white fish such as cod, pollock, or tilapia for the best texture.
For a spicier version, add Korean chili paste or extra chili flakes to the fish mixture.
Fish cakes can be sliced and stir-fried with vegetables and sauce for another serving option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked fish cakes for up to 2 months and thaw before reheating.
