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

FAQs

Do Korean fish cakes need to be cooked? ›

While it's not absolutely necessary, quick blanching of the fish cake in boiling water removes excess surface oil and softens them. For vegetables, I usually use onion and scallions along with some colorful veggies such as chili peppers, bell peppers, or carrot depending on what I have in my fridge.

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.

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!

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.

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.

Cooking Instructions

Oven bake at 220°C for 20-22 minutes . Turning occasionally. Deep fry in pre-heated oil at 180°C for 4-5 minutes. Drain well before serving.

If it's floating atop a bowl of ramen, it's probably a slice of narutomaki, the iconic Japanese fishcake.

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.

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.

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.

Are Korean fish cakes real fish? ›

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.

Storage. 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.

Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat.

Storage. 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.

Kamaboko (蒲鉾, かまぼこ), or Japanese fish cake, is a processed seafood product eaten in Japanese cuisine. It consists of pureed white fish paste (surimi すり身) that's steamed, grilled, or fried until cooked and firm. You can eat it as is, cut it into a beautiful pattern, or use it as a garnish.