Cuisines : Eomuk - How to make this Korean fish cake

Eomuk, also known as Odeng  in casual speech (borrowed from Japanese “oden”), is a staple in Korean cuisine. It’s a savory fish cake made from ground white fish, flour or starch, and various seasonings. Eomuk can be eaten on its own, stir-fried (as in Eomuk Bokkeum), skewered in broth (as Eomuk Tang), or added to soups, stews, and kimbap.

Popular as a street food, particularly in winter, Eomuk served on skewers in a hot, clear broth is comforting, nutritious, and satisfying. It’s also widely available in frozen or refrigerated form at Asian grocery stores, but making it from scratch gives you control over ingredients and flavor.

---

Ingredients (for Homemade Eomuk)

Fish Paste:

• 500g white fish fillet (e.g., pollock, cod, haddock), skinless and boneless
• 1/2 small onion
• 1 medium carrot (optional, finely grated)
• 2 green onions (chopped)
• 2 garlic cloves
• 1 egg white
• 2 tbsp potato starch (or cornstarch)
• 1 tbsp all-purpose flour
• 1 tbsp sugar
• 1 tbsp mirin (optional, for aroma and slight sweetness)
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp ground white pepper
• 1 tbsp sesame oil

For Frying:

• Neutral oil (like canola or vegetable oil) for shallow frying

---

Preparation

1. Prepare the Fish Paste:

1. Cut the fish fillets into chunks and pat dry with a paper towel.
2. In a food processor, combine the fish, onion, garlic, and egg white. Pulse until finely minced.
3. Add flour, starch, sugar, mirin, soy sauce, salt, pepper, and sesame oil. Blend until it forms a smooth, thick paste.
4. Transfer to a bowl. Stir in the grated carrot and chopped green onions. Mix well.
5. Cover and refrigerate for at least 30 minutes (optional, but helps the paste firm up).

2. Shape the Fish Cakes:

1. Lightly oil your hands. Scoop about 2 tablespoons of fish paste and shape into small ovals, rectangles, or flattened discs.
2. Alternatively, you can spread the paste flat on a tray and cut into pieces after cooking.

3. Cook the Fish Cakes:

• Shallow Frying Method:

  1. Heat about 1 cm of oil in a non-stick pan over medium heat.
  2. Once the oil is hot, add shaped fish cakes without overcrowding.
  3. Fry each side for 2–3 minutes or until golden and cooked through.
  4. Drain on paper towels.

• Steaming Method (Healthier):

  1. Place shaped cakes on parchment paper in a steamer basket.
  2. Steam over boiling water for 10–12 minutes.

• Boiling (for soup style Eomuk):

  1. Drop raw shaped fish cakes into simmering water or broth.
  2. Simmer until they float and are cooked through, about 5–6 minutes.

---

Serving Suggestions:

1. Eomuk Tang (Fish Cake Soup): Skewer cooked Eomuk onto wooden sticks, simmer in broth (made with anchovy, kelp, onion, garlic), and serve hot with soy sauce or mustard dip.
2. Eomuk Bokkeum: Stir-fry sliced fish cakes with soy sauce, sugar, garlic, and vegetables like carrots and bell peppers.
3. Tteokbokki: Add to spicy rice cake stew for extra protein and flavor.
4. Kimbap Filling: Thinly slice and sauté for use in rice rolls.