Why You’ll Love This Recipe
- Savory and flavorful with a chewy texture
- Popular Korean street food favorite
- Versatile for soups, stir-fries, and snacks
- Quick and easy to prepare
- Great source of protein
- Perfect for comforting meals
- Delicious with spicy or savory sauces
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fish Cakes
- 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
For the Broth Optional
- 4 cups anchovy or vegetable broth
- 2 green onions
- 1 tablespoon soy sauce
- 1 teaspoon Korean chili flakes optional
Directions
- Cut the fish into chunks and place 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 about 3 to 4 minutes per side until lightly golden and cooked through.
- If serving in broth, bring the broth ingredients 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.
Servings and timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Spicy Fish Cakes: Add Korean chili paste or chili flakes to the mixture.
- Vegetable Fish Cakes: Mix in finely chopped carrots or green onions.
- Soup Version: Serve in hot broth with noodles.
- Stir-Fried Eomuk: Slice and stir-fry with vegetables and spicy sauce.
- Air Fryer Option: Cook lightly sprayed fish cakes in the air fryer.
Storage/Reheating
Store leftover Korean fish cakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet, broth, or microwave until heated through.
Fish cakes can also be frozen for up to 2 months. Thaw before reheating for best texture.
FAQs
What are Korean fish cakes made of?
They are typically made from ground white fish mixed with starch, seasonings, and sometimes vegetables.
What do Korean fish cakes taste like?
They have a savory, slightly sweet seafood flavor with a chewy texture.
Are Korean fish cakes spicy?
Traditional fish cakes are usually mild, though spicy versions are common.
Can I use store-bought fish paste?
Yes, store-bought fish paste can save preparation time.
What dishes use Korean fish cakes?
They are used in soups, stir-fries, skewers, and noodle dishes.
Can I freeze fish cakes?
Yes, they freeze very well when stored properly.
What fish works best?
Mild white fish such as cod, pollock, or tilapia works well.
Are Korean fish cakes healthy?
They are generally high in protein and relatively low in fat.
What dipping sauce pairs well?
Soy sauce mixed with sesame oil and chili flakes is a popular choice.
Can I make them gluten-free?
Yes, use gluten-free soy sauce and ensure all ingredients are gluten-free.
Conclusion
Korean Fish Cakes are a flavorful and versatile dish that brings comforting street food flavor right into your kitchen. Whether served in warm broth, stir-fried with vegetables, or enjoyed as a snack, these savory fish cakes are satisfying and easy to customize. Their chewy texture and rich seafood flavor make them a delicious addition to many Korean-inspired meals.
PrintKorean Fish Cakes
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Korean
- Diet: Low Fat
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.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
