Print

Korean Fish Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Cut the fish into chunks and place them in a food processor.
  2. Add cornstarch, egg, garlic, soy sauce, sesame oil, salt, and black pepper.
  3. Blend until a smooth paste forms.
  4. Shape the mixture into flat rectangles or fold onto skewers if desired.
  5. Heat a lightly oiled skillet over medium heat.
  6. Cook the fish cakes for 3 to 4 minutes per side until lightly golden and cooked through.
  7. 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.
  8. Add the cooked fish cakes to the broth and simmer for a few minutes.
  9. 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

Find it online: https://thefamilycooking.com/korean-fish-cakes/