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

FAQs

What is eomuk bokkeum made of? ›

Eomuk means fish cake and Bokkeum means stir fry. Eomuk is typically made with a mix of mild flavored fish, starch and vegetables. It's first made into a paste, then steamed or deep fried.

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.

Popular eomuk fishcake dishes include stir fried eomuk with assorted vegetables, and eomuk soup with a refreshing radish broth. Eomuk soup, with its steaming hot broth is a well-loved winter fixture across the country.

Eomuk (어묵) is processed seafood made with pureed fish. It translates to fish cake, but obviously not the fish cake known in Western cooking. There are various dishes made with eomuk, including Eomuk soup which is hugely popular as street foods in Korea.

Before we start, what is Korean Odeng (Eomuk) made of? It's typically, a mix of alaskan pollock, cod, tilapia, and others depending on the region and season. The leftover pieces from these fishes are grounded into a paste and mixed with flour.

Korean Fish Cake (Eomuk) are a processed seafood that is made from pureed fish. I buy them from my local Korean grocery (H Mart) – you can find them in the refrigerated section, next to the tofu. You'll see that there are so many types of fish cakes sold there. Some are made with additional add-ins, like vegetables.

Is Korean Fish Cake Healthy? Fish Cakes (Odeng) can be healthy food if it's made with high-quality fish meat with not too many fillers and deep fried in clean oil.

Bento cake is a type of Korean cake that is made from steamed rice flour. The cake has a very light and fluffy texture, and is often served with sweet red bean paste or other sweet fillings. Bento cake is a popular dessert in Korea, and can be found in most bakeries and convenience stores.

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.

A Korean Fish Cake is a combination of minced fish fillets mixed with vegetables and seasonings.

Is odeng and fish cake the same? ›

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.

To make the non-spicy version, just leave out the gochujang. I don't think Korean peppers are spicy at all but you can leave those out too if you want. This will last in the fridge for up to 5 days. You do not have to reheat it to serve but you can if you prefer.

Since they're already pre-cooked, you don't need to prepare them separately. Yay for easy one-pot meals! You can even toss frozen pieces straight into boiling water; they should cook as fast as the noodles.

These stir fried fish cakes have a touch of sweetness, savory sesame oil flavor, and a hint of spiciness from the gochugaru for the ultimate easy and satisfying side dish—or snack! These ingredients are easy to find at your local Korean or Asian Grocery Store.

What is a Korean Fish Cake? 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.

Every Chinese family has their own take on the versatile fish cake. You can make this with endless combinations of ingredients, such as tofu, ground pork, and more! For this recipe, my dad shows off his simple combination of fish, shrimp and dried scallops, seasoned to perfection with a luscious marinade.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.