It is a simple, tasty, and affordable version of a dish for fish. It tastes savory with soft texture and can have various flavors depending on the additional ingredient. Koreans use the Fish Cake for everyday meals with a variety of recipes. Most commonly, just deep fry and put some sauce on it.
What is Korean fish cake made of?
A Korean Fish Cake is nothing but ground or minced fish fillets mixed with vegetables, seasonings, eggs and flour. The mixture is then shaped into small balls and deep-fried. A quick snack or appetizer, our Korean Cake recipe is an authentic Asian dish.
What exactly is fish cake?
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, flour and egg. They can include a combination of fish paste and surimi.
Is Korean fish cake healthy?
Fish Cakes (Odeng) can be a healthy food if it’s made with high quality fish meat, not too much fillers and deep fried in clean oil. A lesser quality ones could be deep fried in oil that’s been overused and you may be able to smell a bit of rancid oil which may not be healthy.
What is the taste of odeng?
I can’t really describe the taste of odeng. It’s mild and warm and definitely umami. When I first tried it, I was not at all disgusted, but didn’t really see the appeal.
Are Korean fish cakes cooked?
Typically more than 50% of the ingredient is Surimi then followed by wheat flour (30%), carrots, onion, salt, sugar and other added ingredients. Once these ingredients are mixed together, they are kneaded, shaped then boiled or steamed or fried.
What kind of fish is used in Korean fish cake?
A common white fish fillet used for Korean fish cakes is cod or pollock.
What do Japanese fish cakes taste like?
The steamed fish cakes typically have a mild and sweet taste, and they are ready to use right away. You can serve them chilled or add as a topping to various noodle dishes or hot pots. When grilled, they have a nice warm toasty flavor and can be enjoyed on their own.
Are fish cakes unhealthy?
The truth: There is only about 100 calories difference, and the fish cake option is much higher in fat, including more saturated fat in the form of butter and cream in the mash. However the fish and chips contain more of the artificial trans-fats found in commercial frying oils.
Is fish cake real fish?
Fish cakes are made from ground fish and flour or starch that is formed into small loafs and then steamed or fried. Fish cakes are used in a variety of Japanese dishes such as soups and stews, appetizers and boxed lunches.
What does Tteokbokki taste like?
What does tteokbokki taste like? It tastes like heaven! If you love carbs, you’ll love tteokbokki. It’s chewy and filling, sweet and spicy and savory.
What is Narutomaki made of?
Narutomaki is made from surimi (white fish paste) that’s been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.
Is fish cake processed food?
Fish cakes (also called fishcakes or fish pastes) are highly consumed in Korea and Japan. In the Korean Food Standards Codex, fish cakes are defined as a processed marine product containing salt-soluble protein from fish meat (1).
How do you eat odeng?
Serve in a bowl. Garnish with green onions and ssukat. Also serve soy sauce and yellow mustard or wasabi. Odeng tastes great when dipped in soy sauce mixed with mustard or wasabi.
How many calories are in a Korean fish cake?
How long would it take to burn off 370 KCal?
|3.2 oz||fried fish cake||167|
How much is odeng in Korea?
How much is Odeng? Besides being absolutely delicious, it is cheap! You can get a stick of fishcakes for 500 won each! That’s just.
What are Korean fish cakes?
If you are, then it might be time to try some Korean fish cakes. Although similar to rice cakes, they are a unique flavor that will delight your taste buds. The Korean word is Eomuk, but a secondary name for it is odeng, which comes from the Japanese loanword oden.
What are fish cakes made of?
The fish cakes are made from ground-up white fish. Three types of fish commonly used are Alaskan pollock, cod, and tilapia. There are other types of fish used, too, but that depends on the region and the season of when the fish cakes are being made.
What is the best Korean food in South Korea?
Odeng is one of the gems of Korean food for me. It scores top points in three important categories: it tastes great, it’s filling and it’s cheap. It’s also pretty much available everywhere you go, including malls, supermarkets, convenience stores and even 5-star hotels.
What is odeng (Korean soup)?
It’s a hearty treat often served with soju or jeongjong (a Korean version of sake). The color, taste and shape of the odeng vary a lot depending on where you order the soup, so you may have to root around to find your favorite.
Korean Fish Cake Recipe – How To Make Korean Fish Cake – Licious
- Asian food is a treat for your taste buds.
- There are varieties of quick recipes that involve using a lot of seafood.
- The following recipe for Korean Fish Cake is simple to make at home and will impress your guests.
- A Korean Fish Cake is nothing but ground or minced fish fillets mixed with vegetables, seasonings, eggs and flour.
- The mixture is then shaped into small balls and deep-fried.
Our Korean Cake recipe is an authentic Asian dish that can be served as a quick snack or appetizer.Check out the recipe below.Reef Cod, Squid Rings, and Freshwater Prawns are all available for purchase on Licious.
- Explore our website for a variety of other fresh seafood options such as fish, prawns, and crabs, and use Licious to create your next delicious recipe!
- Print Recipe Korean Fish Cakes: Make A Healthy Fish Snack At Home Instructions
- Cold water should be used to wash the fish cubes, squid rings, and prawns separately. Remove them from the water and pat them dry. Put the fish cubes, squid rings, and prawns in a blender and mix until smooth. Finely mince the ingredients and transfer the mixture to a mixing basin.
- Combine the onions, capsicum, carrots, and chives in a blender with the rest of the ingredients. Add them to the mixing bowl when they have been well blended.
- In the same mixing bowl as the seafood and vegetable blend, combine the egg white, rice wine, sugar, salt, starch, and flour until well combined. Make sure all of the ingredients are well combined.
- 1 spoonful of the combined mixture should be scooped and shaped into a ball. Using the mixture, form as many balls as you require. Place the fish balls on a platter lined with parchment paper and cover with plastic wrap. Using a wok or deep saucepan, heat some vegetable oil over a high temperature until shimmering. Once the pan is heated, reduce the heat to low and add some fish cake balls. Deep-fry them until they are done to your liking. In order for the outside crust to become crispy, the interior crust must remain soft and supple. Make sure to top with tomato ketchup and relish before serving!
- Notes about the Recipe Recipe Tip You may use any white fish that is readily available in your area to prepare this Korean Fish Cake recipe.
- Please share your adaptation of this dish.
- What is the best way to prepare Fish Cakes at home?
- Please share your interpretation with us!
- Frequently Asked Questions are included below.
Is it possible to increase or reduce the seafood ratio?Yes.You may adjust the amount of fish, squid, and prawns in the dish to suit your tastes and preferences.
- Is it possible to preserve fried Korean Fish Cakes?
- The fried Korean Fish Cakes may be kept refrigerated for up to a week.
What are fish cakes?
- Even though Korean Fish Cakes have their origins in Japan, they have quickly become one of the most popular ingredients for everyday cooking in Korea.
- Koreans refer to it as either Eomuk or Odeng, whereas the Japanese refer to it as Oden.
- Odeng is available in a variety of shapes and sizes, and it is created with pureed white fish, a batter that is frequently produced from potato starch, sugar, and pureed vegetables, among other ingredients.
- They are marketed on their own or in a variety of marinades and sauces.
- They are also used to produce tteokbokki, or fish cake soup, which is popular in Korea.
It’s also used to produce a side dish called Odeng Bokkeum, which is gently sautéed.
Where and What To Buy
- The frozen area or refrigerated department of Korean and Asian grocery shops is where you will find them.
- Samho and Sempio are well-known Korean companies, and this particular item is from one of them.
- It is commonly referred to as (Busan Eomuk), which refers to the seaside city of Busan, and because they are well-known for its seafood, it is a suggestion that this one should have more fish than fillers – but of course, you can’t just trust the description.
- Lower-quality fish cakes may contain more starch (fillers) than fish flesh; thus, search for fish cakes in which the major ingredient is fish paste or fish meat.
How to Use/Cook
- Korean fish cakes (Eomuk) are typically prepared in one of two ways: fried or steamed.
- Eomuk Bokkeum is made from thin sheets of paper (known as Shijang Odeng ).
- Simply chop the vegetables into strips and sauté them in a little water, soy sauce, and sugar.
- Finish with a sprinkle of sesame seeds and a few chopped green onions.
- Tteokbokki can also benefit from the addition of these for a nice diversity in texture and flavor.
Make Fish Cake Soup (Odeng Guk) or Udon Noodle Soup with skewered ones or multi-shaped packets (recipe below).SOUP WITH FISH CAKES RECIPE
How to Clean/Store
In a sealed bag or container, store them in the refrigerator until their expiration date, or store them in the freezer for a longer period of time. They can be blanched in boiling water prior to use in order to remove any extra oil and soften them before cooking, although this is not a required procedure.
Fish Cakes (Odeng) may be a nutritious dish if they are created with high-quality fish flesh and without excessive fillers, and they are deep-fried in clean oil. A lower-quality product may have been deep-fried in oil that has been abused, and you may be able to smell a faint odor of rancid oil, which is potentially harmful to your health.
Ode to odeng
- I’m not sure if odeng can be considered a ″comfort meal″ in the traditional sense.
- The online dictionary at vocabulary.com defines ″comfort food″ as food that is simply produced and provides a feeling of wellness; often, comfort food contains a high sugar or carbohydrate content and is connected with childhood or with home cooking.
- I have no recollection of eating this typical Korean street dish as a youngster, and it does not appear to contain a significant amount of sugar or carbohydrates.
- It is, on the other hand, simply prepared.
- As for the sense of wellbeing…
well, I wouldn’t recommend a few skewers of odeng in the event of a romantic breakup or a poor performance on a crucial exam–but if it’s the first chilly and breezy day of November, or if you’re walking through the rain in March, then find yourself an odeng stall and make your body feel good.- It is, in my opinion, the ideal marriage of ″street food″ with ″comfort food.″ What exactly is odeng?It is sometimes referred to as ″fish cake″ by Koreans who speak English, however that translation does not sit well with Westerners who are familiar with crab cake or salmon croquettes.
- It’s the same cultural translation difficulty that uninitiated Westerners encounter when Koreans refer to ″rice cake,″ which is not actually a cake at all.
- Another word that is occasionally used is ″fish paste,″ which is arguably preferable to ″cake,″ but ″paste″ conjures up images of a gooey material that may be spooned from a tub or jar, such as ″soybean paste″ or ″red pepper paste″ in the minds of native English speakers.
- Several years ago, I was exposed to odeng for the first time, and as I heard more about it, I quickly exclaimed, ″Oh!
- ″It’s fish Spam!″ says the narrator.
- Even if I get in problems with Hormel for copyright infringement, anytime I present it to a foreigner who is unfamiliar with it, I just say ″fish Spam″ and they immediately understand what I’m talking about.
Odeng does start off as ″seasoned fish paste,″ which is then dried and molded into sheets or sausage-like forms, depending on the recipe.Before it becomes fish paste, it is first transformed into fish puree (you may wonder, as I did, ″Fish?If you ask ″What kind of fish?″ you will not receive a response–not from me, not from Koreans, and not even from the internet.
- I suppose it’s like to asking what portion of a pig is used to produce Spam).
- Starch, a little amount of rice flour or other flour, salt, sugar, and perhaps (?) soju are all included.
- There are several dishes that call for odeng (and I enjoy most of them), but the fish Spam I’m talking about today–the ordinary street version–consists of strips of flat odeng that have been skewered and fried in boiling water until the fish is opaque (not really boiled, just slow-cooked).
- The broth is often flavored with Korean radish or onions, as well as a portion of a crab or anchovies, or even a slice of pumpkin in certain cases.
- Apple is added by our favorite restaurant.
- Spam is grilled fish served with a soy sauce-based ″dipping sauce,″ and kimchi is a fantastic complement to the dish.
- Using the ladle and a paper cup (or, at our favorite establishment, a metal bowl) to pour some of the broth (which is completely free!) for drinking is a good idea.
- It’s just incredible!
- I’m not sure I can adequately explain the flavor of odeng.
It’s light and warm, with a distinct umami flavor.My initial reaction was not one of distaste; rather, I couldn’t see what the appeal was in the dish.However, after years of consuming one or two sticks of odeng while sampling other Korean street foods–and especially after enjoying romantic walks through the rainy March or freezing November with The Goddess–odeng is now frequently the primary aim, rather than a side-goal to be pursued.The fact that it is inexpensive and readily available makes it a good choice for street food, according to my tastes.One final point: if you travel to South Korea and begin to love odeng, you will be informed by a patriotic Korean that odeng is a ″incorrect″ or ″improper″ phrase since it is derived from the Japanese word oden (a soup that includes fish Spam among its ingredients).These nationalists will tell you what the ″real Korean″ name of the fish Spam is if you ask them.
It is unlikely that you will remember the proper name of this dish because practically everyone simply refers to it as odeng.When we were expected to say ″freedom fries″ instead of ″French fries,″ we were a little confused.That’s exactly how it is.
Other Korean street foods, and how I’ve changed
- I put the emphasis on ″Korean″ because there are numerous Western-influenced street snacks (ice cream, cotton candy, sausages, fries, etc.) that I am not included in my list of Korean street foods.
- Despite the fact that they are not of Korean origin, I believe them to be Korean dishes.
- Boongeoh bbang (goldfish bread), also known as boongeoh bbang.
- Essentially, they are pancakes fried into hollow goldfish forms and filled with delicious red bean paste, which are baked into the batter.
I didn’t care for them when I first arrived in Korea, but I’m beginning to like them more and more.Once again, on a chilly day, a freshly baked is delicious, warm, full, and inexpensive to prepare.I’m fine with one or two every month or so if I consume that many.
- Boiled silkworm larva (also known as beondeggi) in a broth.
- Definitely umami, but in a way that is a little overwhelming.
- It has not altered my mind that, when dining on grilled pig belly or intestinals in a restaurant, I would also prefer a tiny dish of silkworm larvae to accompany the meal.
- But if I’m walking down the street, I’m not going to succumb to temptation.
3.Spicy and chewy rice cakes (ddeokbokki), also known as ddeokbokki.Originally from the Philippines, this was my first favorite street dish, back when it was really…
- Nowadays, the tastes of Korean youths have evolved, and this cuisine has evolved with them.
- A lot of the time, it’s very sweet, and some people completely ruin it by adding mozzarella cheese.
- Unless I’m very certain that I’m receiving ″the original,″ I’ll pass.
- well, anything, really; () or teegim, to name a few things.
- Yes, it is unhealthy, no doubt about it.
My teegim craving is only satisfied at home now, during the ChuSeok holiday dinners that my family prepares.But, my, what a diversity!Not just potatoes, or sweet potato slices, but nearly any vegetable or dumpling may be used in this recipe.Was it ever dawned on you that you could deep-fry a boiled egg?Do you have any idea how delectable that is?You can also get deep-fried kimbap in the form of mini-rolls.
5.Filled griddle cakes () or hodeok (steamed griddle cakes).Approximately the size of a silver-dollar pancake, they were initially filled with a delicious walnut-based filling, but today there are many different filling options.They’re tasty…but perhaps a little too sugary for me.When it comes to the original walnut filling, I’ll only (and seldom) choose it, and I’ll almost always regret it before finishing the dish.
- Nonetheless, on a chilly day…
- Fish spam sausage on a stick () or hotba (sausage on a stick).
- Yes, this is an odeng sausage that has been skewered (often with a wooden chopstick) and deep-fried in oil till golden brown.
- It might surprise you to learn that this is my least favorite.
- I tried one once and haven’t had a desire to try one since.
- As much as I enjoy my fish Spam fried in water, there is something about the mix of oiliness and fishiness that doesn’t sit well with me.
Blood sausage (), also known as soondae.This is commonly referred to as a ″sundae″ in Korea, but it will come as a huge surprise to Westerners who are anticipating ice cream with chocolate sauce.It’s even pronounced ″soon-day″ in certain circles.I wouldn’t suggest this as street food unless you are really familiar with the vendor and his or her products.If the blood sausage (which is produced from pig blood, cow blood, and different ″parts″) is served with slices of lung and/or liver, it’s very delicious…if it’s good soondae, that is.
Soondae was one of the first things I tasted when I arrived in Korea, and I really loved it.It was something I ate countless times.A few years later, I had a bad soondae from a street cart, and it left me with a taste in my mouth that simply wouldn’t go away.
- Once I met Shil, I decided not to try it again until she had heard about my situation.
- When I informed her about my experience, she quickly responded with, ″Sure, you got the cheap thing–now let’s go buy the nice stuff.″ This is one of those columns that I wish I hadn’t written before supper.
- Consider the following scenario: you meet an overseas exchange student at Keimyung who expresses an interest in accompanying you and eating some street cuisine with you.
- The options are:,,,,,,,,,, or another option.
- Which one would you suggest to a new foreign acquaintance, and why would you recommend it?
- What would you tell them (in the way of an explanation or a caution) before they attempted to eat the dish?
- The deadline for submissions to this journal is Tuesday, November 27, at midnight.
What Korean Fish Cake Looks Like and is Made of
- The Korean fish cake (Eomuk,, or Odeng, ) seen above is what I frequently use in my fish cake stir fry and, on occasion, in my fish cake soup recipes.
- Other forms (for example, round balls, long thin sticks, squares, and so on) are also available upon request.
- If you’re not in Korea, you can usually get it in the freezer department of a Korean grocery shop (if you’re not in Korea).
- In Korea, it is stocked in the refrigerated department of the supermarket.
- This 1 kilogram (2.2 pound) fish cake will cost you around AUD $9 to make.
What it is made of and how it is made?
- Surimi makes up more than half of the ingredient list, followed by wheat flour (30 percent), carrots, onion, salt, sugar, and other optional additions.
- Surimi is typically used in sushi rolls.
- Once the ingredients have been combined, they are kneaded and molded before being boiled, steamed, or fried until done.
- Do you want to make it from the ground up?
- If so, read on.
Then give my recipes a go.There are two possibilities available to you.One for a side dish of fish cake and another for a soup of fish cake.
- It’s quick and simple to create, and it tastes better, too!
- Welcome to my Korean cooking space!
- The fact that you’re here makes my day.
- My name is Sue, and I’m the brains behind My Korean Kitchen (since 2006).
- I enjoy delicious cuisine and making recipes as simple as possible.
Here you can discover my favorite dishes that have been tried and tested by my family.Thank you for taking the time to visit!Copyright: Unless otherwise stated, all photography and information on this site is the intellectual property of Sue Pressey, owner of My Korean Kitchen (unless otherwise acknowledged).
- It is strictly prohibited to copy and/or paste whole recipes and photographs into any social media channels or websites without my prior approval in writing.
- This is expressly banned by law.
- Using a single image and a brief synopsis of my post in your own words is permitted, provided that due acknowledgment is given to myself and a link back to my original recipe is provided.
- Thank you very much.
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How to Make Korean Fish Cakes
- Here’s how to make traditional Korean fish cakes from scratch.
- (This is the first part of a two-part series on how to make Korean fish cakes.
- The following link will provide you with instructions on how to prepare Korean fish cakes for soup.
- Over the years, one of the most often asked topics by my readers has been how to create Korean fish cakes from scratch.
- This has been one of the top five inquiries I’ve received.
Is this a question that you have as well?Then you will be pleased to know that I will be providing my version of Korean fish cake recipe in this article as well as in the following one, which you can find here.The reason I divided these recipes into two sections is because they are intended for two different purposes.
- It will be covered in this post how to create Korean fish cakes for appetisers, side dishes, and snacks, and it will be covered in the following post how to make Korean fish cakes for soup.
- Is this something you’d be interested in?
- Let’s speak about the fish cake for a moment.
- Korean fish cake is a rather easy to get by dish in my area, thus I never bothered to make it myself previously.
- Aside from that, I felt it was a very complex procedure.
To my amazement, I discovered that it is quite simple and quick to prepare — it takes less than 30 minutes and is both delicious and nutritious when compared to the equivalent of a square package version.In addition to being more expensive (it cost me around AUD $1 per 1 Tbsp size fish cake ball), the one disadvantage of making this from scratch is that you will never want to go back to using the package version.That will merely come out as contrived, phony, unhealthy, and out of place.
- I hope you are not under the impression that my photographs resemble some type of chicken popcorn.
- This is something I want to emphasize.
- They are known as FISH CAKE (balls).
- In terms of flavor, it’s quite similar to Korean hot bar (Hotbar, ), with the exception that it comes in ball forms rather than bar shapes.
- The reason for this is that making it in bar forms is a little more difficult.
- To keep the form solid, you will most likely need to add a significant amount of flour and starch.
- However, I wanted to maximize the meat content while minimizing the amount of bonding agent (meaning flour and starch), which is why I used ball forms.
- As a side note, producing hand crafted fish cakes (Suje Eomuk, ) at home is currently a highly popular trend in Korea, thanks to the appearance of one of the country’s most famous actors, Cha Seung-won (), on the extremely popular cable TV show Three meals a day ().
- This Korean culinary program is all about preparing meals with little supplies in a remote rural section of the country.
It sounds like a fascinating program, which I haven’t watched yet.In any case, I hope you enjoy experimenting with my recipe.It has such a pleasing effect on individuals.Serve it as finger food at your next party or pack it in your children’s lunchboxes.You give it a name!Good luck in the kitchen!
Korean Cookand magazine provided the inspiration for this recipe.
Ingredients for Korean fish cake, About 28 fish balls that are 1 Tbsp size
- 250g (0.55 pounds) boneless, skinless white fish fillet (I used fresh goldband snapper for this recipe
- it was delicious). Cod or pollock are also acceptable options. (See the Notes section for further details.)
- 150g (0.33 pounds) skinless squid body (Squid legs can also be used in this recipe). squid (I used frozen banana prawns. )
- 55g (1.9 ounces) yellow onion, peeled and rinsed
- 30g (1.1 ounces) carrots, peeled and rinsed
- 25g (0.9 ounces) red capsicum (bell pepper), peeled and rinsed
- 20g (0.7 ounces) chives, rinsed and chopped into index finger lengths
- 25g (0.9 ounces) red capsicum (bell pepper
- 1 extra large egg white
- 1 teaspoon rice wine (mirim)
- 1 teaspoon white sugar
- 1 teaspoon fine salt
- 2 tablespoons potato starch
- 2 tablespoons all-purpose flour
- 3 to 4 cups vegetable oil for deep frying
- 1 teaspoon rice wine (mirim)
- 1 teaspoon white sugar
- 1 teaspoon fine salt
*1 Tbsp = 15 ml
How to Make Korean Fish Cakes
- * Any frozen seafood should be defrosted first before it is used in any recipes.
- Wash the fish, squid, and prawns separately in cold water and pat them dry with paper towels after each washing.
- Cut the fish and squid into small bits and set aside.
- (There is no need to chop up the prawns.) Place all of the ingredients in a food processor and pulse until finely ground.
- (It takes anywhere from 30 seconds to 1 minute.) Place the ground seafood batch in a large mixing dish and set aside.
2.Separately blot dry all of the veggies with a paper towel to prevent cross contamination.Place them in a food processor and pulse until they are finely ground.
- (It takes around 10 seconds.) Transfer the ground veggies batch to a large mixing dish and set aside.
- 3.Combine the remaining ingredients (egg white, rice wine, sugar, salt, starch, and flour) in a large mixing bowl until thoroughly combined.
- Prepare two big flat plates by lining them with waxed paper (e.g., baking paper) and setting them aside.
- Using another spoon, scoop out 1 tablespoon of the fish cake mixture and transfer it to a plate (tea spoon size is good).
- Place the fish cake ball on the waxed paper and press down firmly.
Continue in this manner for the remainder of the mixture.4.Place the vegetable oil in a large sauce pan and bring it to a boil over high heat, stirring constantly, until it bubbles (about 5 mins).
- Reduce the heat to a medium or medium-low setting if necessary.
- Using tongs, place several fish cake balls (no more than 6 balls at a time, depending on the size of your sauce pan) into a pan and deep fried them until they are cooked through (usually for 2 to 3 mins).
- Despite the fact that the outside of the fish ball is ″very lightly″ crispy, the inside of the fish ball is quite soft.
- Using a sieve, remove the fried fish cake balls from the pan.
- Transfer them to a piece of greased baking paper or a paper towel to absorb some of the oil.
- Allow for a 5- to 10-minute cooling down period.
- Finally, serve and enjoy!
If you like, you may top it with some tomato sauce, ketchup, or mustard sauce.Alternatively, this can be used as an ingredient in various fish cake meals (e.g.fish cake stir fry).
- Cod or pollock are two white fish fillets that are commonly used in Korean fish cakes. Despite the fact that I utilized freshly caught goldband snapper from Australia. (It happened to be the only white fish available at the store the other day.) And, boy, was it delicious. It was very excellent! If you have the opportunity, you should take advantage of it. When it comes to the final flavor of the fish cakes, I believe that not only does the type of fish you use (i.e. fresh or frozen), but also the species of fish you use, all have an impact on the overall taste of the fish cakes at the end. It’s a tiny distinction, but I could tell a difference between fresh goldband snapper fillet and frozen cod fillet when I cooked with the former (this was in my 2nd time testing). The first one was significantly superior
- Depending on your desire, you can use a different ratio of seafood to mine. I used the following proportions: fish fillet (5): squid (3): prawn (2). Just keep in mind that squid and prawns have a chewier and more elastic feel than fish fillets.
- If you don’t have a food processor, you might try using a hand-held blender to get the same results. However, because I have never used it before and cannot say for certain, I believe it will perform better than the traditional style (stand-alone kind) of blender. I attempted to mince my seafood in my Vitamix, but it did not turn out well since the fish got trapped underneath the blades and all it did was empty spinning. Getting the food out was also a challenge, due to the blades getting in the way.
- If you don’t have any electric instruments for grinding the meat, you may always do it by hand using your hands and a knife if you don’t have any electric tools. It simply requires a great deal of mincing (which may be accompanied by painful joints) and a significant amount of time. In the event that you choose to use this approach, the texture will be somewhat different from mine.
- As you should always do when cooking, keep an eye out for oil splashes.
- It’s fine to eat this when it’s cold, but it’s much better while it’s still warm. You can reheat it whenever you need to (usually for 1 min 30 sec to 2 mins). The time will vary based on your microwave’s capabilities.
- Unused fried fish cakes can be freezer for up to 3 months if they are not eaten immediately. It is not my own experience, but rather the general frozen food guideline, that informs this statement.
- Other recipes that you can create with these fish cakes include fish cake stir fry (Eomuk Bokkeum, or Odeng Bokkeum, ) and Korean spicy rice cakes (Ddeokbokki, ), all of which are delicious. You may, of course, eat them on their own as well. It may be served as a side dish, snack, or appetizer with ease.
- I used fresh goldband snapper for this recipe, which weighed 250 g boneless skinless white fish fillet (0.55 pounds). Cod or pollock are also acceptable options. Additional information may be found in the Notes section.
- It is also possible to use squid legs in place of the 150 g skinless squid body (0.3 pounds). 1 extra large egg white
- 1 tbsp rice wine (mirim)
- 1 tbsp white sugar
- 1 teaspoon fine salt
- 2 Tbsp potato starch
- 2 Tbsp cornstarch
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 2 Tbsp cornstarch
- 1 tbsp cornstarch
- 2 Tbsp cornstarch
- 1 tbs
*Any frozen seafood should be defrosted first before being prepared.
- Individually rinse the fish, squid, and prawns in cold water before patting them dry with a paper towel on a clean surface. Cut the fish and squid into small bits and set aside. (There is no need to chop up the prawns.) Place all of the ingredients in a food processor and pulse until finely ground. (It takes anywhere from 30 seconds to 1 minute.) Transfer the ground seafood batch to a large mixing bowl
- blot dry all of the veggies with a paper towel on a separate sheet of paper. Place them in a food processor and pulse until they are finely ground. (It takes around 10 seconds.) Transfer the ground veggies batch to a large mixing basin
- add the remaining ingredients (egg white, rice wine, sugar, salt, starch, and flour) to the bowl and thoroughly combine them. Prepare two big flat plates by lining them with waxed paper (e.g., baking paper) and setting them aside. Using another spoon, scoop out 1 tablespoon of the fish cake mixture and transfer it to a plate (tea spoon size is good). Place the fish cake ball on the waxed paper and press down firmly. Make a second batch of the mixture in the same manner. Place the vegetable oil in a large sauce pan and bring it to a boil over high heat until it bubbles (about 5 mins). Reduce the heat to a medium or medium-low setting if necessary. Using tongs, place several fish cake balls (no more than 6 balls at a time, depending on the size of your sauce pan) into a pan and deep fried them until they are cooked through (usually for 2 to 3 mins). It is necessary to sift the fried fish cake balls out using a sieve since the outside is ″very lightly″ crispy while the interior is extremely mushy
- Transfer them to a piece of greased baking paper or a paper towel to absorb some of the oil. Allow for 5 to 10 minutes of cooling time before serving and enjoying! If you like, you may top it with some tomato sauce, ketchup, or mustard sauce. Alternatively, this can be used as an ingredient in other fish cake meals (for example, fish cake stir fry).
Kamaboko (Japanese Fish Cake)
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- Kamaboko (, pronounced ″fish cake″), also known as Japanese fish cake, is a traditional and processed seafood item that is used in a variety of dishes in Japanese cuisine.
- A white fish paste (known as surimi) is used to make it, which is then pureed and cooked in various methods such as steaming, grilling, or frying until thoroughly cooked and firm.
Kamaboko may be found in a variety of shapes, sizes, and textures, among other things.The steamed fish cakes normally have a light and sweet flavor, and they are ready to serve immediately after they have been cooked.You may serve them cold or use them as a garnish on a variety of noodle meals or hot pots.
- When grilled, they take on a pleasant warm toasty flavor and may be eaten on their own as an appetizer.
A Long History of Food Preservation
- Since the 14th century AD, the Japanese have been preserving food with kamaboko fish cakes as a means of food preservation.
- In this procedure, several varieties of white fish are combined, the meat is ground into a gelatinous paste, and the mixture is occasionally seasoned with seasonings such as salt, flour, and egg before being fried.
- Keep the completed product in your possession for future enjoyment.
- Check out our entertaining tour of the Suzuhiro Kamaboko Museum in Odawara if you want to have a closer look at the process of making fish cakes.
Different Types of Kamaboko
- The most frequent forms of kamaboko are red kamaboko and white kamaboko (seen below), both of which are marketed in semicylindrical loaves and are available in a variety of sizes.
- The red one (also known as the ‘aka kamaboko’) is actually white on the inside with a bright pink exterior coating, which is what distinguishes it from the others.
- In Japan, it is commonly used as a topping for noodle meals such as udon and soba..
- These two varieties of fish cakes are also offered at festive events such as the Japanese New Year, as the colors red and white are believed to bring good fortune to the eater.
- Discover the seven most stunning designs for cutting Japanese fish cake.
Narutomaki is another well-known fish cake that is distinguished by its pink spiral design.It is sold in the form of a tube.Noodle soup garnished with Naruto fish cake, which has been finely sliced to expose its lovely design.
- Chikuwa is a grilled fish cake that is served as a snack.
- It is long and cylindrical in shape.
- It has a great toasted taste and is especially good with oden (steamed rice).
- Chikuwa is available for purchase in convenience stores and on the food floor of department stores in Japan, among other locations.
- Other forms of kamaboko include jakoten (fried kamaboko), chkama (cheese kamaboko), and specialized kamaboko that are offered as part of Osechi Ryori (traditional Japanese cuisine) (Japanese new year food).
Recipes Featuring Kamaboko Fish Cakes
- Noodle Soup Oden with Kamaboko Fish Cakes and Salmon Roe Kamaboko Fish Cakes with Salmon Roe (Japanese Fish Cake Stew) Sara Udon is a woman who lives in the United States (Crispy Noodles with Seafood) I’m Nami and I’m a Japanese home cook living in San Francisco with my husband and two children.
- Have a great time exploring the 800+ traditional and modern Japanese recipes I’ve shared with you, along with step-by-step images and How-To videos on YouTube.
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Fat food lies
- A new line of low-fat ice cream will be introduced later this year, but it is difficult to convince those of us who are health-conscious that eating ice cream will suddenly become a more healthy alternative.
- But, is it possible that some of our preconceived notions about the quantity of fat and sugar in foods are really hindering our efforts to maintain a healthy and trim physique?
- If you’d never conceive of wolfing down a double cheeseburger and fries for lunch, but would cheerfully scarf into a tuna sandwich and a bean salad for dinner, you may want to reconsider your culinary preferences – the fast-food option is actually healthier for your waistline than the healthier one.
- In this article, we demonstrate that not all ″bad″ meals are the nutritional pariahs that you might expect, and that some of the ″healthier″ alternatives that we take without question might really be worse for us.
- The first deception is that fish cakes are more nutritious than fish and chips.
Cod and chips from a chip shop, deep fried.- 870 calories and 47.8 grams of fat 763 calories, 60.6 grams of fat, and a serving of fish cakes with tartare sauce.The fact is that there is only a 100-calorie difference between the two options, and the fish cake choice has significantly more fat, notably more saturated fat in the form of butter and cream in the mashed potatoes.
- The artificial trans-fats present in industrial frying oils, on the other hand, are more prevalent in the fish and chips.
- So, what is a more nutritious alternative?
- 507 calories, 24.6g fat, grilled fish with a spoonful of half-fat crème fraiche and chopped chives; fresh potatoes – Reduced calorie intake across the board, as well as a more concentrated amount of beneficial omega-3 fatty acids, which help to maintain the blood clot-free and the brain operating efficiently.
- LIE 2: Eating fast-food burgers will cause you to gain weight.
- Burger King double cheeseburger and normal fries: 644 calories and 31.1 grams of fat.
Sandwich with tuna and cucumber and a pot of bean salad – 655 calories and 28.1 grams of fat The reality is as follows: A cheeseburger and fries is just slightly higher in fat than the ″healthier″ meal, but it contains far more iron and calcium, and thus is the victor in the battle of the waistlines by a hair.The tuna sandwich and bean salad, on the other hand, include a larger amount of beneficial unsaturated fats, and the beans also count as a vegetable serving.So, what is a more nutritious alternative?
- A chicken or tuna salad sandwich without mayonnaise, served with a big green salad seasoned with a tablespoon of olive oil and vinegar or lemon juice, provides 465 calories and 24.5 grams of fat.
- Green salad has an excellent balance of satiating protein and slow-releasing carbs, as well as antioxidants (also a vegetable portion).
- A spoonful of olive oil will not deplete your calorie budget and will provide heart-healthy unsaturated fats to your dish.
- THIRD MYTH: Flapjacks are more nutritious than chocolate cake A slice of chocolate fudge cake has 383 calories and 16.2 grams of fat.
- Flapjack with raisins has 368 calories and 20.8 grams of fat.
- The fact is that flapjacks are not a health food; an average three-inch square has almost the same number of calories as a large (100g) chunk of chocolate fudge cake, and it contains far more fat.
- Palm oil is utilized in the production of many flapjacks, and it has the same amount of saturates as the chocolate and butter used in the production of the fudge cake.
- Scone made with wholemeal flour and fruit (176 calories, 5.9g fat) This has half the calories of the previous option and is a respectable amount of fiber.
- FALSE #4: Drinking orange juice is better for your teeth than drinking carbonated beverages.
500ml bottle of full-sugar Coca-Cola contains 215 calories and 53.5 grams of sugar.500ml container of freshly squeezed orange juice has 258 calories and 57.6 grams of sugar.Actually, the orange juice comes out on top in terms of nutritional value because it counts as a fruit serving and is high in vitamin C.However, the sugars it contains are just as dangerous as those found in a carbonated beverage.So, what is a more nutritious alternative?It takes 129 calories and 28.8 grams of sugar to drink a 250ml bottle of orange juice plus as much water as you like.
This manner, you may reap the advantages of orange juice while also quenching your thirst without consuming an excessive amount of sugar or calories.LIFE 5: Vegetarian foods are lower in fat than meat alternatives.Pizza Express in the United States Hot pizza has 562 calories and 12.8 grams of fat.A serving of vegetarian lasagna contains 581 calories.The fact is that being meat-free does not automatically imply being healthy or low-calorie – the cheese sauce in the lasagne has more than double the amount of fat found in the pizza.Both options are nearly equal in terms of salt content, with each serving providing around 80 percent of the recommended daily allowance.
- So, what is a more nutritious alternative?
- The United States of America A hot pizza with two tablespoons of sweetcorn and a handful of cherry tomatoes contains 601 calories and 29 grams of fat.
- To produce a more balanced dinner, top the pizza with two vegetable servings; however, avoid salty foods for the remainder of the day.
- THE 6TH MYTH: Drinking chocolate is preferable to eating it.
- Mars bar has 281 calories and 10.9 grams of fat.
- A standard mug of hot chocolate contains 309 calories.
- If you would examine the calories in a Mars bar but would not give a second thought to the calories in a big hot chocolate, you should reconsider.
- The chocolate has more calories and fat than the other options.
So, what is a more nutritious alternative?A handful of cocoa-dusted almonds has 164 calories and 11 grams of fat per handful.It’s high in calcium and magnesium, and it’s also quite satisfying.According to a recent study, women who substituted other snacks with around 50g of almonds each day were better able to maintain their weight management.
Tteokbokki: Dreamy Sweet & Spicy Korean Rice Cakes · i am a food blog
- Tteokbokki is one of my all-time favorite carbohydrates because it is sweet and spicy, saucy and chewy.
- Tteokbokki is without a doubt the most well-known street cuisine from Korea.
- This dish consists of chewy rice cakes that have been cooked in a delectable mixture of sweet, salty, and spicy sauce that is extremely addicting.
- The nicest part about tteokbokki is that it is quite simple to prepare.
- It’s delectably simple, and it’s entirely adaptable to your preferences.
What are you waiting for, tteokbokki is on its way to you!
What is tteokbokki?
They’re spicy Korean rice cakes, and they’re delicious.Tteokbokki is a Korean term that literally translates as ″stir-fried rice cakes.″ Tteok is the Korean word for rice cake, and bokki means ″fried.″ Served both as street food and as comfort food at home, it is immensely popular in both countries.Tteokbokki are cylindrical rice cakes that are cooked in a thick and spicy sauce until they are tender.
What does tteokbokki taste like?
It has the flavor of paradise!If you enjoy carbohydrates, you’ll enjoy tteokbokki.It’s chewy and satisfying, sweet and spicy, and salty all at the same time.
- You may picture of it as a savory mochi, or perhaps more like a gnocchi with a spicy sauce, if you’ve never tasted it before.
- Korean rice cakes have a chewy texture and are bouncy in the middle.
- The rice cakes are mild on their own, but when they are cooked in sauce, they absorb the flavor like a sponge and become wonderfully tasty.
- In addition to fish cakes and boiled eggs, several tteokbokki recipes use them for taste and protein boosts.
Is tteokbokki spicy?
Depending on your tolerance for heat, tteokbokki is on the hot side of the spectrum. A moderate tteokbokki recipe is included below if you prefer that style of dish instead.
How to make tteokbokki
- Prepare the rice cakes by soaking them. Prepare the sauce by soaking the rice cakes in a little amount of warm tap water to loosen and soften them. Meanwhile, combine the ingredients for the tteokbokki sauce in a small bowl: gochujang, gochugaru, sugar, and garlic. Simmer until the rice cakes are tender. Bring some anchovy stock to a boil with the sauce, stirring constantly. Cook until the sauce has reduced by half and the rice cakes are chewy, soft, and thoroughly cooked
- remove from heat and serve immediately. Enjoy while still warm, garnished with toasted sesame oil, toasted sesame seeds, and thinly sliced scallions.
- Garae-tteok/tteokbokki are rice cakes made from glutinous rice. In a Korean grocery shop, you may get freshly prepared Korean rice cakes in the bakery department, packed in the refrigerated section, or frozen in the freezer aisles. Most Korean grocery stores make their own rice cakes, which are the best option since they are soft and chewy, but bought and frozen rice cakes work just as well
- anchovy stock. Anchovy stock, which is similar to dashi in Japanese cookery, is the foundation of Korean cuisine. Alternatively, you may create your own using small dried anchovies and dried kelp, or you can use these convenient anchovy stock packets, which function like a miniature teabag that you soak in hot water to produce anchovy soup. The anchovy stock imparts a strong umami and flavor to the dish that would otherwise be lacking if you were to simply use water. Tteokbokki sauce can also be made with dashi, if you happen to have any on hand. A tteokbokki sauce is made out of gochjang, gochugaru, soy sauce, sugar, and garlic, and it is served over fried rice. It has a garlicky flavor, a hint of sweetness, and a kick of spice. Korean fish cakes are undoubtedly flavorful, and you’ll find yourself wanting more and more of them over and over and over. Even though I didn’t add Korean fish cakes in my tteokbokki, I like these delectable morsels. They have the nicest texture since they are chewy and flavorful. They are available in a variety of shapes and sizes, including balls, tubes, and sheets. The majority of tteokbokki are made from sheets that have been cut into triangles, squares, or strips.
- Sesame oil that has been toasted. A drizzle of toasted sesame oil just before serving gives the dish a beautiful gloss and a fragrant finish
- Scallions are optional but highly recommended. Freshness and bite are provided by thinly cut scallions.
- Sesame seeds that have been toasted Textural contrast is provided by the addition of a few toasted, nutty sesame seeds.
Gochujang vs gochugaru
If you are unfamiliar with Korean cuisine, you may not be aware of the terms gochujang and gochugaru, which are both condiments.Gochujang is a hot and sour Korean sauce with a kick.Chili powder and sticky rice are used to make this flavorful, sweet, and spicy thick fermented paste that is served with rice.
- It adds sweetness, spice, and a ton of flavor to the dish.
- The product was formerly sold in tubs, but nowadays it can be found in handy squeeze bottles in the Asian aisle of virtually any grocery store, as well online.
Korea’s gochugaru, on the other hand, are chili flakes made from chilies.Korean chili flakes are vivid red flakes that are delicious, sweet, smokey, and sun dried.They’re not very spicy, and their heat is mild and delectably excellent.
- I always purchase coarse gochugaru, which has the appearance of flaky sea salt.
- They are often labeled as mild, medium, or spicy, allowing you to purchase them based on your spice preferences and taste..
Where to buy tteokbokki rice cakes
Tteokbokki rice cakes may be found at Korean shops and supermarkets. You may have them freshly prepared by the store, professionally prepared and packed fresh, or frozen. If you can get ones that are prepared fresh, those are the best, but packed and frozen options are also OK. You may also get them online; although we haven’t tested them, they appear to have received positive reviews.
Do I need to soak tteokbokki rice cakes?
If you are using fresh rice cakes, there is no need to soak them first. If you are using ones that have been packaged or frozen, soak them in warm water for a few minutes to loosen them up and rehydrate them a little.
Anchovy stock substitute
It is possible to purchase anchovy stock packets online or at a Korean grocery shop, but if you want anything else, Japanese dashi, chicken stock, or even plain water can be used as an alternative. If you substitute chicken stock or water for the soy sauce, the tteokbokki will not have the same depth of flavor, but it will still be tasty nonetheless.
Where to buy fish cakes
Fresh fish cakes will be available in the deli department of all Korean supermarkets, while frozen fish cakes will be available in the freezer aisles. Alternatively, fish cakes may be found at ordinary Asian grocery stores. If you are unable to locate Korean fish cakes, Japanese fish cakes or Chinese fish cakes can be substituted for success.
- If you want tteokbokki that isn’t hot, use this sauce instead of the sauce given in the recipe: 2 tablespoons mild gochujang
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 3 cloves chopped garlic
How to store tteokbokki
Tteokbokki will keep for up to 3 days if kept securely wrapped in the refrigerator.
How to reheat tteokbokki
Tteokbokki may be reheated by placing it in a saucepan with 1/4 cup water or dashi and cooking it over a low heat until it is cooked completely. You can also reheat it in the microwave by adding a small amount of water to the sauce before heating it.
What to serve with tteokbokki
- Of course, Korean fried chicken
- do-it-yourself projects at home. Korean BBQ
- Korean corn dogs
- spicy tofu stew/sundubu jjigae
- Korean kimchi
- Korean kimchi
- Tteokbokki is undoubtedly the most well-known Korean street dish, consisting of chewy rice cakes cooked in a mouthwatering mixture of sweet, salty, and spicy sauce. Serves 6 Preparation time: 5 minutes Preparation time: 20 minutes To make this dish, combine 1 pound tteokbokki Tteok with 3 tablespoons gochujang, 1 tablespoon gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, 3 cloves garlic chopped, and 3 cups anchovy stock (substitute dashi or other stock as needed).
- 1 teaspoon toasted sesame oil
- 1 tablespoon thinly sliced green onions
- 1 teaspoon toasted sesame seeds
- Meanwhile, soaking the tteokbokki tteok in warm tap water while preparing the sauce is recommended.
- Combine the gochujang, gochugaru, soy sauce, sugar, and chopped garlic in a small mixing bowl until well combined. (See the recipe notes for a milder version of the sauce).
- Pour the anchovy stock into a saucepan and mix in the sauce until well combined. Bring the mixture to a simmer over medium-high heat.
- Drain the tteokbokki and place it in the saucepan with the rest of the ingredients. Cook for 3-4 minutes, stirring regularly, until the sauce has reduced to a simmer. Reduce the heat to low and allow the sauce to boil and reduce, swirling occasionally to ensure that it does not cling to the bottom of the pan, around 10-15 minutes depending on how thick you want the sauce to be.
- Sprinkle toasted sesame oil over the dish just before serving, and garnish with toasted sesame seeds and sliced scallions. Enjoy while it’s still warm!
Nutritional Values In a serving of tteokbokki, you’ll get 206 calories from fat, which is 36 percent of your daily value*.Saturated fat accounts for 0.32% of total fat.Cholesterol is 1 mg/dL or 0%.
- Sodium 797mg35% of the total Potassium is 213 milligrams.
- 6% of the population Carbohydrates account for 36.5g12 percent of total calories.
- 1.6g7 percent dietary fiber 9.1 grams of sugar (10 percent) *Protein content is 9.4g19 percent.
- A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
Fish Cake Soup (Odeng Soup aka Eomuk Guk)
Fish Cake Soup (also known as Odeng Soup) is one of the most popular comfort foods among the Korean people.The dish may be consumed on its own, but it also pairs well with other bunsik-style dishes such as tteokbokki and spicy bibim noodles.In Korea, fish cake soup is referred to as Odeng Guk or Eomuk Guk, respectively.
- This meal’s name is derived from the Japanese term Oden (), which means ″one-pot winter food″ (‘Japanese one-pot winter dish consisting of many ingredients such as boiled eggs, daikon, konjac (kelp), and processed fishcakes cooked in a light, soy-flavored broth’ according to Wikipedia).
- However, there is a subtle shift in the meaning of the phrase here.
- In Japanese culture, Oden refers to a one-pot cuisine made out of fish cakes, but in Korean culture, Odeng refers to the fish cake itself (as opposed to the dish).
- To the contrary, the pure Korean term Eomuk is composed of the words Eo meaning fish and Muk indicating cake-like state, which is also found in the name Dotori-muk.
- It’s interesting to note that, despite the fact that these two soups are essentially the same, the flavor of the Korean and Japanese fish cake soups is rather different.
- Both soups begin with the same basic dashi broth, which is produced from dried anchovies, radish, and kelp, but the seasonings are different in each.
- Japanese style oden soup has a deeper hue than traditional oden soup because it is seasoned mostly with Japanese dark soy sauce and has a sweeter flavor.
- Korean type eomuk guk () is lighter in color and seasoned with salt as well as Korean soup soy sauce (Korean soup soy sauce) (guk ganjang).
- Both are delicious in their own right, but when combined with Korean bunsik, the Korean style eomuk guk tastes much better.
How to enjoy Fish Cake Soup (Odeng Soup) – Korean Style
- Serve the Korean fish cake soup with bunsik such as tteokbokki, bibim noodles, or twigim
- if desired, garnish with scallions.
- Prepare a bowl of fish cake soup and serve it over some rice, kimchi, and other banchan, such as myeolchi bokkeum or ojingeoche.
- Odeng Guksu is a fish cake soup made with udon noodles that is served hot.
- People sipping this fish cake soup in between drinking soju and either weeping their eyes out or shouting because they are enraged may be seen in any Korean drama with a broken heart and drinking at some temporary tent restaurant (pojang macha ).
- It is the most frequently used scenario in Korean dramas to demonstrate that someone is going through a difficult moment. HAHAHA
- Please note that the package soup powders that come with many Odeng containers are not to be used. They are loaded with MSG.
What’s in a fish cake?
A high-quality fish cake is constructed primarily of fish flesh, with some pulverized fish bones thrown in for good measure.The fish can be sea bream or any white fish, and it will be seasoned with some spice and flour to act as a binding agent.Some fish cakes include MSG, so it’s important to double-check if that’s an issue for you.
- After that, the ground fish batter mixture is formed into shapes and deep-fried.
- After that, it is chilled and frozen or refrigerated before being distributed.
- The tastiest fish cakes, in my view, are those that are freshly prepared, fried, and served immediately after they have been removed from the fryer.
- As a child, I recall accompanying my mother to our neighborhood market and sampling the newly produced Odeng that was sold immediately as the seller was preparing it for sale.
- When I first tried it, I thought it was completely different from the ones that are sold in a packet.
- It was one of my mother’s favorite snacks to take in the van on our drive back to our house after shopping at the market.
- As my mother and I were both eating, she said to me, with a smile, ″It’s odd how this Odeng will not taste as nice after we go home and eat it.″ So we should eat it straight now, don’t we?″
Fish Cake Soup (Odeng Soup) Recipe
2 to 3 servings Preparation time: 40 minutes EASY is the level of difficulty. Instructions
- Korean radish (mu) should be peeled and sliced into large slices. It should be around 5-6 oz (150 g) in weight.
- Cooking instructions: Place 6 cups of water in a big saucepan and add the chopped radish, a handful of dried broth anchovies (gukmul myeolchi) and one large piece of dried kelp (dashima).
- Cook for 30 minutes on low heat. Remove the dried kelp and anchovies from the mixture. The radish can be left whole or sliced into tiny pieces so that it can be served alongside the fish cakes.
- Green onions should be chopped while the soup is cooking. If you can get ssukat (chrysanthemum leaves), use them as a garnish as well for an added burst of fragrant flavor.
- Add the fish cake and bri