Odeng or Eomuk (Korean Fish Cakes)
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5.0
3 reviews
Excellent
Odeng or Eomuk (Korean Fish Cakes)
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The eomuk (어묵) or odeng (오뎅) are the delicious Korean version of fish cakes. They are prepared with white fish and seafood.
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Ingredients
- 8 oz. cod fillet
- 8 oz. snapper
- 8 oz. squid without bone or head
- 8 oz. raw shrimp peeled
- 3 cloves garlic
- 1 onion
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 1 large egg
- ⅓ cup all-purpose flour
- ⅓ cup sweet potato flour or cornstarch or potato starch
- vegetable oil
Equipment
- food processor
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Instructions
- In a food processor, place the fish and seafood, cut into small pieces, garlic, onion, salt, sugar, pepper, flour and sweet potato flour (or cornstarch or potato starch), and 1 tablespoon of vegetable oil.
- Blend for a few minutes to obtain a smooth paste.
- Heat 3 cups (750 ml) of vegetable oil in a pan over medium-high heat for about 5 minutes.
- Brush a long and wide rectangular spatula with oil.
- Spread about 1 large tablespoon of fish paste on the spatula with a knife.
- Use the same knife to carefully roll the dough into a cylinder and gently slide it into the hot oil at 340 F (170˚C).
- Repeat the procedure until the dough is used up, gently pushing the fish mixture into the hot oil, only 3 to 4 fish cakes in the pan at a time.
- Stir the eomuk from time to time to fry all sides evenly.
- Cook for about 5 to 7 minutes over medium heat until golden.
- Place them in a colander by tapping them gently with paper towels to remove excess oil.
- Skewer them before serving.
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Overall Rating
5.0
3 reviews
Excellent
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