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Odeng or Eomuk (Korean Fish Cakes)

The eomuk (어묵) or odeng (오뎅) are the delicious Korean version of fish cakes. They are prepared with white fish and seafood.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 fish cakes
Course: Appetizer
Cuisine: Asian , Korean

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

Instructions

    Cup of Yum
  1. 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.
  2. Blend for a few minutes to obtain a smooth paste.
  3. Heat 3 cups (750 ml) of vegetable oil in a pan over medium-high heat for about 5 minutes.
  4. Brush a long and wide rectangular spatula with oil.
  5. Spread about 1 large tablespoon of fish paste on the spatula with a knife.
  6. 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).
  7. 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.
  8. Stir the eomuk from time to time to fry all sides evenly.
  9. Cook for about 5 to 7 minutes over medium heat until golden.
  10. Place them in a colander by tapping them gently with paper towels to remove excess oil.
  11. Skewer them before serving.