Korean Stir-Fried Fish Cake (Eomuk Bokkeum) - CJ Eats Recipes (2024)

FAQs

What fish is eomuk made of? ›

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. This is because fatty fish are not suitable for making fishcakes.

Can you store the spicy fish cake stir-fry? Since Eomuk Bokkeum is a stir-fried dish with a spicy sauce, it can last in the fridge longer than other side dishes. But I would say no more than 4 days. If you see the texture change from chewy to very soft, it's best to discard it.

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.

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.

Busan is widely known for producing Korea's best fish cake by using fresh, native Korean ingredients caught off the Korean coast. Established in 1953, for three generations, Samjin Fish Cake Company has been making a variety of good quality and healthy fish cake products and has become the household name.

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.

Store-bought, unopened fish cakes typically last for about a week past the printed date on the package. Once opened, they should be consumed within 2 to 3 days. If frozen, they will last for about 6 months.

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. 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.

After the use-by date, the food is unsafe to eat, even if it has been stored correctly and looks and smells fine.

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.

Is Korean food healthy? ›

Luckily for Korean foodies, Korean food can be as good for you as it tastes. The dominant cooking methods used in Korea are all healthy: grilling, fermenting and stewing. Even stir-frying uses only a little oil to cook quickly, ensuring that vegetables remain crisp, retaining their nutrients.

Eomuk 어묵 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.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

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.

Eomuk 어묵 Hi everybody! Today I'm very happy to show you my recipe for homemade fish cake, called eomuk in Korean.

The fishcakes will be a little bit softer but they will still work just as well. I used cod for these but any white fish will do – including smoked fish (though probably not kippers). You could even use salmon if you fancy being decadent.

If it's floating atop a bowl of ramen, it's probably a slice of narutomaki, the iconic Japanese fishcake.

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.

Eomuk (어묵) or fish cake, was introduced into Korea during the Japanese occupation. The exact origin of this product is unclear, but its main ingredient, which is a paste made from corvina or cuttlefish mixed with sugar, flour, salt, and starch, has been around in Asia for centuries..