Fish Cake (Eomuk)

Fish cake is a processed seafood product made of ground white fish and other ingredients such as potato starch, shrimps and vegetables. Different countries have their own different style of fish cakes, and today I am going to introduce the Korean style fish cake called Eomuk, 어묵(오뎅).

You can serve your fish cakes with ketchup as well! New combination haha.

In Korea, fishcake is one of the popular food, it can use for soup dish such as “eomuk-tang” (fish cake stew), side dish like “eomuk-bokkeum” (stir-fried fish cake), and kimbap. Especially, “eomuk-tang” which is served on long skewers with hot broth, is a very popular street food along with tteokbokki (Korean rice cake), which people of all ages love and mine too! The traditional Korean fishcake is thin and rectangular shaped, but alternative shapes and flavours are also available these days. 

The Korean version is slightly different from the Japanese one, “oden”. Eomuk is much more simpler and with less ingredients than oden. Let’s cook~

Ingredients:

  • 220g White fish fillet (e.g.: cod)
  • 120g Squid
  • 120g Shrimp
  • 1/3cup Corn flour/ Potato starch
  • 1/3cup All-pupose flour
  • 1tsp Sugar
  • 1tsp Salt
  • 1/4 tsp White pepper
  • 1 Egg white
  • 1/4 Onion
  • 1tsp Oil
  • Oil for shallow frying

Directions:

  1. Remove the shells and give a nice cut at the back of the shrimp, remove the black line if there is one (deveined).
  2. Remove any remaining bones from the fish fillet.
  3. Cut the white fish, squid, and shrimps to small pieces, and raise it with water, dry up.
  4. Place all the ingredients including chopped seafoods into a food processor, blend for couple minutes or until it is gluey and smooth paste.
  5. Heat up the oil in a frying pan over medium heat, about 150-180 degrees.
  6. Spread about 1/3 cup of the seafood paste on the spatula. Roll the paste into a long tube shape with your knife/ another spatula, and gently slide it into the hot oil. Or simply scoop up some of the paste with your spoon to form a ball shape, and carefully push it down to the hot oil.
  7. Repeat step 6 until all the fish mixture is used up. Make sure you don’t add all the fish mixture all at once to the pan, since it can reduce the temperature of the oil in your pan by adding too many items at once.
  8. Cook about 5 to 7 minutes over medium heat or until it is golden brown. Turn the fish cakes occasionally to ensure all sides are browned evenly.
  9. Take out the fish cakes once its cooked and pat the fish cakes with paper towel to remove the excess oil.
  10. Serve hot as a snack right away. For later use, cool it down and it can freeze up to 1-2 months. Enjoy.

3 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

    1. Thank you. Glad you like it x

      Liked by 1 person

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