Are you ready for a bit of seafood? If you are, then it might be time to try some Korean fish cakes.
Are you ready for a bit of seafood? 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. Let’s find out more about them!
What It Is 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. The fish is turned into a paste that is mixed with wheat flour. Now the paste is chunky and might not sound appetizing yey, but just wait! Finely-chopped carrots, salt, onion, sugar, and some other ingredients are then added to the paste.
Before being deep-fried, fish cakes are formed into several different shapes. For example, they are made into sausages, balls, and thin sheets. Once it has been deep-fried, it is added to a stir-fry dish as part of a banchan or side dish. Because it is so common, you’ll find the fish cakes included in school lunches, on restaurant menus, and in pre-packaged lunch kits.
Tips For Cooking
So now we’ve reached the stage where we can start cooking. Put some water in the frying pan after the stir-fry part of the process is finished. That way you can steam them and soften up the fish cakes. A tablespoon of honey will also add a kick of sweetness, so do experiment with it to taste. If you’re looking to buy fish cakes at the store instead of making it yourself, then choose brands from Busan
A Simple Recipe
Now then, let’s have a look at a simple recipe for making Korean fish cakes. First, the ingredients. You’ll need 250 grams of odeng, half of a whole onion, a third of a carrot, and one stalk of spring onion. Then you’ll need 1 tablespoon of minced garlic; a quarter cup of water; 2 tablespoons of soy sauce; 1 tablespoon of honey; 1 teaspoon of mirin, and some sesame seeds for a garnish.
Now, cut the odeng into 1-inch rectangles. Cut the carrots into small semicircular pieces, and then cut the onions and spring onions into neat strips. Set the frying pan to medium heat. Put the minced garlic in. After that, stir garlic into the oil. Put the pieces in and stir around until you see a light brown around the edges. Add the rest of the ingredients and stir. Turn off the heat and add the spring onions and sesame seeds.
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