Odeng, a popular South Korean dish, is a savory snack consisting of fish cakes, a local broth and umami. Also known as Eomuk or Oden, Odeng is made by adding fishcakes on bamboo sticks to a spicy seafood broth and is a street food staple and comfort food.
Traditionally made with corvina or cuttlefish, the fishcakes are either boiled in the broth or deep fried before being placed in the soup and served.
Origin and Cultural Significance
While Odeng is a popular South Korean dish, it actually originates in Japan where it’s known as Oden. Odeng is sold all over South Korea from vendors in markets and on the sides of the street and the dish is popular with both locals and tourists.
Odeng, or Eomuk, was first introduced to South Korea during the Japanese occupation of the country between 1910 and 1945. After the start of the Korean War refugees relocated to Busan taking with them the Odeng recipe.
By the 1990’s the ‘Busan Eomuk’, a long sausage-shaped fishcake, became increasingly popular and fish cakes served in a broth quickly became one of the country’s most popular winter fast foods.
Odeng is primarily a street food, however, it is also enjoyed in homes and at social gatherings up and down the country. The snack is also enjoyed at communal celebrations and festive occasions as one of the country’s most popular dishes.
South Korean Odeng Recipe
Odeng – a popular South Korean dish – is a savory snack featuring fish cakes, a local broth, and umami.
Ingredients
- Fish cakes (store-bought or homemade) - 12
- Bamboo skewers (soaked in water for 30 minutes) - 12
- Water - 4 cups
- Dried kelp (dashima) sheets - 2
- Dried anchovies (optional, for extra flavor) - 5
- Green onions (chopped) - 2
- Garlic clove (minced) - 1
- Small piece of ginger (sliced) - 1
- Soy sauce - 1/4 cup
- Mirin (rice wine) - 2 tbsp
- Sugar - 1 tbsp
- Black pepper - 1/2 tsp
- Gochugaru (Korean red pepper flakes, optional) - 1/2 tsp
Instructions
- In a large pot, combine the water, dried kelp sheets, dried anchovies (if using), chopped green onions, minced garlic, and sliced ginger.
- Bring the mixture to a boil, then reduce the heat to low. Simmer for about 20 minutes to infuse the flavors.
- Remove the kelp and dried anchovies (if used) from the broth.
- Stir in the soy sauce, mirin, sugar, black pepper, and gochugaru (if using). Simmer for an additional 5-10 minutes. Adjust the seasoning to taste.
- Cut each fish cake into bite-sized pieces.
- Thread the fish cake pieces onto the soaked bamboo skewers, creating a pleasing arrangement.
- Bring the broth to a gentle simmer. Place the skewers in the simmering broth and cook for about 3-4 minutes, or until the fish cakes are heated through and have absorbed the flavors of the broth.
- Remove the Odeng skewers from the broth and place them on a serving platter.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 671Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 256mgSodium: 4096mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 61g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.