What is a Korean Fish Cake? A Look at This Popular Ingredient

Korean fish cakes, known as eomuk (어묵) or odeng (오뎅), are a common ingredient in Korean cuisine From soups to stir-fries, these puffy, bouncy squares show up in many classic dishes But what exactly are these fish cakes and how are they made?

The Origins and History of Korean Fish Cakes

Fish cakes originated in Korea as a way to preserve fresh fish. The earliest versions were made by pounding and pulverizing fish meat into a paste. This paste was seasoned and shaped, then dried to extend its shelf life.

Over time, recipes evolved to include other ingredients besides just fish. Wheat flour and starch provided texture, vegetables added flavor, and eggs helped bind the cakes

Modern fish cakes emerged in the 1960s and 70s in Korea. With advanced food processing technology, they could be mass produced efficiently on an industrial scale.

Today, most Korean fish cakes are factory made by major manufacturers like Ottogi, CJ, and Dongwon F&B. But some smaller brands and regional producers also exist.

Now an iconic ingredient, fish cakes are consumed in large quantities across Korea. They are especially prized for their versatility, convenience, and long shelf life.

The Composition and Production of Fish Cakes

Authentic Korean fish cakes contain a blend of:

• Surimi – Fish paste made from minced pollock or croaker fish flesh

• Wheat flour – For binding and texture

• Starch – Also provides bind and chew

• Vegetables – Carrots, onions, potatoes add flavor

• Eggs – Help to emulsify and contribute protein

• Seasonings – Salt, sugar, MSG, spices for taste

Premium fish cakes may also mix in shrimp, scallops, or crab meat.

The basic production process is:

1. Mix ground fish with dry ingredients
2. Add vegetables, eggs, seasonings and mix well
3. Steam the batter to cook it
4. Shape into squares orrounds
5. Blanch, boil, or fry to finish cooking
6. Cool, package, and distribute

Mass produced fish cakes use machines to efficiently streamline this process. Temperature and timing is carefully controlled for food safety.

The Characteristics of Korean Fish Cakes

Good quality fish cakes have these characteristics:

• Chewy, bouncy texture – The starch and eggs provide this texture
• Bright white color – Minimal fish odor or discoloration
• Soft but firm – Holds shape but also puffs up when cooked
• Mild savory flavor – Not overly fishy or seasoned

The exact taste, aroma, and texture varies between brands. High end fish cakes use more surimi and egg for a softer, delicate quality. Cheaper versions can be denser and more rubbery.

Fresh fish cakes should look bright, not yellow or dried out. Avoid any with an ammonia-like or stale smell.

The Different Types of Korean Fish Cakes

While all fish cakes have a similar base, there are variations:

• Eomuk – Square or rectangle slabs, the most common shape
• Odeng – Round, tube shaped cakes
• Eomukmuchim – Thinly sliced strips
• Jjing-uh eomuk – Oval shaped and twisted
• Eomuk guksu – Long, noodle shaped strips
• Eomukbokki – Small bite sized pieces

The names are sometimes used interchangeably, but generally refer to the shape and size.

Fish cakes are available plain or with added flavors like kimchi, scallions, curry, seafood mix ins, and more.

Miniature fish cake balls and sticks are marketed for children or as snack foods. Large blocks and tubes are sold for stews and soups.

How to Store Korean Fish Cakes

Unopened fish cakes keep nearly indefinitely in the freezer. Thawed, they will stay fresh in the fridge for up to 1 week.

Once cooked in a dish, they should be eaten within 3-4 days.

To freeze longer term:

• Wrap tightly in plastic wrap
• Place in freezer bag and squeeze out air
• Label with name and date
• Freeze for up to 6 months

Thaw overnight in the fridge before using.

Popular Ways to Eat Korean Fish Cakes

Here are some classic recipes using fish cakes:

• Eomuk bokkeum – Spicy stir fried fish cakes
• Eomukguk – Fish cake soup with veggies
• Eomuk guksu – Noodle soup with fish cakes
• Eomuk jeon – Fish cake pancake
• Eomukjjang – Braised fish cakes in black bean sauce
• Eomuk muchim – Seasoned sliced fish cake salad
• Odeng guk – Fish cake and egg soup
• Eomukbokki – Spicy fish cake skewers

Fish cakes pair well with noodles, vegetables, eggs, and spices. They readily soak up sauces and soups.

When cooking, add them to stews at the end to prevent overboiling and texture loss. Pan fry or grill lightly to add color and enhance flavor.

How to Make Homemade Korean Fish Cakes

While store bought is convenient, you can make fish cakes at home. Use this basic recipe:

Ingredients:

• 1 lb ground white fish
• 1 potato, peeled and minced
• 1/2 onion, minced
• 2 eggs
• 1/4 cup flour
• 1 tsp salt
• 1/2 tsp pepper
• Oil for frying

Instructions:

1. Combine fish, potato, onion, eggs, flour, salt, and pepper. Mix thoroughly.
2. With wet hands, form into balls or patties.
3. In a skillet, heat 1-2 Tbsp oil over medium high heat.
4. Fry fish cakes 2-3 minutes per side until golden brown.
5. Enjoy in soups, stews, or other recipes.

Adjust the seasonings to taste. Mix in carrots, sweet potato, kimchi, or other ingredients for more flavor.

The homemade version tastes fresher and less processed. But it takes more effort than just using store bought.

The Benefits and Nutrition of Fish Cakes

Fish cakes offer these healthy advantages:

• High in protein – Fish and eggs provide amino acids for growth and repair
• Low in fat – Much less fat than fried fish or meat dishes
• Added vitamins – Carrots, potatoes, onions contain vitamins
• Probiotic potential – Can ferment vegetables and fiber
• Gluten-free – Usually made without wheat for GF diets

However, the flour, starch, and MSG reduce the nutritional value somewhat. Fish cakes are not a health food, but offer a protein boost over dishes with just rice or noodles.

The long shelf life and versatility also makes them a kitchen staple for many Korean families. Keeping fish cakes stocked in the freezer makes pulling together quick, satisfying meals easy.

So next time you spot these funny looking squares and tubes in a Korean grocery or restaurant dish, you will understand what they are all about. Fish cakes encapsulate the creativity and wisdom of Korean culinary culture in transforming humble ingredients into something delicious and convenient.