Introduction

Eomuk (어묵) is Korean fish cake, made from ground white fish mixed with starch and seasonings, then shaped and cooked. It is also commonly called odeng (오뎅) in everyday Korean.

Eomuk is everywhere in Korea. You will find it on skewers at street food stalls, in lunch boxes as a side dish, in spicy tteokbokki, and in warm soups during the winter.

It is affordable, quick to cook, and easy to store in the freezer, which makes it one of the most practical Korean ingredients to keep at home.

What is Eomuk Made Of?

Eomuk is made from minced or pureed white fish, combined with starch or flour, salt, sugar, and sometimes vegetables. The paste is shaped and then fried or steamed.

The fish content varies by product. Higher-quality eomuk contains more fish and has a firmer, springier bite, so it is worth checking the ingredient list on the package.

• Flat sheet eomuk – thin rectangular sheets, the most common type, used for stir-fries and skewers
• Round or stick eomuk – tube and ball shapes, popular in soups and tteokbokki
• Assorted eomuk (modum eomuk) – mixed shapes in one pack, ideal for fish cake soup

What Does Eomuk Taste Like?

Eomuk has a mild, savory seafood flavor with a light sweetness. It does not taste strongly fishy.

The texture is soft yet chewy. When simmered, it absorbs broth and becomes tender; when stir-fried, it picks up a glossy, slightly sweet glaze from the sauce.

Popular Korean Dishes That Use Eomuk

Eomuk Bokkeum (Stir-Fried Fish Cake)

A classic banchan (side dish) made by stir-frying sliced fish cake with onions and a soy-based sauce. It is a lunch box favorite.

Eomuk-tang (Fish Cake Soup)

Skewered fish cakes simmered in a light broth of radish, kelp, and anchovies. At street stalls, the hot broth is often served in a paper cup on cold days.

Tteokbokki

Eomuk is an almost essential partner to rice cakes in spicy tteokbokki, adding a soft, savory contrast to the chewy tteok.

Gimbap

Strips of seasoned eomuk are a common filling in gimbap, the Korean seaweed rice roll.

Easy Eomuk Bokkeum Recipe (Serves 3–4)

This sweet and savory stir-fried fish cake takes about 15 minutes and keeps well in the fridge as a side dish.

Ingredients

• 4 sheets flat eomuk (about 200 g)
• ½ onion, thinly sliced
• ½ carrot, thinly sliced (optional)
• 1 green onion, chopped
• 1 tbsp cooking oil
• Toasted sesame seeds

Sauce

• 2 tbsp Korean soy sauce (ganjang)
• 1 tbsp sugar or corn syrup
• 1 tsp minced garlic
• 2 tbsp water
• 1 tsp sesame oil
• ½ tsp gochugaru (optional, for a little heat)

Instructions

1. Rinse off excess oil. Pour hot water over the fish cake sheets (or dip them in boiling water for about 30 seconds) and drain. This removes frying oil and helps the sauce stick.
2. Cut. Slice the fish cake into bite-size strips or squares.
3. Make the sauce. Mix the soy sauce, sugar, garlic, and water (add the sesame oil at the end).
4. Cook the vegetables. Heat the oil in a pan and stir-fry the onion and carrot over medium heat for 1–2 minutes.
5. Add fish cake and sauce. Add the fish cake, pour in the sauce, and stir-fry for 2–3 minutes until the sauce reduces and coats everything.
6. Finish. Turn off the heat, add the green onion, sesame oil, gochugaru if using, and sesame seeds. Toss and serve.

Tip: Eomuk bokkeum is often served cold from the fridge as banchan. Store it in an airtight container and enjoy within 3–4 days.

Where to Buy Eomuk

Eomuk is usually sold frozen or refrigerated in Korean and Asian grocery stores. Look for “Korean fish cake,” “eomuk,” or “odeng” on the label.

United States

H-Mart
https://www.hmart.com/search?type=product&q=fish cake

As an Amazon Associate, I earn from qualifying purchases.

Amazon
https://www.amazon.com/s?k=korean+fish+cake+eomuk

Canada

Amazon Canada
https://www.amazon.ca/s?k=korean+fish+cake

Europe

Amazon UK
https://www.amazon.co.uk/s?k=korean+fish+cake+eomuk

How to Store Eomuk

Keep unopened eomuk refrigerated or frozen according to the package. Once opened, wrap the remaining sheets tightly and freeze them; most fish cakes keep well in the freezer for a few months.

Frozen eomuk can go straight into soups. For stir-fries, thaw it first or rinse it under hot water.

Conclusion

Eomuk is Korean fish cake: mild, savory, chewy, and incredibly versatile. From street food skewers to tteokbokki and everyday side dishes, it is one of the easiest ways to bring authentic Korean flavor into your kitchen.