South Korean Odeng Recipe
Odeng, a popular South Korean dish, is a savory snack made with fish cakes served in a flavorful local broth, rich with 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
Calories: 671kcalCarbohydrates: 36gProtein: 61gFat: 30gSaturated Fat: 6gCholesterol: 256mgSodium: 4096mgFiber: 3gSugar: 8g
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