Odeng

Name: Odeng
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 8 fish cakes on sticks; 500 ml anchovy broth; 2 scallions; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Odeng, a popular street food often found in bustling Korean pojangmacha stalls, is now brought into the home kitchen with this recipe. Originally, these savory fish cakes were enjoyed on chilly evenings, providing warmth and comfort to those gathered around a steaming pot. The home version captures the essence of those vibrant stalls, allowing families to savor the taste of street food without leaving their kitchen.

The dish is a harmonious blend of soft, bouncy fish cakes simmered in a rich anchovy broth, subtly flavored with soy sauce and scallions. Each bite delivers a satisfying umami experience, enhanced by the generous use of salt. Odeng is best enjoyed hot, straight from the pot, with everyone reaching in for their favorite skewer.

Ingredients

8fish cakes on sticks
500 mlanchovy broth
2scallions
1 tbspsoy sauce
to tastefine sea salt

Method

Begin by preparing the fish cakes. If they are frozen, allow them to thaw completely. Once thawed, gently pat them dry with a paper towel to remove any excess moisture. This step ensures that the fish cakes will absorb the flavors of the broth better and cook evenly.
In a medium-sized pot, pour in 500 ml of anchovy broth. Place the pot over medium heat and bring the broth to a gentle simmer. This will be the base of your dish, providing a rich, umami flavor that complements the fish cakes.
While the broth is heating, prepare the scallions. Rinse them under cold water and pat dry. Slice the scallions thinly, separating the white and green parts. The white parts will be used for cooking, while the green parts will be used as garnish.
Once the broth is simmering, add 1 tablespoon of soy sauce to the pot. Stir gently to incorporate the soy sauce into the broth. This will add depth and a savory note to the dish.
Carefully place the fish cakes into the simmering broth. Allow them to cook for about 5-7 minutes, or until they are just opaque and have absorbed some of the broth. The fish cakes should be tender and slightly swollen, indicating they have soaked up the flavors.
Add the white parts of the scallions to the pot and stir gently. This will infuse the broth with a mild onion flavor, enhancing the overall taste of the dish.
Taste the broth and adjust the seasoning with fine sea salt, if needed. The broth should be well-balanced, with a savory and slightly salty flavor that complements the fish cakes.
Once seasoned to your liking, remove the pot from the heat. Ladle the Odeng into bowls, ensuring each serving has a generous amount of broth and fish cakes. Garnish with the green parts of the scallions for a fresh, vibrant finish. Serve immediately, sharing the dish in the spirit of Korean family meals.