How to make Odeng

Why cooks start here

Odeng is cooked the way pojangmacha cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

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.