Odeng/fishcake. I decided to try and cook my own Odeng. This broth recipe is purely based on my own experience aka experiments. hehe! Koreans would usually put seaweed but.

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Asian-style fishcakes usually contain fish with salt, water, flour and egg. Fish cakes can be made by the combination of fish paste and surimi. You can have Odeng/fishcake using 16 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Odeng/fishcake

Prepare 200 gr of ikan.
It's 1 butir of telur.
Prepare 1 sdm of maizena.
You need 3 sdm of terigu.
You need 50 gr of tepung kentang.
You need 4 siung of bwg putih.
You need 1 sdt of garam.
It's 1 sdt of lada.
You need of penyedap rasa.
It's 100 gr of cumi/udang.
Prepare 50 gr of teri kering.
It's 2 lembar of nori/rumput laut.
It's 1 sdm of kecap asin.
You need 1 sdm of kecap ikan.
Prepare secukupnya of daun bawang.
It's 1 buah of lobak uk kecil (bisa diskip).

Kamaboko (蒲鉾:かまぼこ) is a type of cured surimi, a processed seafood product common in Japanese cuisine. It is made by forming various pureed deboned white fish with either natural or man-made additives and flavorings into distinctive loaves. Korean fish cakes are called Odeng (오뎅) or Eomuk (어묵). Though Odeng is influenced by Oden from Japan.

Odeng/fishcake step by step

Pisahkan ikan dr durinya.
Haluskan bawang putih,ikan, udang/cumi, telur, garam,mrica,penyedap menggunakan foodprocesor.
Campurkan tepung terigu,maizena,tpung kentang dgn adonan ikan, aduk hingga rata membentuk adonan.
Tipiskan adonan menggunakan roll kayu, -+ 1/2 cm, potong uk 25*5 cm.
Goreng dgn api sedang hingga matang semua..
Haluskan lobak,sangrai sampai kering (untk kaldu).
Sangrai ikan teri.
Umis bawang putih,teri,lobak sangrai, tambahkan 600 ml air, masukkan tumput laut, kecap asin,daun bawang.
Siapkan fishcake yg sudah di goreng, rendam sbntar dgn air panas, -+ 1 menit tggu hingga sdkit lembut, tusuk dgn tusuk sate (kalau ga di rendam air panas pecah saat ditusuk).
Masukkan kedalam kuah, siap disajikan.

So in recent years, as part of a Korean language purification. Odeng, or Korean fish cake, is fish paste mixed with starch, flour, rice wine, and seasoned with spices. The most common is skewered odeng submerged in warm, flavorful broth. Fishcake is called "eomuk" or "odeng" (a wrong expression derived from Japanese word, "oden") in The traditional Korean fishcake is thin and rectangular shaped, but alternative shapes and flavours. Home » Stews & Soups » Odeng Soup - Skewered Fish Cake with Broth.