Savory Soy-Braised Fish Cakes (Odeng Bokkeum)
Savory Soy-Braised Fish Cakes (Odeng Bokkeum)
Quick and Easy Soy-Glazed Fish Cakes for Solo Living
A simple side dish recipe for fish cakes braised in soy sauce, perfect for a quick meal when living alone. Delicious and satisfying!
Main Ingredients- 10 sheets of square fish cakes (Odeng)
- 15 cm (approx. 6 inches) green onion
- A small amount of carrot (to taste)
Seasoning- 1.5 Tbsp soy sauce
- 1 Tbsp low-sodium soy sauce (or regular soy sauce if unavailable)
- 1/3 tsp ginger syrup (optional, for enhanced flavor)
- 1 Tbsp cooking wine or soju
- 1/3 tsp gochugaru (Korean chili flakes, for color, adjust to spice preference)
- 1/2 Tbsp perilla oil
- 1.5 Tbsp soy sauce
- 1 Tbsp low-sodium soy sauce (or regular soy sauce if unavailable)
- 1/3 tsp ginger syrup (optional, for enhanced flavor)
- 1 Tbsp cooking wine or soju
- 1/3 tsp gochugaru (Korean chili flakes, for color, adjust to spice preference)
- 1/2 Tbsp perilla oil
Cooking Instructions
Step 1
First, heat 1/2 Tbsp of perilla oil in a pan over medium-low heat. Sauté the chopped green onions until fragrant. Once the aroma of green onions intensifies, add the shredded carrots and stir-fry for about 1 minute until slightly softened. (If using leftover carrots, you can chop them into smaller pieces).
Step 2
Slice the fish cakes diagonally into bite-sized pieces, about 1-1.5 cm wide. Briefly blanch the fish cakes in boiling water for about 10-20 seconds to remove any impurities and improve texture. Drain the fish cakes and add them to the pan with the vegetables. Stir-fry for about 1 minute.
Step 3
Now it’s time to add the seasonings to the fish cakes and vegetables. Add 1.5 Tbsp soy sauce, 1 Tbsp low-sodium soy sauce, and 1 Tbsp cooking wine. Mix well. The 1/3 tsp of ginger syrup is optional, but it adds a much deeper and sophisticated flavor. Stir-fry everything together for about 2 minutes, allowing the flavors to meld.
Step 4
Add 1/3 tsp of gochugaru for a beautiful color. Be mindful not to add too much, as it can make the dish spicy; use it primarily for color. Stir-fry for another 30 seconds to combine everything evenly.
Step 5
Finally, before turning off the heat, drizzle 1/2 Tbsp of perilla oil around the edge of the pan to add a final nutty aroma. Give it a quick mix, and your delicious soy-braised fish cakes are ready! Serve over warm rice for a delightful meal.
