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Fish & seafood · Seafood products

Fish cake (eomuk / fish cake slices)

Pressed fish paste (surimi) shaped into sheets, balls or loaves and fried or steamed; eomuk in Korea, fish cake slices in Malaysia.

Also called: eomuk, odeng, korean fish cake, fish cake slices, fried fish cake, satsuma-age, yu beng

Around the world: 어묵, 오뎅 (ko) · satsuma-age (ja) · fishcake (ms)

A kind of fish

2 recipes with it

What it is

White fish pounded to a paste with salt and starch or flour, then shaped and fried, steamed or boiled. Korea's flat eomuk sheets, Japan's satsuma-age and the sliced fish cake of Malaysian and Singaporean noodle dishes are all versions. It is sold ready-cooked, chilled or frozen.

How it’s used

  • Simmered in tteokbokki and Korean skewers (odeng)
  • Sliced into char kway teow and noodle soups
  • Stir-fried as a side dish (eomuk bokkeum)
  • Added to oden and hot pots

Characteristics

Taste
Mild, slightly sweet and savoury.
Texture
Springy and bouncy.
When cooked
Already cooked; it only needs heating, and swells slightly in sauce.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Storage

Refrigerated. Keep chilled and use by the date on the pack; freeze for up to 2 months.

Diet, allergens and safety

Contains Fish. May contain Wheat, Gluten, Eggs, Soy — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free (check label)
  • Gluten-free (check label)
  • Nut-free
  • Soy-free (check label)
  • Caffeine-free
  • Most fish cakes contain wheat flour or starch, and some contain egg or soy; check the label.

Nutrition per 100 g

Energy
99 kcal
Protein
15.18 g
Carbohydrate
6.85 g
Fat
0.9 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Fish, surimi (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Prawns / shrimp — In noodle dishes, extra prawns replace the seafood note.

Related ingredients

Recipes with fish cake (eomuk / fish cake slices)