Chilbo Dongnae Odeng
Introduction
Chilbo Dongnae Odeng is a traditional Korean fish cake dish originating from the historic region of Dongnae in South Korea. This savory dish is renowned for its unique flavors and comforting qualities. Often served as street food, Odeng or "Eomuk" refers to skewered fish cakes that are simmered in a savory broth, creating a warm and satisfying snack enjoyed by many.
The history of Odeng in Korea dates back to the Japanese colonial era when fish cake dishes gained popularity. Over time, the Korean version evolved, incorporating local ingredients and flavors, resulting in a distinctive taste that reflects the blend of Korean culinary tradition and foreign influence.
Ingredients
- Fish paste - 500g
- Garlic - 3 cloves, minced
- Green onion - 2 stalks, chopped
- Soy sauce - 2 tablespoons
- Sesame oil - 1 tablespoon
- Salt - to taste
- Black pepper - to taste
- Dried anchovies - 10 pieces
- Kelp - 1 piece (5x5 cm)
- Korean radish - 100g, sliced
- Water - 8 cups
Preparation
Making the Broth
Start by preparing the flavorful broth that will bring the Chilbo Dongnae Odeng to life. In a large pot, combine water with the dried anchovies, kelp, and Korean radish. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and let it simmer for about 20 minutes. This will allow the ingredients to infuse their flavors into the broth, creating a rich base for the dish.
After simmering, remove the anchovies and kelp from the pot, leaving only the broth and radish. This ensures the final soup is smooth and enjoyable.
Preparing the Fish Cakes
While the broth is simmering, prepare the fish cakes. In a large mixing bowl, combine the fish paste, minced garlic, chopped green onion, soy sauce, sesame oil, salt, and black pepper. Mix the ingredients until evenly combined. The mixture should be sticky and slightly tacky to the touch.
Shape the mixture into small, flat patties or form them onto skewers for the traditional presentation. The size and shape can be adjusted according to your preference.
Cooking Process
With the broth prepared and the fish cakes shaped, it’s time to cook your Chilbo Dongnae Odeng. Place the fish cakes into the simmering broth and continue to simmer gently for about 10-15 minutes or until the fish cakes are fully cooked. They will absorb the flavors of the broth as they cook, enhancing their taste.
Monitor the fish cakes and stir occasionally to ensure even cooking and to prevent them from sticking to the bottom of the pot. Adjust the seasoning of the broth with additional salt and pepper if necessary to suit your taste preferences.
Serving Suggestions
Once the fish cakes are cooked through, your Chilbo Dongnae Odeng is ready to enjoy. Serve the skewered fish cakes with the broth in wide bowls. Garnish with additional green onions for a touch of freshness.
Traditionally, Odeng is enjoyed as a street snack, but it can also be served as part of a larger meal. Pair it with a side of kimchi for a delightful contrast of flavors and textures. This dish is not only a great snack but also a comforting dish for cold days.