Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음

This Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is a quick and easy Korean side dish. It is really good to eat with any Korean main dish you have. I made this when I made Korean Army Stew – Budae Jjigae (부대찌개).

Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음 is one of the most popular Korean side dish (bancham). The savoury taste of the fish cakes, stir-fried with vegetables and tasty sauce makes a great side dish partnered with any Korean main dish. This is served in Korean restaurants as complimentary side dish, but you can now make it at home.

How to Make Korean Stir Fry Fish Cake (Odeng / Eomuk Bokkeum) 오뎅볶음?

This is made by stir-frying all the ingredients in one pan. Heat oil in a pan, saute the onions and garlic. Add in the fish cakes and cook for 4 minutes or until they are heated through. Add the soy sauce, brown sugar and the red pepper powder. Add the carrots and cook for a minute then add the spring onions. Give it another minute and it is done. It is so quick and easy.

You may also like my other Korean recipes: Twisted Korean Doughnuts (Kkwabaegi), Korean Coconut Fried Chicken and Korean Army Stew – Budae Jjigae (부대찌개)

Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum)

오뎅볶음 Recipe


2 tablespoons oil

1 medium onion, sliced

2-3 garlic cloves, sliced

4 fish cakes, sliced into bite size

2 tablespoons soy sauce

1 tablespoon red pepper powder or flakes

1/2 to 1 tablespoon brown sugar

1 carrot, julienned

2 stalks of green onions


  1. Heat 2 tablespoons oil in a pan. Once heated, saute the onions until translucent.
  2. Then saute the garlic until fragrant.
  3. Add the fish cakes for 4 minutes or until heated through.
  4. Next, pour in the soy sauce, add the brown sugar and the red pepper powder. Mix well.
  5. Add the carrots and cook for a minute, then add the green onions.

Serve and enjoy this Korean Stir Fry Fish Cakes (Odeng / Eomuk Bokkeum) 오뎅볶음 with family and friends!


  • Fish cakes are made with wheat flour, surimi, carrots, onions, sugar, salt and additives. You can substitute fish tofu if fish cakes are not available.
  • If you want fully cooked carrots, you can add them first before the fish cakes. I like mine crunchy so I add them later.
  • This stir-fry fish cakes are really good with Korean BBQ.
  • It can be stored in the fridge for weeks, or even months.
  • Add more red pepper powder to make it spicier.

Did you make this Eomuk Bokkeum (Stir-fried Fish Cake) 오뎅볶음? Please leave us a comment below.


Crispy Fish

If you are missing takeaway fish and chips, and got caught in lockdown – then you must try this Crispy Fish recipe at home.

Takeaway fish is deep-fried in lots of oil and is very salty, but we absolutely love them. How about replacing takeaway to a healthier version of it? Sounds promising! If you like this idea, have a look at this good healthy alternativerecipe and try it at home.

Crispy Fish Recipe


4 fish fillets, skinned and deboned

1/4 cup flour

1 egg, beaten

1 tablespoon low-fat milk

1 cup breadcrumbs

1 tablespoon lemon pepper seasoning (or zest of lemon)

How to Make Crispy Crumbed Fish?


1. Preheat the oven to 220 degrees C or 430 degrees F.  

2. Rinse fish fillets in cold water and pat dry.  

3. In a bowl, beat egg and milk together. In a plate, mix breadcrumbs and lemon pepper seasoning (or zest lemon). Pour flour onto another plate.  

4. Take one piece of fish and coat it in flour, gently shake-off excess, then dip in the egg-milk mixture, then coat with breadcrumbs.  

5. Repeat step 4 for the rest of the fish – doing one at a time.  

6. Place fish pieces on an oven tray that has been layered with tinfoil or baking paper.  

7. Bake in oven for 10 minutes or until golden brown and cooked through. Turn over half way through cooking.  

8. Plate the fish with salad and crunchy chips or wedges.  

Serve and enjoy this Crispy Fish with your family and friends!


  • You can prepare crumbed fish in advanced. You can crumb the fish the day before you intend to cook it, just cover it with plastic wrap and keep it in the fridge.
  • You can use cod, hoki or tilapia for this recipe.
  • Crumbing involves coating fish in flour (seasoned), then dip it in the whisked egg, and finally with breadcrumbs or panko crumbs to firm coat the fish.

Did you make this Crispy Crumbed Fish? Please leave us a comment below.


Salmon Eggs Benedict

Whenever I go to a cafe, Salmon Eggs Benedict is the first thing in mind. I don’t know why but I’m in love with the combination of the smoked salmon and the poached eggs. Cutting the poached eggs is the most exciting part. I love it when the egg yolk would slowly drip down over the salmon and muffins like lava from the mountain. In this recipe, I’ll show you how to make a double-yolker poached eggs. I also used homemade hollandaise for this recipe, so please have a read and try to make it at home.


olive oil
4 English muffins
8 small free-range eggs
100 g wafer-thin smoked ham
400 g mesculin

100 g unsalted butter
2 large free-range egg yolks
1 teaspoon Dijon mustard
white wine vinegar


1. Melt the butter in a small pan.

2. In a heatproof bowl, put the egg yolks. Put the bowl over a pot of gently simmering water.

3. Add a tablespoon of lemon juice and the mustard, then whisk.

4. The key to a good hollandaise is to whisk it constantly and very slowly (otherwise it will split).

5. Pour the melted butter into the egg mixture, until it’s well combined.

6. Add a splash of water to loosen the mixture, if needed.

7. Whisk in a splash of vinegar and season to perfection.

8. Turn the heat off and keep warm by leaving it over the pot of boiling water, stirring occasionally, and loosening with an extra splash of water if needed. You can also store in a thermos to keep it nice and warm.


1. Preheat the oven to 180°C/350°F/gas 4.

2. Warm the muffins in the oven.

3. While the muffins are in the oven, simply brush oil on clingfilm or gladwrap into an oiled teacup or small bowl.

4. Crack 2 eggs into it to create a double-yolker.

5. Get all the sides up, ease out any air, twist together the ends of the clingwrap or gladwrap.

6. Tie a tight knot to pouch the egg into a parcel.

7. Poach the parcels of eggs in a pot of gently simmering water for 8½ minutes.

8. Halve the warm muffins, drizzle olive oil on both sides.

9. Add in the smoked salmon.

10. Cut the parcel of poached double-yolker eggs and balance on top.

11. Pour a tablespoon of hollandaise over each one, then bust the eggs open.

12. Serve and enjoy Salmon Eggs Benedict with family and friends!


You can drizzle of truffle oil, a shake of Tabasco or a few fresh soft herbs to your parcels of eggs for extra flavour.

To check if the eggs are done, lift one out with a slotted spoon and gently squeeze. You could use your instinct in this one.

Serve with mesculin salad and tomatoes. Garnish with fennel.

Inspired by: Jamie Oliver

If you have tried this recipe, please tag #asliceofkate so I could feature you in my next post or story. Please kindly leave a feedback, it would be much appreciated. Thank you!


Salmon in Coconut Milk

1/2 kg. salmon fins
1 bundle asparagus
1 bundle bak choy
1 can coconut milk
1 medium onion
3 cloves garlic
1 tbsp. ginger
3 tbsp. fish sauce
salt to taste
oil to saute
1. Heat oil in frying pan. Saute onion, garlic and ginger. 
2. Pour in coconut milk.
3. Put in bak choy and asparagus. 
4. When the coconut is about to boil, put in the salmon.
5. Add fish sauce and salt to taste.
6. Let it boil until vegetables are cooked.
7. Share and enjoy with family and friends!!!
My Own Recipe!

Tomato and Tuna Bruschetta

1 loaf French bread
2 cloves garlic, peeled
100g pizza sauce
1-2 95g cans sundried tomato and basil tuna
1/2 red onion, finely diced
1 tbsp toasted pine nuts (optional)
Italian parsley or basil leaves for garnishing

1. Slice the French bread into thick diagonal slices. Place under a grill and toast both sides. Remove from oven and rub cut garlic cloves over one side of each piece of bread.
2. Spread the pizza sauce over the bread then top with sundried tomato and basil tuna. Finish with a sprinkle of red onion, pine nuts and sprig of parsley or a basil leaf.

Share and enjoy with family and friends!!!
Source: Food in a Minute

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Creamy Tuna Spaghetti

250 g spaghetti
2 tbsp olive oil
2 cloves garlic
1/2 onion
1 cup thin cream
425 g can canned tuna in oil, drained
1 cup green peas
cheese for topping

1. Cook pasta according to the packaging.
2. Heat oil in a pan. Put onions and cook for 2 minutes or until softened, add garlic and cook for 1 minute.
3. Stir in cream, then add tuna and peas. Heat gently for 1-2 minutes or until heated through.
4. Serve with grated cheese on top.

Source: Taste


Daing na Bangus (Milkfish)

2-3 pcs butterflied, boneless Bangus (Milkfish) fillets, with skin on
2/3 cup vinegar
1 tsp salt
1/4 tsp ground black pepper
4 cloves crushed garlic
3 tbsp oil
1. Flatten Bangus with skin on top and place in a container.
2. Sprinkle crushed garlic and pour in vinegar, season with pepper and salt.
3. Cover and marinate Bangus in the refrigerator overnight.
4. Heat oil in a pan over medium-high heat.
5. Place the Bangus fillet, skin side down in the pan.
6. Lower heat to medium and cook for about 4 minutes each side or until it is brown.
7. Serve with atsara.
Share and enjoy with family and friends!!!
Source: Pinoy Recipe

Coconut Fish Curry

600 g thick fish fillet
juice of 1/2 lemon
1/2 tsp salt
1 tsp ginger, minced
2-3 tbsp oil
1 package butter chicken mix
1/2 cup coconut cream or 1 can cream
2 tbsp coriander

1. Marinade the fish fillet with lemon juice, salt, and ginger for 5 minutes.
2. Heat oil in a pan, then fry the fish fillet until tender.
3. Mix butter chicken mix to 1/2 cup coconut cream or 1 can cream. Pour in to the pan.
4. Add coriander and cook for further 5-7 minutes.

Share and enjoy with family and friends!!!
Source: Food in a Minute
Photo: Food in a Minute

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Fish, and Tofu with Tausi (Salted Beans)

1 kg fish fillet, cut into serving pieces
4 tofu cakes (tokwa), cut into serving pieces
1/2 cup oyster sauce
1/4 cup hoisin sauce
1/2 head garlic, finely chopped
2 medium size onion, chopped
2 pieces red and green bell pepper, cut into wedges
1/2 – 1 cup salted beans (tausi)
1 small size carrot, sliced
1 stalk celery, sliced crosswise
1/4 cup all purpose flour
1/4 cup cornstarch, diluted in 1/2 cup water
1/2 tsp. sugar
salt and pepper to taste

1. Dust fish cube with salt and pepper, marinade for 5 to 10 minutes.
2. In a bowl, put flour, and dip each fish to coat.
3. In a skillet, deep fry fish in batches for 5 to 8 minutes or until golden brown, set aside.
4. Now, deep fry tofu for 5 to 10 minutes until golden brown, set aside.
5. In a wok, sauté garlic and onions, add in tausi (salted beans), and stir cook for 1 to 2 minutes.
6. Add 1 to 1 1/2 cups of water and simmer for 2 to 3 minutes.
7. After simmering, add in the vegetables, sugar, hoisin and oyster sauce, cook for 1 to 2 minutes.
8. Thickened sauce with cornstarch diluted in 1/2 cup of water.
9, Add in fish and tofu and stir cook for another 2 to 3 minutes until the sauce is infused to the fish and tofu. 10. Season with salt and pepper to taste.

Share and enjoy with family and friends!!!

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