Have you ever enjoyed Korean street food and wished you could make those soft, chewy fish cakes at home? You are not alone. Many people think Korean fish cakes are difficult to make or require special cooking skills. The truth is, they are much easier than you might expect. With a few fresh ingredients and simple steps, you can create homemade fish cakes that taste just as comforting and delicious as the ones served in Korea. They are warm, savory, budget-friendly, and perfect for snacks, soups, lunch boxes, or quick dinners. If you have been looking for an easy recipe that delivers amazing flavor without spending hours in the kitchen, this recipe is exactly what you need. Keep reading because a few simple tricks will help you make soft, springy fish cakes every single time.

What Is This Recipe?

Korean fish cake, called Eomuk or Odeng, is a popular Korean food made from white fish that is blended into a smooth paste with seasonings and a little starch. The mixture is shaped into flat pieces or folded onto skewers before being cooked until tender. These fish cakes are soft, slightly chewy, and full of rich seafood flavor. They can be enjoyed on their own, added to soups, stir-fries, or spicy dishes like tteokbokki. Homemade Korean fish cakes taste fresh, contain fewer preservatives than store-bought versions, and allow you to adjust the seasoning to match your family’s taste.

Why You Will Love This Recipe

Quick to prepare: Most of the work is done in a food processor, making this recipe surprisingly easy even for beginners.
Amazing flavor: Fresh fish, garlic, onion, and seasonings create a rich, savory taste that is much better than many frozen fish cakes.
Budget-friendly: You only need a few affordable ingredients, making this a great recipe for feeding the whole family.
Healthy choice: Homemade fish cakes let you control the amount of salt and oil while using fresh, high-quality fish.
Perfect for meal prep: Make a batch once and enjoy it throughout the week in soups, stir-fries, or as a quick snack.
Kid-friendly: The soft texture and mild flavor make these fish cakes enjoyable even for picky eaters.
Very versatile: Enjoy them with noodles, rice, dipping sauces, or your favorite Korean dishes.

Here’s where most people get this wrong…

Many people use fish with too much water or skip chilling the fish paste before shaping it. This simple mistake can make the fish cakes fall apart or lose their soft, chewy texture. A few extra minutes of preparation make a huge difference.

Ingredients

1 pound (450g) white fish fillets – Pollock, cod, tilapia, or haddock work very well. Remove all bones and skin before blending. Fresh fish gives the best texture, but frozen fish can also be used after completely thawing and drying.
1 small onion, finely chopped – Adds natural sweetness and moisture while helping balance the seafood flavor.
2 cloves garlic, minced – Gives the fish cakes a rich and savory taste without becoming overpowering.
1 tablespoon soy sauce – Brings deep umami flavor. Low-sodium soy sauce is a great choice if you want to reduce salt.
1 teaspoon sesame oil – Adds the classic nutty Korean aroma that makes these fish cakes extra delicious.
1 large egg – Helps bind the mixture together and creates a smoother, softer texture.
3 tablespoons cornstarch or potato starch – Keeps the fish cakes firm while maintaining a pleasant chewy bite.
½ teaspoon salt – Adjust based on the saltiness of your soy sauce.
¼ teaspoon black pepper – Adds gentle warmth without overpowering the seafood.
2 tablespoons chopped green onions – Fresh green onions bring color and a light onion flavor that brightens every bite.
Vegetable oil for frying – Use a neutral oil such as canola or sunflower oil for even cooking.

Helpful Tip: If you want a slightly sweeter flavor, add ½ teaspoon sugar. For a spicy version, mix in one teaspoon of Korean red pepper flakes (gochugaru). If you cannot find potato starch, cornstarch works perfectly well. Always pat the fish dry with paper towels before blending because removing extra moisture helps create the soft, springy texture that makes Korean fish cakes so special.

How to Make Korean Fish Cake (Step-by-Step)

This small trick makes a huge difference…

Chill the fish mixture for 20–30 minutes before shaping it. This helps the mixture become firm, making it much easier to shape while creating the soft, chewy texture that Korean fish cakes are famous for.

1. Prepare the Fish Mixture

Start by cutting the white fish into small chunks so your food processor can blend it easily. Pat the fish dry with paper towels because extra water can make the mixture too loose. Add the fish, chopped onion, garlic, soy sauce, sesame oil, egg, cornstarch, salt, and black pepper to the food processor. Blend everything until the mixture becomes smooth, thick, and creamy. You should not see large pieces of fish or onion. Stop once or twice to scrape down the sides so everything mixes evenly. Fold in the chopped green onions after blending to keep their fresh flavor. Place the bowl in the refrigerator for about 20 to 30 minutes. Chilling helps the paste become firmer, making it much easier to shape and giving the fish cakes their signature soft and chewy bite.

2. Shape the Fish Cakes

Take the chilled fish mixture out of the refrigerator once it feels firm but still easy to scoop. Lightly oil your hands or dip a spoon in water to stop the mixture from sticking. Scoop about two tablespoons of the mixture and gently flatten it into an oval or rectangle that is about half an inch thick. Try to keep each fish cake the same size so they cook evenly. If you want the classic Korean street food look, spread the mixture onto bamboo skewers in long, folded shapes. Do not press the mixture too hard because gentle handling keeps the texture light and tender. Place the shaped fish cakes on a parchment-lined tray while you finish the remaining mixture. They should look smooth, even, and ready for cooking.

3. Cook Until Soft and Golden

Heat a thin layer of vegetable oil in a non-stick frying pan over medium heat. The oil should be hot but not smoking. Carefully place the fish cakes into the pan without overcrowding them. Cook each side for about three to four minutes until the outside turns light golden and the inside is fully cooked. Flip them gently with a spatula to keep their shape. As they cook, you will notice a delicious savory aroma filling the kitchen. The outside should become lightly crisp while the inside stays soft, juicy, and slightly chewy. If the fish cakes brown too quickly, reduce the heat slightly so they cook through without burning. Transfer them to a paper towel-lined plate to remove any extra oil before serving.

4. Serve and Enjoy

Serve the Korean fish cakes while they are still warm because that is when their texture is at its best. Pair them with soy sauce mixed with a little rice vinegar, sesame seeds, and sliced green onions for a simple dipping sauce. They are also delicious in hot noodle soup, spicy tteokbokki, stir-fries, or served over steamed rice. Garnish with fresh green onions or toasted sesame seeds for extra flavor and color. The fish cakes should be soft inside, lightly golden outside, and full of rich savory taste in every bite. If you have leftovers, let them cool completely before storing them in an airtight container. Once you taste these homemade Korean fish cakes, you will understand why they are one of Korea’s most loved comfort foods.

Pro Tips

Choose firm white fish. Fish like cod, pollock, or haddock create a smooth paste with the perfect chewy texture. Oily fish can make the cakes too soft.
Dry the fish well. Removing excess moisture before blending keeps the mixture thick and prevents the fish cakes from falling apart during cooking.
Do not over-process. Blend only until smooth. Over-mixing can warm the paste and make the final texture less springy.
Chill before shaping. A cold mixture is much easier to handle and helps the fish cakes hold their shape while cooking.
Use medium heat. Cooking too fast can burn the outside while leaving the inside undercooked. Medium heat gives an even golden finish.
Keep the same size. Making each fish cake similar in thickness helps them cook evenly and gives consistent results.
Taste the seasoning first. Cook a tiny spoonful of the mixture before shaping the whole batch. Adjust the salt or pepper if needed.
Add vegetables carefully. Finely chopped carrots, green onions, or bell peppers add flavor without making the mixture too wet.
Use a lightly oiled spatula. This prevents sticking and helps flip the fish cakes without breaking them.
Serve immediately. Freshly cooked fish cakes have the softest, juiciest, and most satisfying texture. They are always best when enjoyed warm.

Common Mistakes to Avoid

Using fish that contains too much water can make the mixture loose and difficult to shape.
Skipping the chilling step often causes the fish cakes to lose their shape during cooking.
Adding too much starch creates a dense, rubbery texture instead of a soft, chewy bite.
Over-seasoning with soy sauce can overpower the delicate seafood flavor.
Cooking over very high heat burns the outside before the inside is fully cooked.
Making the fish cakes too thick increases cooking time and may leave the center undercooked.
Overcrowding the pan lowers the oil temperature and prevents even browning.
Flipping the fish cakes too early can cause them to break apart before they become firm.
Using dull or old fish affects both the flavor and texture of the finished recipe.
Forgetting to pat the fish dry before blending makes the mixture watery and difficult to handle.
Pressing the mixture too firmly while shaping removes air and results in heavier fish cakes.
Storing hot fish cakes in a sealed container creates steam, making them soggy instead of lightly chewy and delicious.

Variations & Customization Ideas

Now let’s make it even better…

One of the best things about this Korean fish cake recipe is how easy it is to customize. You can change the ingredients to match your taste, your diet, or simply what you already have in your kitchen. Try one of these fun ideas and discover your favorite version.

High-Protein Version

Use extra white fish and replace the cornstarch with only a small amount of potato starch. You can also mix in finely chopped shrimp for even more protein. This version is perfect after a workout or whenever you need a filling meal.

Vegan Version

Replace the fish with mashed chickpeas, extra-firm tofu, or king oyster mushrooms. Add a little seaweed powder to create a light seafood flavor. The texture will be different, but it is still soft, tasty, and satisfying.

Quick Version

Use ready-made fish paste from an Asian grocery store. Simply mix in the seasonings, shape the cakes, and cook. It saves time while still giving you homemade flavor.

Spicy Korean Style

Mix in 1 teaspoon of gochugaru (Korean red pepper flakes) or a spoonful of gochujang. This gives the fish cakes a warm kick without overpowering the savory taste.

Vegetable-Packed Version

Add finely grated carrots, zucchini, or chopped spinach. These vegetables add color, nutrition, and a little sweetness while keeping the fish cakes moist.

Cheesy Version

Place a small cube of mozzarella cheese in the center before shaping. When cooked, the cheese melts into a creamy surprise that kids and adults both love.

Garlic Lover’s Version

Double the garlic and add a pinch of onion powder for a richer, bolder flavor that pairs perfectly with spicy dipping sauces.

Herb Version

Mix in chopped parsley, cilantro, or fresh chives for a fresh twist that brightens every bite.

Serving Ideas

These homemade Korean fish cakes fit into almost any meal, making them a recipe you’ll come back to again and again.

Serve them with steamed rice and kimchi for a simple Korean-inspired dinner.
Slice them into noodle soup for a warm and comforting meal.
Add them to spicy tteokbokki for a classic Korean street food experience.
Pack them into lunch boxes because they taste great warm or cold.
Serve with soy sauce, sesame oil, vinegar, and sesame seeds as a quick appetizer.
Make fish cake sandwiches with fresh lettuce and spicy mayo.
Cut them into bite-sized pieces and serve with toothpicks for parties.
Enjoy them with fried rice and stir-fried vegetables for a complete weeknight dinner.
Pair them with a fresh cucumber salad for a light lunch.
Snack on them straight from the pan whenever you want something warm, soft, and satisfying.

Most people stop here… but try dipping them in a simple soy-sesame sauce with a little chili. It completely changes the flavor and makes every bite even better.

Storage & Reheating

Homemade Korean fish cakes store very well, making them perfect for meal prep.

Refrigerator: Store cooled fish cakes in an airtight container for up to 4 days.
Freezer: Freeze them in a freezer-safe bag for up to 2 months. Place parchment paper between each fish cake so they do not stick together.
Reheating on the Stove: Heat them in a lightly oiled pan over medium-low heat for 2 to 3 minutes per side until warm and lightly crispy.
Microwave: Warm for 30 to 60 seconds. Cover with a damp paper towel to keep them soft.
Soup Reheating: Simply add the fish cakes directly to hot soup during the last few minutes of cooking. They will become warm while staying soft and chewy.

Nutrition Facts (Approximate Per Serving)

Calories: 180
Protein: 18g
Carbohydrates: 8g
Fat: 8g
Saturated Fat: 1.5g
Fiber: 1g
Sugar: 1g
Sodium: 420mg
Cholesterol: 55mg

Nutrition values are approximate and may vary depending on the ingredients you use.

Quick Summary (Scannable)

✔ Soft, chewy, and full of savory Korean flavor.
✔ Easy to make with simple ingredients.
✔ Ready in about 45 minutes.
✔ Great for soups, snacks, lunches, or dinner.
✔ Easy to freeze and reheat.
✔ Family-friendly and beginner-friendly.
✔ Budget-friendly without sacrificing flavor.
✔ Easy to customize with vegetables, cheese, or spices.
✔ Perfect for meal prep.
✔ Delicious with dipping sauce or your favorite Korean dishes.

When to Eat This

Wondering when these homemade Korean fish cakes are the perfect choice? The answer is almost anytime.

They are wonderful on busy mornings when you need a quick breakfast with rice or eggs. They make an excellent post-workout meal because they are packed with protein that helps keep you full and satisfied. If you often get afternoon snack cravings, warm up a couple of fish cakes and enjoy them with your favorite dipping sauce. They are much more filling than chips or processed snacks.

Feeling hungry late at night? These fish cakes are a comforting choice because they are warm, soft, and easy to prepare in just a few minutes. They also work beautifully for family dinners, weekend gatherings, lunch boxes, picnics, and even holiday meals.

Once you make this recipe, you’ll always want to keep a batch in your refrigerator or freezer. Every bite is soft, slightly chewy, packed with rich umami flavor, and guaranteed to satisfy your cravings. Try it once, and you’ll understand why Korean fish cakes have become a favorite comfort food around the world.

Easy Korean Fish Cake Recipe Easy Korean Fish Cake Recipe with Authentic Korean Flavor Easy Korean Fish Cake Recipe