Fish-Cake 80g

n tteokbokki (떡볶이), the addition of fish cakes (eomuk or odeng) is a very common and popular variation. Fish cakes are often included in the dish to add a savory and chewy texture that complements the spicy and sweet sauce of the rice cakes.

Fish Cake in Tteokbokki:

• Fish cakes (known as eomuk or odeng in Korean) are typically made from a mixture of fish paste (often white fish like pollock or cod), starch, and seasonings. They have a firm, chewy texture and absorb the flavors of the broth and sauce, making them a great addition to tteokbokki.
• The fish cakes are often cut into rectangular or oval shapes and added to the pot alongside the tteok (rice cakes) as they cook in the spicy sauce.

Flavor and Texture:

• The chewy and slightly bouncy texture of the fish cakes provides a satisfying contrast to the soft and chewy rice cakes.
• The fish cakes soak up the spicy, sweet sauce of the tteokbokki, adding a depth of flavor to each bite.
• They are usually savory with a subtle fish flavor, and when cooked with the tteokbokki sauce, they become flavorful and delicious.