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Odeng (오뎅)
A classic Seoul dish, Odeng is a delightful, crispy and succulent aquatic delicacy.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 400g of fish paste
- 2 onions
- 500ml of fish broth
- 2 cloves of garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of shoyu sauce
- 1 tablespoon of chili sauce
- 1 tablespoon of sugar
- 1 tablespoon of water
- 100g of fried potato sticks
- Herbs and spices to taste
- 1 tablespoon of rapeseed oil
Method
- In a bowl, mix the fish paste with soy sauce, shoyu sauce, chili sauce, sugar, and water. Add herbs and spices to taste.
- Slice the onions thinly and sauté in a pan with rapeseed oil.
- Add the garlic cloves and sauté for another 2 minutes.
- Pour the fish broth into the pan with the sautéed onions and bring to a boil.
- Add the fish paste mixture and stir well. Cook for 10-15 minutes on medium heat.
- In another bowl, mix the fried potato sticks.
- Serve the Odeng hot, pouring the broth and fried potato sticks over it.
The story
Originating from a traditional Chinese dish, Odeng has become a genuine part of Korean cuisine, popular throughout the country, especially in Seoul.
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