Fish Cakes – Easy Gluten Free Korean Fish Cakes


Fish cakes are widely loved by Koreans. They are a very common everyday ingredient in many Korean dishes from soups, to stir fry, to street vendor skewers. They’re called odang or eomuk in Korean. Fish cakes served on sticks are one of the most iconic street foods in South Korea.


Unfortunately, virtually all commercially processed fish cakes contain msg, wheat, and low quality fillers.  So making your own with this simple recipe allows you to enjoy a healthy preservative-free and gluten-free treat.


This fish cake recipe will transform any white fish into a delicate delight. So try this Korean staple in your kitchen.
Eat Real, Be Real


Hungry Gopher



The Kimchi Master Course is OPEN NOW. The enrollment will close on 8/24/216.

So Join The Kimchi Master Course NOW!




Prep: 40 minutes            Active: 40 minutes


DISH PAIRING TIP: 10-Minutes Water Kimchi


½ Lb flounder fillet (rock cod, sole, or pollak), roughly chopped

¼ Lb squid, cleaned and roughly chopped

¼ cup onion, diced

¼ cup carrot, diced   

¼ cup kale, diced

1 Tbsp coconut flour (rice flour or regular wheat flour)

¼ tsp ginger, grated

¼ tsp sea salt

¼ tsp pepper


1 cup virgin coconut oil to shallow fry



  1. Combine all of the ingredients except the coconut oil in a large mixing bowl and mix well.
  2. Add the coconut oil to a large skillet over high heat.
  3. Once the oil is nice and hot. *When it shimmers, drop a little chunk in to test. When you see the tiny bubbles form around the cake, it’s a good temperature to start cooking.
  4. Using two spatulas, add about a ¼ cup of the combined mixture as a 0.5 inch thick cake and shape the cake as evenly as possible. Then, drop it in the skillet.
  5. Repeat step 4 until the skillet gets semi full with the fish cakes. * Do not overcrowd the skillet in order to keep the temp up and prevent the cakes from sticking together.
  6. Cook the fish cakes until the bottom edges are turning golden brown and it’s almost all opaque toward the top. It will take about 4 minutes of cooking to achieve this. *The temperature of the oil will fluctuate, it’s not a hard science. Use your senses, if the bottom gets too dark brown or starts “burning”, lower the heat to medium high. Pay attention, so you don’t accidentally burn the cakes.
  7. Flip the rest of them. Let them continue cooking on that side. In about 2 minutes, when they become golden brown, like the previous side, take them out and rest them on a piece of paper towel.
  8. Repeat steps 4-7 to cook the rest.
  9. Serve and enjoy.



The Kimchi Master Course is OPEN NOW. The enrollment will close on 8/24/216.

So Join The Kimchi Master Course NOW!



Leave a Reply