Homemade Korean Fish Cakes (Eomuk) – Gut-Healing, Anti-Inflammatory, and Seed Oil-Free

Korean fish cakes—also known as eomuk (어묵) also known as “odeng” (오뎅)— click here to see how I make it.

Eomuk / Odeng is a staple in Korean cuisine. Found at street stalls / food trucks in the winter, rolled into kimbap all year round, dipped into traditional soups (어묵탕; "fishcake soup"), and tossed into stir-fry dishes like tteokbokki.

It’s true comfort food for the soul & extra perfect in colder winter months— so naturally, I had to make a version that’s not only delicious but actually good for you & yours.

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The Unfortunate Truth

We all know foods fried in seed oils come at a hidden health cost…

While I love the taste, texture, and overall experience of eomuk, standard store-bought & restaurant Korean fish cakes use highly inflammatory ingredients making it a poor nutritional choice especially for those on the gut health / eczema elimination journey.

“It is normal to add several chemicals [to Korean Fishcakes] in order to have a better flavor, such as D-sorbitol an artificial sweetener [which has gastrointestinal side effects like gas, bloating, and diarrhea], soy protein (to create a better texture of fish cakes with less amount of fish fillets)...”

— Naver

Why The Store/Restaurant Versions Fall Short

Here are some of the major problems:

• Packed with wheat, sugar, soy, MSG and unpronounceable chemical flavour-enhancers.

• Deep-fried in seed/vegetable oils that generate oxidative stress, disturb the gut and trigger inflammation.

• Made in large batches, with lower percentages of real fish, and lots of binders/preservatives to stretch ingredients.

The result… (see links for studies)

- whole body inflammation & energy loss (Source)
- gut disturbance & negative changes in gut (Source)
- a huge increase in TNF-a related health issues: arthritis, Inflammatory Bowel Disease (IBD), damage to the gut lining, tumor-related cell damage… to name a few

Here are a few other studies showing the effects of seed oil consumption if you want to confirm that this is not “misinformation” — PMID: 28503188, 8432867, 2008870

But because it’s so delicious…

This was the best eomuk I had prior to making it myself - my family searched high & low and found a gluten-free fish cake gem in Busan, South Korea.

I had to make a version that’s actually good for you.

I flipped the script.

My version of eomuk is:

• Sugar-free & additive-free.

• Made with wild seafood (shrimp + dye free fish) → full of omega-3s (DHA/EPA) that support gut, immune system and help lower inflammation.

• Fried in a stable, high-quality animal fat (grass-fed & finished tallow/suet) — no seed oils.

• Uses simple easy to digest flours (rice + tapioca) & mineral-rich salt/white pepper.

• Minimal, clean ingredients you recognize.
  
  While flavour and texture matter — your health and gut don’t have to suffer.

Why These Fish Cakes Can Be Good for You

Wild Shrimp & Cod (swap option: Mahi-Mahi):

• Wild seafood offers omega-3s (DHA/EPA) which are shown to help reduce inflammation, support the gut and immune system. PubMed

• Quality Note: Using wild fish > farmed

  • helps avoid extra inflammatory & gut health burdens that often result from consuming farmed fish, which include food dyes & undesirable chemicals.

  • we are what we eat eats; unfortunate truth: farmed fish have to be fed a lot of pharmaceuticals to ensure they don’t all get sick & cease to exist in their cramped corridors. I don’t recommend that stuff for any body.

Avoiding harmful, cheap deep-frying oils:

• Restaurant and pre-packaged fishcakes are deep-fried in seed / rancid vegetable oils (think: corn, soybean, sunflower, canola, etc) which generate oxidative stress & low-grade inflammation. Polyunsaturated fats (found in seed and vegetable oils) in these seed/industrial oils wreck mitochondria, cause cellular damage, lower thyroid, and are linked to hair loss.

• The disadvantages of vegetable & seed oils are quite alarming especially for those on the gut-health and eczema elimination journey. Seed oils have been marketed as "healthy" but in reality are highly inflammatory and oxidized. Replace with quality saturated fats like grass-fed tallow, butter, and/or coconut oil to support metabolism.

• By controlling your fat choice at home, you can make Korean Fish Cakes (eomuk) into a health food instead of a whole body stressor.

Sugar-free & additive-free:

• Added refined sugar is one of the top inflammatory foods that negatively impacts immune and gut health. (Source)

• Most packaged eomuk/tteokbokki mixes include sugar (in multiple forms) and preservatives—my version does not.

Choosing nourishing animal fat for cooking MATTERS:

• I use grass-fed & finished beef suet & tallow which have a high smoke-point & traditional use in frying, giving rich flavor, health benefits and stability under heat. (Source)

• I highly recommend this or this 100% Grass-Fed Tallow.

Recipe: Korean Fish Cake (Eomuk)

Makes 24 fishcake balls from scratch for soup, stir-fries, or snacking

INGREDIENTS

• 400g wild white fish (Cod / Mahi-Mahi), thawed & chopped (about 2 fillet)

• 200g wild peeled shrimp (14 wild alaskan shrimp), thawed & finely chopped

• 1/2 onion, chopped

• 2 tbsp white rice flour

• 2 tbsp tapioca flour

• 2 tsp sea salt

• 1 tsp white pepper

• 1 tbsp fish sauce (preferred) or coconut aminos (if histamine is an issue)

• 1–2 tbsp ice-cold water

• 1/2 c frying fat (recommend grass-fed & finished tallow/suet)

METHOD

1. Blend the seafood: In a food processor, combine seafood, onion, salt, white pepper, and fish sauce. Pulse until it forms a thick, sticky paste.

2. Add flours and pulse again to incorporate.

3. Slowly add cold water (start with 1 tbsp) until the paste is smooth and sticky.

4. Heat your frying fat (i.e. tallow) keep temp steady in a wok or skillet.

5. Shape your batter

   • For sheets: Spread batter on a parchment-lined baking sheet & bake at 350 °F for 10 minutes (it should set, not fully cook). Then cut into strips and fry.

   • For balls & logs (soup style): Wet hands to prevent sticking, shape or use a cookie scoop. Fry 3-4 at a time (avoid overcrowding) until golden brown (about 3 minutes per side). Drain on a rack or paper towel.

6. Serve: Skewer & enjoy as a snack, or warm in broth (eomuk-guk), or mix into tteokbokki for a full meal.

Friends, the juice is worth the squeeze on this one.

Serving Ideas & Healthy Moves

• Serve freshly hot for the best textural experience.

• Use in a gut-soothing warm broth to boost hydration and nutrient absorption.
  (Eomuk Soup recipe dropping soon!)

• Mix with tteokbokki for a satisfying full meal—without the pro-inflammatory seed-oil and sugar load typical of take-out versions.

• Add leftovers to Kim-bap, stir-fry or soup — a healthy protein add-in!

Final Thoughts

My version of eomuk isn’t just super tasty—it’s a gut health food when made this way. By choosing wild fish/shrimp, avoiding chemical additives, soy, sugar, and frying in a stable, gut-healthy fat, you’re moving away from the “deep-fried regret” to something you can feel good about offering even the little ones.

Your gut, your immune system, your inflammation levels—all win.

Tips for Success:

• Don't let the oil smoke. If it smokes, lower the heat immediately and wait.

• Use dry utensils when working with oil — water + fat = dangerous splattering.

• Carefully lower each cake into oil.

• Don’t crowd the pan (3-4 at a time max) — gives bad texture and soggy interior.

• Fry ~3-4 minutes per side (or until golden, puffed, and just cooked through).

• Vent your kitchen (open a window/hood on) — frying releases vapors.

Disclosure: This post may contain affiliate links. If you purchase through them, I may earn a small commission (at no extra cost to you). I only link to brands I personally use/trust. Substituting different brands/types may alter taste, texture or results. If something feels off — don’t give up! I’m happy to help you troubleshoot.