First time making odeng

hey guys

yesterday I tried making homemade odeng for the first time! my local asian supermarket didn’t have korean fish cakes, so I improvised — used fish balls (the ones I usually throw in pho) and some tofu puffs instead.

for the broth, I went with dashi, soy sauce, minced garlic, green onions, a bit of pepper, and of course daikon. it actually turned out so good. I added skewers with the fish balls and tofu puffs to recreate the original look. (i made rose tteokbokki too.)

the thing is, I’ve never had real odeng before, so I’m not sure how close it actually is. what do you think?

submitted by /u/WhereasAdditional215
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