Making my first eomuk, eomuk! It’s Korean fishcake which always sounds like cake made out of fish and you’re like eeeeww But it’s not. It’s shrimp, squid, take out the beak and the little ink sac and everything… And then a white fish of any kind. Take the skin off cause I didn’t and then I learned the hard way to pull it out slowly. And then a little bit of potato starch, And a little bit of flour, salt, pepper, garlic, onion And I’m about to try it out for the first time, and I don’t really care [And for those of you who don’t know what eomuk is it’s odeng] Yes, it’s odeng. And you can get it at like any street food stand in Korea and some of them are mediocre and some of them are awesome especially if you go to Busan. [Here we go] This is scary to me Rolled into a little shape [okay] [Dump it in the oil] Not yet! It should be like 330 or 350. [Right now it’s at… not even 300!] I’m so scared Ducky, I’m so scared What if it tastes disgusting? It shouldn’t be, it should be delicious right? I used double the shrimp *pants in horror* [Cholestrol!] You should fill it with cheese We have that faked processed cheese that they usually use [*gasps in delight*] And we have gochu. *also gasps in delight* Oh my god. So many options. I didn’t prepare my face and body for this. [I’ll prepare your body, whoo! *smacks*] Ow! That really huuuurt! Guess who’s not getting any. [Odeng (Oh, dang.)] Okay, ready? Here my first one goes. [Okay, here we go] [Splatter all over my phone.] [That’s one fat ass odeng.] It’s suppose to be 5-7 minutes or until it gets brown and then I gotta flip it. EHMAHGERD. Okay I’m starting the next one. Tiny bit of oil on your spatula. Okay [okay] Urrrrghhhh! [urgghhh!] It’s really… gloopy Because it’s like made with potato starch. I’m gonna compete with Soo Zee’s mom because I don’t think Soo Zee’s mom has ever made homemade eomuk before. [Uh oh] Or has she? [Whatchu got SooZee’s mom!?] That’s right. Okay I’m gonna… Okay, ready? I’m gonna flip it. Mmkay. Oooohhhh [ooohhhh] Ready for my rolling technique? So you just kinda put it under and you kind of gently… like roll it like that [There you go] Just gotta keep like… The ajummas use like a flat countertop It actually smells like North American fish cakes the kind in like err… Seafood John, exactly! [Am I having lobster right now?] *sings* This video is not sponsored by Red Lobster but I wish it was cause there’s no Red Lobster in Korea. This is great, this is just all fresh seafood and I don’t know if you guys live near an ocean, you can easily make this cheaply My fish cost me $1.20 I got 2 packages of fresh shrimp for $3.00 and then I got fresh squid for like $1 something. That’s like absurdly cheap for fresh seafood Oh yeah. This is just like all delicious fresh seafood I know a lot of people are picky about the colour of it like it’s suppose to be like “Odeng, pure white” I don’t really care so I didn’t skin my squid. Skinning squid sucks! [It’s the worst!] It’s really boring and awful I’m adding processed mozzarella cheese in the center which I’m sure to some people are like “Ughhh that’s disgusting” But in Korea they actually put cheese in odeng and it’s really good. I thought it would be disgusting [you barely put any cheese in there though] because I’m afraid it’s gonna eshplode (explode), okay? Cheese expands cause it’s got moisture in it right? [Oh that looks like it’s falling apart] Don’t you judge my… don’t worry. [There’s a cheese hole… oh god] I’ve got this. Look, see? Cheese hole, what? Nothing. [Look at your dirty ass touch screen] [It’s all fingerprinted smudges] Cause I use it to cook. Spudgy: Whuuuuu???!!!!
Martina: No, we said smudgy little guy. *more Spudgy noises* So what do you do for nighttime snacks? *scoffs* No big deal I just go to my local grocery store and buy a bunch of squid and shrimp and white fish and then I grind it up and make deep fried odeng cakes. [At 1AM] [Are we eating all of this?] I don’t think so, you can freeze it in the freezer bag. After 3 minutes. And then have really delicious ‘fres soup’ with udon noodles [Fres soup?] Fresh! Man. Some of these I mixed with hot pepper [Mmmkay] Some of them I mixed with cheese and the last one is hot pepper and cheese. [How many did you mix with ranch?] Ummmm not… 0, to be exact. [Cut it] [Awww yeah, fish cake-y goodness] Okay, gonna try a piece.
[CAKEY CAKEY CAKEY] Not the kind you’re thinking. You don’t eat ranch with odeng, Simon. [YOU NEED RANCH WITH EVERYTHING LOOK AT THAT] Doesn’t that look great to you? [That looks lovely, that looks like fish sausage.] Yeah. Yup, hot in the center. [Yup!] *sings* [Cheese!] [That looks like a decent amount of cheese] Right? [Yeah] And you mocked my cheese. You mewling quim. Rude dude! [Whoa] *Nods in approval* [That’s a lot of squid] You ate a squid chunk? [Yup!] Sorry! [It’s okay] This tastes totally different from the food stand ones. [Yup!] You know why? [Why?] Cause there’s so much actual seafood in this instead of flour. [Yeah] Yay success!
its called otak otak in my country, lel
Can we pipe this from a piping bag or ziplock bag with large hole? To avoid the whole spatula mess
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wow, the subtitles are really good on this vid. not like if some youtuber said sweet banana cake it would say in subtitles feet fanatic baked
OMG THE SIMPLY NAILOGICAL OPENING TUNE STARTED PLAYING HALFWAY IN THE VID
I could just smell the fish
Yummy πππ
am i the only one that thinks martinas oil bottle looks like soap…
can someone tell me the name
of the song at 5:40?
These look so good!!!!
I'm watching this while I'm on a diet ππππ
Did you use maangchi's recipe?
This was literally the first video of yours that made me subscribe βΊοΈπ
Can you pleaseeeeeee make videos like this in Japan because I enjoy making these recipes even as a 13 yr old
I live in Hawaii and I WISH seafood was that cheap. Even for the frozen stuff it's ridiculously overpriced here.
doesn't odeng comes from japan?
martina looks extra beautiful here
Korean fake foods that they made by copying Japanese ones. a
They are both really annoying. So basic.
γ γ γ γ γ μ΄λ¬΅λ λ§λμ ¨λ€γ γ γ γ γ γ γ λλ¨λλ¨!!b
can we use a piping bag for this? or is the mixture too sticky?
I wish Martina can cook this for me because my mom would never cook this for meπshe said she is always busy but she is actually busy sleepingππ
I love Simon and Martina in Japan they seem genuinely happy with their decision so i am glad they are happy, but….. I just haven't found people in South Korea that vlog like they did. They were the only vloggers in South Korea that I liked to watch…. so I am sad about that. But they are so fuckin fun in Japan it's great.
Martina is gorgeousssss
AT 3:40 THE SIMPLY NAILOGICAL TUNE CAME ON OMGG
Martina looks like a Viking shield maiden with her hair like that!!! Awesomeness!!
You Americans don't know how to cook yet supposed to eyeball it and dump it in ther oil
Fish cakes in Oden are sooooo good. OH my kami, Loki! TWO GOOD THINGS in one video.
Martina is looking π£π£π£
They used the Simplynailogical music.
Did she say "Guess who's not getting any?" πππ I swear I love you two. You guys are relationship goals π
I made some today and it's super good! I put some sesame oil and chilli and it's super delicious. Thanks Martina π
I wish I had a girl as cute and attractive as Martina
O-deng that looks good
Is eomuk like a korean pregnancy food?
Is this like a glorified fishstick?
Is it possible to make this recipe without squid or shrimp?
Did you take a train to busan?
I love this πππ
You guys that looks amazing!!! Yum!! π
Wait wait wait… he said dump it in the 'oiyer'. Hahahaha I can't!
You said you're fat in the beginning? I BET IM WEIGH MORE THAN U IM 80.00-90.00
I'm fat lol. Love ya guys I know this is old but yea…
So are the flexible kind of fish cakes (the ones at 0:31) the same thing just not fried?
Can we have the recipe, please? Your fishcakes look awesome!
Recipe copied right from your website:
Ingredients:
Into the Food Processor:
220g white fish fillet (about one medium fish deboned and skinned, any firm white fish will work)
1 small squid (about the size of your hand)
8 medium sized shrimp
2-4 garlic cloves
1 teaspoon salt
1 teaspoon honey or sugar
ΒΌ teaspoon ground pepper
1 tablespoon oil
ΒΌ cup all purpose flour
ΒΌ cup potato starch (or sweet potato starch)
1 large egg
For deep frying:
3 cups of oil for cooking
Extra oil for brushing onto a flipper
Optional Ingredients:
1 chopped medium hot pepper
2-3 slices of processed cheese cut into finger width strips
Tools:
Food Processor
Wok or Cooking Pot
A Spatula, a Wide Flipper, and a Knife
Brush for Oil
Paper towel on a plate or drip tray for oil
1. Dump all the ingredients except for the flour into a food processor. Give it a couple spins to chop up the fish into tiny bits.
2. Once the fish is chopped up, add both flours and blend until everything comes together into a thick smooth paste. It might have a few tiny chunks of fish, thatβs okay.
3. Add 3 cups of cooking oil in a wok or a cooking pot over medium high heat and wait until the oil hits 330-350Β°F/180Β° C. Use a thermometer for this part or else the oil wonβt be hot enough and the fish cake will absorb the oil and be disgusting and greasy. While this is heating prepare a paper towel on a plate (or if you have a little grease drip rack) so that you can place your cool your fishcake when it comes out of the oil.
TWO OPTIONS FOR COOKING:
-You can drop the paste into the hot oil as if you were making a dumpling by using two tablespoon brushed with oil. Scoop up a tablespoon of paste and using the other spoon, scoop it off the first spoon. Repeat this method a couple times passing the paste back and forth between these two spoons until your fish paste looks like a little ball.
-Second option is what I did in the video and what the street food stands in Korea do. Brush the flipper with oil and using a spatula and spread the fish paste evenly onto it. Then take the knife and roll the fish cake into a tube shape. If you want to add cheese, put a thin strip into the middle of the paste before you roll it up.
4. Bring the flipper closer to the wok and tip the tube of fish cake into the hot oil carefully so it doesnβt splash up and hot oil murder you. MURDER OIL IS HOT.
5. Cook for about 5-7 minutes flipping over occasionally so that it gets golden brown on all sides. Make sure your oil is still at the right temperature and not getting crazy hot or it will cook too quickly on the outside!
6. Remove the fishcake and place them on your oil drip station. Ta-da! Finished! Bite into it now and burn the inside of your mouth like eating a pizza pocketβ¦so let it cool.
I love how Canadian youtubers use the same royalty-free music :p
But the fish cake in the street are not fried they are boiled right?
So, can I do this with crabmeat?
"You mewling quim." LOL She just called him a crying vagina. xD
Can you make it without squid?
Don't measure the oil temp with the thermometer touching the bottom of the pan. Won't be accurate.
ingredients b bta den plz
I love korean food
You didn't show us how to make it, you only showed us how to cook it.
5:12 "You mocked my cheese.. Mewling quiem" awwwW LOKIIIII π