Anmyeondos

Anmyeondos, also known as Korean fish cakes, are a popular traditional Korean food made from surimi, a paste made from deboned white-fleshed fish. The fish is typically minced and mixed with various ingredients such as salt, sugar, and sometimes starch, then shaped into cakes or sticks. These fish cakes are known for their chewy texture and mild, slightly sweet flavor.

Anmyeondos are a versatile ingredient in Korean cuisine and can be prepared in various ways. They are often pan-fried, grilled, or boiled and served as a side dish or snack. One of the most common preparations is odeng, where the fish cakes are skewered and served in a hot, savory broth, often enjoyed as street food or at markets. They can also be added to soups, stews, or noodle dishes to enhance the flavor and texture.

The history of anmyeondos dates back to the Goryeo Dynasty in Korea, where they were initially made from minced fish and vegetables. Over time, the recipe evolved to include additional ingredients and techniques, leading to the variety of fish cakes enjoyed today. Anmyeondos are a staple in Korean households and are widely available in supermarkets and street food stalls across the country.

In addition to their culinary uses, anmyeondos are also a popular ingredient in Korean convenience foods, such as instant noodles and ramen. Their widespread popularity and versatility make them an essential part of Korean cuisine, enjoyed by people of all ages.