sk eats... 오뎅

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Odang

Odang is Andrew's favorite food in Korea. Virtually, since the first few days it has been his number one. Judy took a little longer to warm up to it, but now it has become a fairly regular snack of ours. Odang is a type of fishcake (ground up fish and flour?) on a skewer and heated in a bath of shrimp, crab and vegetable broth. It doesn't have too much flavor alone, but the subtle seafood taste it gets from the broth is really delicious. Sometimes it is made flat into sheets and sometimes it is formed into tubes or balls. You can get it as a soup, which is good, but that puts you into odang overload. It is best enjoyed from one of the many fried food stands that are on most streets.

This was the first fried food stand we found in Korea.

The assortment of fried goodies available. These are good, but usually really greasy. (Those are tempura'd hard boiled eggs in the center...we have yet to try them.)

The rectangular basin on the counter is the
broth bath where the odang skewers sit.

A flat odang folded up and skewered.
This is the standard form odang takes.