Does Korean Fishcake Have Protein? A Nutritional Breakdown

December 15, 2025 •

4 min read

According to nutritional data, a typical 100g serving of Korean fishcake contains a notable amount of protein, often ranging from 10g to 12g, depending on the brand and recipe. This makes the popular street food a solid source of this essential macronutrient, though it's important to consider other ingredients.

Quick Summary

Korean fishcake, or eomuk, provides a solid source of protein derived from its minced fish base. The nutritional content, including protein levels, varies significantly by brand, preparation, and the ratio of fish to fillers.

Key Points

Source of Protein: Korean fishcake (eomuk) contains protein because it is made from surimi, a paste of minced fish meat.
Varies by Brand: The protein content is not uniform; it depends on the quality of the fishcake, the ratio of fish to fillers like flour, and the preparation method.
High in Sodium: Many commercial fishcakes and their common cooking preparations (like soup or stir-fry sauce) can be very high in sodium, requiring moderation.
Moderation is Key: While a source of protein, eomuk is a processed food and should be consumed as part of a balanced diet, not as a primary protein source.
Healthier Preparation: Boiling or stir-frying with vegetables are healthier cooking methods compared to deep-frying, which adds significant fat.
Historical Context: Eomuk became popular as an affordable source of protein after the Korean War, which contributed to its status as a staple food.

Understanding Korean Fishcake: More Than Just a Snack

Korean fishcake, known as eomuk (어묵) or odeng (오뎅), is a staple in Korean cuisine, found everywhere from street food stalls to home kitchens. Its savory, chewy texture makes it a popular ingredient in soups, stir-fries, and as a side dish. While delicious, many people wonder about its nutritional value, especially its protein content. The short answer is yes, Korean fishcake does contain protein, but the amount and overall health profile depend on how it's made and prepared.

The Role of Protein in Eomuk

The protein in Korean fishcake comes directly from its main ingredient: fish. The base of eomuk is surimi, a paste made from minced fish meat that is washed and refined to produce a gelatinous, chewy texture. Historically, eomuk became a widespread and affordable source of protein for the Korean population in the post-war era. Today, different qualities and varieties exist, and these variations significantly impact the protein level. Some high-quality fishcakes can contain over 90% fish content, while others contain more fillers. Most commercially available eomuk, however, contains a mix of fish meat, wheat flour, and other ingredients.

Eomuk: More Than Just Protein

While protein is a key component, it is important to look at the overall nutritional profile of Korean fishcake. The amount of carbohydrates, fat, and sodium can vary greatly depending on the brand and preparation method. For instance, while some fishcakes are low in fat, others are deep-fried, which increases their fat content. Similarly, the sodium content can be very high, especially when fishcakes are cooked in broths or savory sauces. For example, one 2oz serving of a particular brand contains 6g of protein but also 400mg of sodium.

Comparing Korean Fishcake to Other Protein Sources

To put the protein content of Korean fishcake into perspective, it's helpful to compare it to other common protein sources. While it doesn't match the pure protein density of a plain piece of fish or chicken breast, it holds its own as a component of a meal.


Protein Source	Protein (per 100g)	Notes
Korean Fishcake (eomuk)	10-12g	Varies by brand and fillers.
Cod (Atlantic)	18g	Lean, high-quality pure fish protein.
Trout	18.7-22.3g	Depending on wild vs. farmed variety.
Chicken Breast (skinless)	19.6g	Another lean, complete protein source.

As the table illustrates, a higher-quality, fish-dense eomuk can offer a decent amount of protein. However, it's important to be mindful that unlike a plain fillet, eomuk also contains fillers like flour, which contribute to its carbohydrate count.

Healthy Ways to Enjoy Eomuk

Integrating Korean fishcake into a balanced diet means focusing on preparation methods that minimize added fat and sodium. Here are some options:

Eomuk-tang (Fishcake Soup): A classic Korean dish where fishcakes are boiled in a light, savory broth made from dried anchovies and kelp. This method keeps added fats low. You can blanch the fishcakes in boiling water first to remove excess oil from the initial frying process.
Eomuk-bokkeum (Stir-fried Fishcake): Stir-frying fishcakes with plenty of fresh vegetables like onions, carrots, and bell peppers can create a healthier, more balanced side dish. Adjusting the amount of soy sauce and sugar can help control the sodium and sugar content.
Adding to Other Dishes: Use smaller amounts of sliced fishcake in dishes like tteokbokki or gimbap to add flavor and texture without overindulging.
Skewered and Boiled: As seen at street food stalls, fishcakes are often served skewered and boiled in a large pot of broth, which is a great way to enjoy them without added oil.

Different Types of Eomuk and Their Uses

Korean fishcake comes in a variety of forms, each suited for different applications:

Thin Sheets (Shijang Odeng): These are typically used for stir-fries (eomuk-bokkeum) and are often cut into strips.
Square or Rectangular Slabs: A thicker type often used in soups (eomuk-tang) or cut into thicker pieces.
Balls or Skewers: The classic street food style, often boiled in broth and served on sticks.
Rolled or Stuffed: Some varieties come pre-rolled with vegetables or other fillings.

Conclusion

So, does Korean fishcake have protein? Absolutely, as it is made from minced fish. It can be a convenient and affordable way to supplement your protein intake, especially when prepared with plenty of vegetables and in less fatty ways. However, it is crucial to recognize that it is a processed food and should be consumed in moderation, particularly due to its potentially high sodium content. By choosing high-quality brands and using mindful cooking methods, you can enjoy the delicious flavor of eomuk while maintaining a balanced diet. For those interested in exploring healthier eating habits further, resources like the FDA's guidance on nutrition are a good starting point for comparing food values, including those related to seafood consumption.

Frequently Asked Questions

Korean fishcake is a decent source of protein, but it is not a pure one. The protein comes from its minced fish base, but fillers like flour are also included, unlike a plain piece of fish.

The protein content varies significantly. Some brands offer around 10-12g of protein per 100g serving, while other smaller servings might provide less.

Due to its often high sodium content and inclusion of fillers, it is generally not advisable to eat eomuk every day. It is best enjoyed in moderation as part of a balanced diet.

The main ingredient is surimi, a fish paste made from various types of minced fish. It is mixed with wheat flour, vegetables, and seasonings to create the final product.

Opt for boiling eomuk in a light broth (eomuk-tang) or stir-frying it with plenty of vegetables (eomuk-bokkeum). Blanching the fishcakes in boiling water before cooking can also help remove excess surface oil.

The calories can vary, but an average serving can be moderate. The calorie count depends on the brand, ingredients, and whether it has been deep-fried or boiled.

Eomuk is the native Korean word for fishcake. Odeng is a term borrowed from the Japanese word 'oden,' referring to the style of fishcake soup often served on skewers.