Fish cake the Busan way: ground white fish pressed and fried into skewers, croquettes and bakery trays, eaten with a paper cup of hot broth.

Eomuk workshops grew around Busan's port under Japanese rule, adapting kamaboko to Korean tastes, and the wartime boom made the city Korea's fish-cake capital. Bupyeong market carts sold it on skewers with broth; Samjin, founded 1953 on Yeongdo, is the oldest name still pressing it, and Goraesa turned it into a premium bakery counter. Ask for eomuk, not odeng, and drink the broth to the bottom.

Where to eat Busan eomuk in Busan

2 editor picks for Busan eomuk in Busan, ranked by editorial score. All Busan signature dishes · Busan eomuk across every city.

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More places to eat in Busan

Not on this list, but among the highest we score in this city. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Serves 4 as street-style skewers45 minEasy

Ingredients

  • 400g shop-bought flat eomuk sheets and rounds
  • 1.5 litres anchovy-kelp stock (dried anchovies, dasima, onion, Korean radish)
  • 1 tbsp soy sauce, 1 tsp minced garlic, white pepper
  • Bamboo skewers; soy-mustard dip to serve

Method

  1. Simmer anchovies, kelp, onion and radish for 20 minutes; strain and season the stock with soy, garlic and pepper.
  2. Blanch eomuk sheets briefly in hot water to shed surface oil, then fold each in ribbons onto skewers.
  3. Simmer the skewers in the stock for 10 minutes until swollen and silky.
  4. Serve upright in a cup of the broth, with soy-mustard dip, and refill the broth as it goes down.

Editor tip. The radish in the stock matters more than any seasoning; it gives the broth the clean sweetness of the Busan carts.

Common allergens: Fish, Wheat (gluten).