Asian

Odeng Party @ Home

by Lisa K. on Wed, December 26, 2018

End of the year holiday season is the best time for family gatherings and parties. Which also means there are lots of mouths to feed. Serve up some home-style Odeng. It is simple to prepare and everyone can help themselves. No need to slave over the stove day and night because you know that is never going to end. This means, more mingling and less cleaning.

Perfect set up for a house party

Serves Many people

It is OK if the broth is a bit bland at first. It will become more flavoursome as more skewers are added into it.

Foodster's Verdict

Odeng Party @ Home

Difficulty

  • Preparation
    20minutes
  • Total
    35minutes
INGREDIENTS
    Fishballs
    Fried fishballs
    Fishcakes
    Squid balls
    Fried tofu
    Fish fuchuk
    Crab imitation
    2 enoki mushrooms
    Baby pak choy

    Soup Base
    3 liters water
    1 chicken stock cube
    2 sprig spring onions
    20 anchovies, heads and guts removed
    1 medium white radish, cut into slices
METHOD

Odeng is the Korean version of Lok Lok/steamboat. Usually eaten during cold winter weather, Odeng is a hot pot of fish balls on skewers simmered in a light or spicy broth. You can use any sort of fish balls, fish cakes, squid balls and pretty much anything in ball form. It is perfect for a makan party or family gathering.

This is a simple set up for Odeng if you are hosting a party. Use a portable stove or induction hob, put a wide pot of broth on simmer and lay the goodies around it. Your guests can help themselves to the hotpot as and when they want to eat. All you have to do it just keep an eye on the broth level and keep topping it up from time to time.

To prepare the stock and set up, here is what to do...

1. Put all stock ingredients together in a pot and bring to a boil.

Simmer gently for 15 minutes until radish is tender. You can use a cutter to cut nice radish florets and serve it

2. In the meantime, put all fish balls and goodies on skewers. Put different kinds on each stick so there is a nice variety. You can leave the mushrooms and pak choy running free on its own.

Use any type of fish/squid balls you like. There are no set rules

3. Once soup has simmered for 15 minutes, discard all the radish off cuts and other ingredients can be strained off and discarded too.

4. Pick which skewer you want to eat and dunk it in the hot pot, let it simmer for 2 minutes. Then dip in the dipping sauce and enjoy it while it is piping hot.

5. No need to dip all the skewers in at one go. Just cook as you go, as and when you wanna eat it.

This simple set up easily fills your table and guests can have fun cooking their own food

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