How To Make Fish Cake Korean? Learn the Secret to Making Authentic and Delicious Fish Cakes!

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If you’re a fan of Korean cuisine, then you must have tried the savory and delicious Korean fish cake. It’s one of the most popular street foods in Korea that you can easily find everywhere – from local markets to high-end restaurants.

Made with whitefish or codfish, Korean fish cakes come in various shapes and sizes, such as flat ovals, round balls, and long cylinders. They are chewy, tender, and flavorful with a slightly sweet taste. If you’ve always wondered how to make authentic Korean fish cakes at home just like how the locals do it, then keep reading because we’ll share our secret recipe with you!

“Korean Fish Cakes are great for snacking on-the-go since they aren’t too heavy but very satisfying. ” – Maangchi

To start making this tasty snack food at home, here is what you need: fish (whitefish or cod), potato starch powder, flour, eggs, scallions/green onion whites (finely chopped), salt, pepper, sugar dashi powder (optional), soy sauce(optional) among other ingredients listed below:

A little note before diving into our recipe: Some recipes require blending the fish into a paste. Our version utilizes shredded pieces to give more texture and create bites full of flavor!

So let’s get started on learning How To Make Fish Cake Korean Style – The Secret Recipe!Cooking should never be complicated especially when it comes down to quick & easy scrumptious eats!

Prepare the Fish

To make Korean fish cakes, you will need white fleshed fish fillets. You can use cod, haddock or tilapia for this recipe. Rinse and pat dry the fish with a paper towel.

Cut the fish into small pieces and put it in a food processor along with some cornstarch, garlic powder, salt and pepper. Pulse until you have a smooth paste-like mixture.

Add an egg to the mixture and pulse again to combine well. This helps bind everything together.

Pro-tip: If you find that your mixture is too wet, add more cornstarch one tablespoon at a time until a dough forms.

Knead the dough by hand on a clean surface for 5 minutes until it becomes smooth and elastic.

Your Korean fish cake dough is now ready to be cooked!

In order to cook them, simply drop spoonfuls of the fish cake batter into boiling water seasoned lightly with salt. Cook these balls for about 8-10 minutes before removing from heat. The result should yield tender but firm-bodied balls which are perfect as snacks alone or when paired up with noodles soup recipes known in Korean cultures such as tteokbokki.

If desired: slice them prior to serving or top off with garnishes similar to sesame oil sauce gurel-su).

Clean and Debone the Fish

Before making Korean fish cakes, you must prepare your fish properly. Choose fresh mackerel or codfish for an authentic taste. The first step is to clean the fish thoroughly by removing scales, fins, and entrails.

Once cleaned, use a sharp fillet knife to debone the fish carefully. It’s important not to leave any bones as they can be hazardous if ingested later.

You can use canned tuna if you’re in a rush, but fresh fish is preferred when it comes to flavor and texture. Regardless of whether you choose fresh or canned fish, ensure that it doesn’t contain any skin, fat, or other debris that may affect the overall quality of the dish.

“Choosing fresh ingredients makes all the difference in creating delicious Korean dishes. “

Note: If you’re new to cleaning and deboning fish or find it challenging despite several attempts, don’t hesitate to request assistance from experienced personnel at your local seafood market or grocery store.

In conclusion, before making fish cake Korean-style, cleaning and deboning the fish correctly are vital steps that cannot be ignored without risking disappointment with the final product. Therefore ensure utmost care and precision during these stages for a satisfying outcome.

Cut the Fish into Chunks

Before we begin making Korean fish cake, it’s important to prep the ingredients properly. Let’s start by cutting our white fish (such as cod or pollock) into small chunks.

Make sure the fish is thoroughly cleaned and deboned before starting. You can use a food processor to mince the fish or chop it up with a knife if you prefer larger chunks in your fish cakes. It’s essential to get the texture just right for a successful outcome.

In addition to fish, here are some other ingredients you will need:

  • Potato Starch: This ingredient helps bind everything together during cooking.
  • Egg White: Another binding agent that also adds moisture and lightness to the dish.
  • Gochujang: A spicy fermented chili paste that gives Korean cuisine its signature flavour profile.
  • Soy Sauce: Adds savoury umami notes to the mix while providing saltiness.
  • Sugar: Just a touch of sweetness complements all of these flavours perfectly without overpowering them.
“The key is in balancing all of these components to create deliciously delicate yet satisfying bite-sized snacks. “

You may also choose additional spices such as garlic powder, ginger powder, scallions or sesame oil depending on your taste preferences!

All set? Great! Now let’s start shaping our mixture into logs before slicing them thinly and pan-frying until golden brown perfection!

Make the Fish Paste

The key to making a delicious Korean fish cake lies in mastering the preparation of the fish paste. In this recipe, we will be using cod fillets as our main ingredient.

Firstly, rinse your cod fillets with cold water and pat them dry with paper towels. Cut them into small pieces and put them into a food processor. Process until you get a smooth consistency.

Add 1 tablespoon of sugar, 2 teaspoons of salt, 3 tablespoons of cornstarch, 1 tablespoon of sesame oil, and ½ cup of ice-cold water into the mixture and blend again until everything is well combined. You should end up with a soft and sticky dough-like texture for your fish paste.

Note: If you prefer spicy fish cakes, add some gochujang (Korean red pepper paste) or chili flakes to taste at this stage.

You can now shape your fish cakes according to how you want them to look. To do this, take approximately one tablespoon of the prepared fish paste and form it into an oval-shaped patty about ⅓ inch thick.

In boiling water over medium heat, cook your shaped fish cakes for about four minutes on each side or until they turn golden brown. Take them out carefully with tongs or a slotted spoon when done; drain any excess liquid before serving.

Your homemade Korean-style fish cakes are now ready! Serve plain or add them to soups like Tteokguk (traditional rice cake soup).

Add Starch to the Fish Chunks

The first step in making Korean fish cakes is to prepare the fish chunks. Start by choosing a firm white fish, such as cod or haddock. Cut the fish into small pieces and add some salt for seasoning.

Next, it’s time to add starch to the fish chunks. This will help give your fish cakes a chewy texture. In Korea, potato starch is commonly used, but you can also use cornstarch if that’s what you have on hand. To add the starch, place the fish chunks in a bowl and sprinkle about 2 tablespoons of starch over them. Using your hands or a spoon, gently toss the fish so that each piece is coated with starch.

Note: It’s important not to overmix the fish at this stage, as that could result in tough and rubbery fish cakes.

Set aside the starch-coated fish chunks while you prepare the other ingredients for your Korean-style fish cake recipe.

Once all of your ingredients are prepped and ready to go, it’s time to mix everything together to form a dough-like consistency. But before we get there, check out this website for more helpful tips on how to make delicious Korean-style fish cakes!

Add Seasonings and Mix Well

Now that you have your fish mixture ready, it’s time to add some seasonings to give it the perfect Korean flavor. Here are some of the staple ingredients that you will need:

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons green onions (chopped)
  • 2 teaspoons garlic (minced)
  • Salt and pepper to taste

In a mixing bowl, combine all of these ingredients with the fish mixture. Make sure everything is mixed together well so that each bite has a good balance of flavors.

If you prefer spicier food, you can also add in some gochujang or red pepper flakes to the mix as well.

“The key here is to make sure that every ingredient is distributed evenly throughout the mixture. ”

Once everything is mixed well, it’s time to start forming your fish cakes into patties. If they’re not sticking together well, try adding an egg white or breadcrumbs to help bind them together.

Your final step before cooking will be shaping your patties–make sure they’re not too thick so that they cook through properly!

Now that your fishcakes are ready for cooking, follow our other articles on how to proceed with grilling or frying!

Shape the Fish Cakes

Now that you have prepared all the ingredients for making Korean fish cakes, it’s time to start shaping them. You will need a fish cake mold or a spoon in order to shape them into their traditional oval shape.

To begin, take a tablespoon of the mixture and place it onto the bottom of your fish cake mold or spoon. Press down gently with your fingers until it is tightly packed into the mold. Repeat this process until all of the mixture has been shaped into fish cakes.

Once they are shaped, you can fry them up on medium heat in either vegetable or sesame oil until they are golden brown on both sides. This should take about 3-5 minutes per side depending on how thick your fish cakes are.

Note: If you don’t have a fish cake mold, you can also use a small cookie cutter or even just form them by hand into small flat patties.

When serving Korean fish cakes there are many different ways to enjoy them. They can be served alone as an appetizer or snack, but they are often added to stews (such as tteokbokki) or soups (such as budae jjigae).

There you have it! The perfect recipe for making delicious Korean-style fish cakes right at home. Enjoy!

Use a Fish Cake Maker

If you want to learn how to make fish cake Korean style, one of the most important pieces of equipment that you’ll need is a fish cake maker. This special appliance is designed specifically for making this popular Korean snack and will help ensure that the end result turns out perfectly every time.

The first step in using a fish cake maker is to prepare your ingredients according to your preferred recipe. Most recipes call for some combination of whitefish, flour, salt, sugar, and starch. Simply mix these ingredients together until they form a smooth batter consistency.

Next, preheat your fish cake maker according to its instructions. Once it’s ready, scoop some of the batter into each mold and close the lid tightly. Allow the fish cakes to cook for several minutes; precise cooking times may vary depending on your specific model.

“A fish cake maker helps take some of the guesswork out ensuring your homemade Korean-style fish cakes turn out perfect every time. ”

Once they’re done cooking, carefully remove each cake from the mold with a fork or silicone spatula. Repeat this process until all of your batter has been used up. Finally, serve your delicious homemade Korean-style fish cakes hot with soy sauce or any other dipping sauce as desired!

Or Shape the Fish Cakes by Hand

If you don’t feel like using a cookie cutter, or if you don’t have one on hand, another option is to shape the fish cakes by hand. To do this:

Mix all of your ingredients together until well combined.

Scoop out a portion of the mixture and roll it into a ball with your hands.

Flatten the ball slightly between your palms to create a patty-like shape.

Repeat until you’ve used up all of the mixture, setting each patty aside on a plate as you go.

Note that while shaping by hand gives you more control over the size and thickness of each cake, it can also be messier than using a cookie cutter. Additionally, since fish cakes made without a mold may not hold their shape as well during cooking, make sure to handle them gently when adding them to your pan.

No matter which method you use to shape your fish cakes, they should be cooked in hot oil until golden brown on both sides. You can then serve them as-is or alongside sweet chili sauce for dipping!

Cook the Fish Cakes

After preparing all of the ingredients for your Korean-style fish cakes, it’s now time to cook them. Here is a step-by-step guide on how to do it:

Step 1: Heat up some oil in a frying pan over medium heat.

Step 2: Form the fish cake mixture into small round or oval-shaped patties and place them onto the heated frying pan.

Step 3: Cook each side for about 5-7 minutes, until they are golden brown in color and slightly crispy on the outside.

Step 4: Once cooked through, remove them from the frying pan and let them cool down for a few minutes before serving.

“Korean-style fish cakes can be eaten as a snack or used as an ingredient in other dishes, such as soup or stir fry. “

You can also try different variations of this recipe by adding different herbs and spices to adjust its taste according to your preferences. Now that you know how to cook fish cakes Korean style, go ahead and prepare yourself a delicious dish!

Fry the Fish Cakes in Oil

Now that you’ve made your Korean-style fish cakes, it’s time to fry them up! You’ll need a frying pan and some oil that can withstand high heat.

First, heat up enough oil in the frying pan so that it covers the bottom. Once the oil is hot (you can test this by dropping a small piece of bread or batter into it – if it sizzles, it’s ready!), carefully add your fish cakes to the pan.

Cook for about 2-3 minutes on each side, until golden brown and crispy. Use tongs or a spatula to flip them over gently.

Pro tip: If you’re making a big batch of fish cakes, keep them warm in the oven at around 250°F while you finish cooking the rest!

Once they’re done cooking transfer them onto paper towels for about 1 minute – so any excess fat may be absorbed before being served with some soy sauce and chili flakes on top. Enjoy!

You now know how to make delicious Korean-style fish cakes from scratch and how to cook them perfectly too! Give yourself a pat on the back for mastering this tasty dish today.

Or Steam the Fish Cakes

If you prefer a healthier way of cooking your fish cakes, steaming is an excellent option. Steamed fish cakes are just as flavorful and delicious as deep-fried ones but contain significantly fewer calories.

To steam the fish cakes, place them on a heat-proof dish lined with parchment paper. Fill a pot or a wok with water and bring it to boil over high heat. Once boiling, reduce the heat to medium, and place the dish containing the fish cakes in the pot. Cover it with a lid and let it steam for 10-15 minutes until cooked through.

Korean-style fish cakes are traditionally made with cod or pollack fish, mixed with vegetables like carrots and onions. Seasoned with garlic, salt, pepper, and gochujang sauce – these savory snacks are easy to make at home!

The key ingredient that sets Korean-style fish cakes apart from others is gochujang sauce. This spicy-sweet fermented chili paste adds tantalizing flavor depth while not being overwhelmingly hot if used correctly.

You can enjoy Korean-style fish cake as a snack by itself or use them in soups or stews such as Tteokbokki (spicy rice-cake dish), Hot Pot (Jeongol) or add them into Japchae fried noodles for added protein.

Or Grill the Fish Cakes

If you prefer to grill your fish cakes instead of frying them, here’s how:

“Grilling the fish cakes gives them a smoky and charred flavor that pairs well with Korean dipping sauces. You can use an outdoor grill or indoor griddle for this method. “

To begin, preheat your grill or indoor griddle to medium-high heat. Brush each side of the fish cake with vegetable oil and place on the hot surface.

Cook for about 6-7 minutes per side or until fully cooked through. If using an outdoor grill, be sure to keep an eye on the fish cakes as they cook to prevent burning and adjust cooking time accordingly.

You’ll know they’re done when they are firm to the touch and golden brown in color.

Serve grilled fish cakes hot with your favorite Korean dipping sauce, such as gochujang mayo or soy dipping sauce. Enjoy!

Serve the Fish Cakes

Now that you have successfully made your delicious Korean fish cakes, it’s time to serve them up! Here are some ideas for how to enjoy them:

1. As a Snack

Korean fish cakes make an excellent snack on their own or paired with other banchan (side dishes). Simply slice them into bite-size pieces and serve with soy sauce or gochujang dipping sauce.

2. In a Soup

Fish cake soup, or eomuk guk, is a popular Korean comfort food. To make this dish, simply add sliced fish cakes to boiling anchovy broth along with garlic, green onions, and any other vegetables you like.

3. On a Stick

If you’re feeling adventurous, try skewering your fish cakes and grilling or pan-frying them for a fun twist on this classic dish.

“Korean fish cakes are a staple of street food in Korea – there are even entire streets dedicated to selling different varieties!”

4. With Noodles

You can also use your homemade fish cakes as a topping for noodles dishes like japchae or bibim naengmyeon. The tender texture and savory flavor pairs perfectly with the chewy noodles and spicy sauces.

So there you have it – several ways to serve up your freshly made Korean fish cakes! Experiment with different flavors and preparations until you find what works best for you. Enjoy!

Garnish with Sauce and Herbs

In Korean cuisine, fish cakes are a popular delicacy that is enjoyed as an appetizer or snack. They are also used in various dishes like soups, stews, and stir-fries.

If you want to make authentic Korean fish cakes at home, there are a few crucial steps you need to follow. Firstly, start by soaking some dried codfish overnight until it softens up. Then puree the softened fish in a food processor along with garlic, ginger, onions, salt, pepper, and other seasonings of your choice such as soy sauce or sesame oil.

Next step after making the patties – Cook the fish cakes in boiling water for about 10 minutes until they float on the surface of the water indicating that they’re cooked through. Remove them from heat and allow them to cool down for 5-7 minutes before cutting into bite-sized pieces using a sharp knife.

The key to delicious Korean-style fish cakes lies in its seasoning which usually involves adding minced vegetables like carrots and scallions to give it an umami flavor. Make sure that your mixture has fully combined and tastes well seasoned before forming it into patties.

To serve these tasty little bites up garnish each cake with chopped herbs like chives or cilantro and drizzle over some spicy Gochujang sauce (a red chili paste commonly used in Korean cooking) mixed with vinegar and sugar syrup for sweetness.

A perfect combination of flavors awaits you when you take one bite of freshly made Korean fish cake topped off with spicy herb-flavored sauce! Give this recipe a try next time you’re craving something savory yet light!

Serve with Rice or Noodles

One of the best things about Korean fish cakes is that they can be served in a variety of ways. One popular option is to serve them alongside a steaming bowl of rice, which helps to soak up all the delicious sauces and flavors.

If you want something a little more filling, then try serving your fish cakes on top of some noodles instead. You could go for classic Ramen-style noodles, or mix it up with udon or soba noodles for a change of pace.

Whichever way you choose to serve your fish cakes, make sure to sprinkle them with plenty of sesame seeds before digging in. The nutty flavor pairs perfectly with the savory umami taste of the fish cake itself.

“Don’t forget to add a healthy side salad too! This will help balance out all those carbs. “

To really bring out the flavor, consider adding some extra garnishes like sliced green onions, chopped cilantro, or even a drizzle of hot chili oil if you’re feeling daring. No matter how you choose to enjoy your fish cakes though, one thing is for certain – once you’ve tried them Korean-style, there’s no going back!

Frequently Asked Questions

What are the ingredients needed to make Korean fish cake?

Korean fish cake, or eomuk, is made from ground fish, usually cod or pollock, mixed with flour, starch, and seasonings such as salt, sugar, and pepper. Other common ingredients include vegetables like carrots, onions, and scallions, as well as seafood like squid and shrimp. Some recipes also call for eggs and sesame oil to enhance the flavor. The mixture is then shaped into different forms and cooked in boiling water or broth until firm.

What is the traditional method of preparing Korean fish cake?

The traditional method of preparing Korean fish cake involves grinding the fish fillets and vegetables in a food processor or meat grinder and then mixing them with flour and starch until the mixture becomes smooth and pliable. The dough is then shaped into small patties or long tubes and boiled in a flavorful broth until cooked through. Some variations also involve steaming or frying the fish cakes for a different texture and taste.

How do you season Korean fish cake?

To season Korean fish cake, you can add a variety of spices and seasonings depending on your taste preferences. Common flavors include salt, sugar, pepper, garlic, ginger, soy sauce, and sesame oil. Some recipes also call for gochujang, a Korean chili paste, to add a spicy kick. It’s important to taste the mixture as you go and adjust the seasoning accordingly to achieve the desired flavor.

How do you cook Korean fish cake?

Korean fish cake can be cooked in several ways depending on the desired texture and taste. The most common method is boiling the fish cakes in a flavorful broth until they are firm and cooked through. Alternatively, you can steam or fry the fish cakes for a different texture and flavor. It’s important to cook the fish cakes thoroughly to ensure they are safe to eat, and to avoid overcooking them to prevent them from becoming tough and dry.

What are some variations of Korean fish cake?

There are many variations of Korean fish cake, depending on the region and personal preference. Some recipes incorporate different types of fish or seafood, such as squid or shrimp, to add more flavor and texture. Others add vegetables like carrots, onions, and scallions for a more colorful and nutritious dish. Some variations also involve different cooking methods, such as steaming or frying, to achieve a different texture and taste.

Can Korean fish cake be made ahead of time and reheated?

Yes, Korean fish cake can be made ahead of time and reheated when ready to serve. After cooking, let the fish cakes cool completely before storing them in an airtight container in the refrigerator for up to three days. To reheat, you can either boil them in water or broth until heated through, or microwave them for a quick and easy option. It’s important to reheat the fish cakes thoroughly to ensure they are safe to eat, and to avoid overcooking them to prevent them from becoming tough and dry.

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