Want to Learn the Secret to Making Delicious Korean Fish Cakes at Home?

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If you love Korean cuisine and crave the delicious flavors of fish cakes, then why not learn how to make them at home? Luckily for you, we have the secret ingredients and recipe that will help you create mouth-watering Korean-style fish cakes that are sure to impress your friends and family.

Firstly, let’s explain what a Korean-style fish cake is. It’s made from minced or pureed whitefish mixed together with various seasonings like green onions, red chili pepper flakes, garlic, soy sauce, sugar, salt and more. The mixture is then shaped into small patties before being pan-fried until crispy on both sides.

“Korean food isn’t just about spice but flavor as well. ” – Hooni Kim

Hooni Kim perfectly sums up the essence of Korean cuisine in his quote above. Indeed, it is all about combining unique aromas and tastes that result in savory sensations which are unmatched by most cuisines worldwide. This philosophy also applies to fish cakes where seasoned fish meat should be evenly balanced between umami (pleasant savory taste), sweet and salty characteristics.

In this article, we’ll be sharing exclusive tips on how to choose the best type of fish for making these cakes along with other essential tricks needed to ensure success every time! Keep reading if you want unlock one of Korea’s most flavorful yet easy-to-make dishes!

Essential Ingredients

Korean fish cakes, or eomuk in Korean, can be found at many Korean markets and restaurants. However, making your own fish cakes at home is not only more affordable but also gives you more control over the ingredients used.

The essential ingredients for making Korean fish cakes include:

  • Fish: traditionally, any white-fleshed fish such as cod, haddock or pollock are used.
  • Potatoes: help to bind the ingredients together and create a soft texture.
  • Cornstarch: adds firmness and structure to the fish cake.
  • Egg whites: act as another binding agent while keeping the taste mild.
  • Garlic and ginger paste: provide flavor depth to the dish.
  • Green onions: give some freshness to every bite.

To make perfect steam-cooked Korean-style fish cakes you need a very specific type of blender; which will mix everything until it becomes a smooth batter (like cream).

“The secret ingredient that makes these traditional Korean fish cakes so delicious is unsurprisingly anchovy broth. ”

You’ll also want an oval shape mould with straight walls about two inches tall. It’s important because one goal with steaming this batter mixed with various vegetables would be that you achieve it without cracking or crumbling during cooking; shaping them into ovals solely on your palm might not have good enough results unless you have experience doing it before!

Fresh Fish

Fresh fish is an essential ingredient in making Korean fish cakes that are crispy, chewy and savory. To make Korean-style fish cakes at home, one needs to follow specific steps.

Firstly, it’s important to select a fresh type of whitefish such as cod or haddock from your local grocer or fishmonger. Make sure the fish has no foul smell and its eyes should be bright and clear.

Next up, clean the fish by rinsing it under cold water before patting it dry with paper towels. Then remove any bones or skin and dice the cleaned flesh into small pieces using a sharp knife.

“For added texture and flavor, try adding some finely chopped green onions or carrots. “

Mix properly and puree the diced fish until it turns into smooth paste-like consistency. Season this mixture well with salt, sugar, pepper and soy sauce that will give it umami flavors.

Finally, add starch like potato/potato flour (or cornstarch) along with eggs to bind everything together nicely before shaping them into bite-size balls. You can also pan-fry these balls for extra crispiness. In conclusion, Successfully creating delectable Korean-style fish cakes lies mainly on having fresh ingredients used correctly according to this recipe. Enjoy cooking!

Potatoes

While potatoes may seem like a basic and mundane ingredient, they are actually quite versatile and offer numerous health benefits. They contain high amounts of vitamin C, potassium, and fiber.

In Korean cuisine, potatoes are often used in stews or as a side dish. Try making a simple potato stew by boiling cubed potatoes with vegetables such as onions and carrots in a beef broth. For a twist on the classic loaded baked potato, top boiled potatoes with spicy kimchi and melted cheese.

To make crispy oven-baked fries, cut peeled potatoes into thin slices or wedges. Toss them in olive oil and sprinkle with salt before baking at 425°F for 25-30 minutes until golden brown.

If you’re looking to spice up your mashed potatoes, try adding some gochujang paste or minced garlic for an extra kick of flavor.

Overall, don’t underestimate the power of the humble potato in Korean cooking. Whether it’s fried, boiled, or roasted – there is always room for this versatile root vegetable.

Flour

When it comes to making Korean fish cakes, flour plays a crucial role in binding the ingredients together and providing structure. Here is a step-by-step guide on how to make delicious Korean fish cakes using flour.

Step 1: In a large mixing bowl, whisk together one cup of all-purpose flour with half a teaspoon of salt.

Step 2: Slowly add one cup of water while stirring until you have a smooth batter consistency.

Step 3: Grind two cups of boneless whitefish fillets (like cod or haddock) into a fine paste using a food processor or blender.

Step 4: Add the fish paste to the batter and mix well to combine.

Note: You can also add finely chopped scallions, carrots, and onion for some added flavor at this stage.

Step 5: Heat up a non-stick pan over medium heat and brush lightly with oil. Using an ice cream scoop or tablespoon, drop small spoonfuls onto the pan to form round patties. Cook for around four minutes on each side until golden brown and cooked through.

With these simple steps, you are now able to whip up your own homemade Korean fish cakes that will impress your friends and family alike! Make sure you serve them with some hearty dipping sauce like gochujang or soy sauce mixed with vinegar for maximum enjoyment.

Preparation

Korean fish cakes, also known as eomuk or odeng, are a popular street food in Korea. They make for a delicious snack or side dish and can be enjoyed on their own or added to soups and stews.

To make Korean fish cakes at home, you will need the following ingredients:

  • 1 pound of white fleshed fish (such as cod or pollack)
  • 1/4 cup of potato starch
  • 1/4 cup of all-purpose flour
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 3 cloves of garlic, minced
  • 2 scallions, finely chopped
  • 1 egg white
  • 1/2 cup of ice-cold water

The first step is to prepare your fish by soaking it in cold water for about an hour. This will help remove any unwanted flavors and odors from the fish.

In a large mixing bowl, combine the potato starch, all-purpose flour, sugar, salt, garlic, scallions, egg white and ice-cold water. Mix well until everything is incorporated.

Note: You can adjust the amount of seasoning based on your personal preference.

Cut the soaked fish into small pieces and add them to the batter mixture. Stir gently until each piece is coated with the batter.

You can shape each cake using either your hands or spoonfuls onto skewers and pan fry till done stirring once midway through cooking process. Serve hot with soy dipping sauce if desired!

Boil the Fish

Korean fish cakes, or eomuk in Korean, are a popular street food enjoyed across the country. The main ingredient is whitefish such as pollack or cod, which is ground up and combined with starch and other flavorings before being shaped into cakes.

To make these tasty snacks at home, start by boiling your fish until it is fully cooked. This usually takes around 10-15 minutes depending on the size and thickness of your fillets. Once cooked, drain off any excess liquid and allow them to cool slightly.

In a separate bowl, mix together flour, potato starch, salt, sugar, garlic powder, ginger powder, soy sauce and sesame oil until well combined. Add in some chopped vegetables like onion or carrot if you want to add extra texture and flavor. Stir in 2 cups of cold water until you have a smooth batter.

“Eomuk soup is an excellent winter warmer that can be made easily using leftover fishcakes. “

Cut your boiled fish into small pieces and fold this into the batter mixture. Take spoonfuls of the mixture and drop onto a hot greased pan or skillet over medium heat. Cook each side for about 1-2 minutes or until they turn golden brown. You may find it easier to use a cookie cutter to create more uniform shapes from your fishcake mixture.

Serve immediately while still warm with dipping sauces like soy sauce mixed with vinegar or gochujang (Korean spiced red pepper paste) for added kick!

Grate the Potatoes

One essential step in making Korean fish cakes is to grate potatoes. This ingredient plays a critical role in giving the fish cake its unique texture and flavor.

To begin, start by peeling 2 medium-sized potatoes and wash them thoroughly. Afterward, using a box grater, grate the peeled potatoes into thin shreds. Squeeze out any excess water from the grated potatoes using a clean cloth or strainer until you have drained most of it away.

In Korea, they often use Yukon Gold potatoes for this recipe because they are denser than other varieties. However, if you can’t find that particular type of potato in your local grocery store, then regular russet or red potatoes will suffice as well.

Pro Tip: To add extra flavor to your fish cakes, many Koreans like to mix minced garlic, chopped scallions (green onions), shredded carrots with their grated potatoes before adding the rest of the ingredients.

If you don’t want to hand-grate your potatoes – which can be pretty time-consuming – feel free to use a food processor instead (just mindfully pulse so you don’t overdo it). Once finished with preparations move on to preparing the remaining ingredients; mixing them together along with our gratin’ golds!

Congratulations! Your grated potatoes are now ready for use in your Korean Fish Cake recipe!

Mixing the Ingredients

Korean fish cakes are a popular Korean street food, and they are easy to make at home. To start, you will need 1 pound of whitefish fillet, such as cod or haddock, ¼ cup potato starch, 1 tablespoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper.

Cut the fish into small pieces and put them in a blender or food processor. Process until smooth. Add the potato starch, sugar, salt and black pepper; process again until well mixed.

Next, add one egg yolk and mix by hand until it is well incorporated. It’s important not to overmix so that the texture stays light and fluffy.

You can also add some minced vegetables if you like – typically carrots or onions – but this step is optional.

Note: If your mixture looks too dry while mixing by hand—add water little by little (about 3 tablespoons) until the desired consistency is reached.

Your Korean fish cake batter is now ready! In our next section we’ll teach you how to shape and pan-fry these delicious snacks!

Combine the Fish and Potatoes

To make Korean fish cakes, you will need to blend together 500g of white fish (such as cod or pollock) and 200g of peeled potatoes in a food processor until it forms a smooth paste. Adding some finely chopped garlic chives and onion can also add flavor.

Once blended, transfer the mixture into a large bowl.

Add one tablespoon of Kosher salt, two teaspoons of sugar, two tablespoons of cornstarch, one tablespoon of vegetable oil, and half a cup of water to the fish-potato emulsion mixture. Mix everything with your hands until well combined.

“Make sure that the texture is not too thin or thick by adding more flour or water if necessary. “

You could then mold them using either muffin tins or small silicone cups sprayed lightly with cooking spray. Pour about three spoonfuls in each silken mold leaving at least one-third space for rising as they cook.

Cooking for Korean Fish Cakes is poaching; fill up with enough boiling water so that water level comes up halfway evenly around molds cover with lid. When the top puffs slightly open their tops ends becomes golden brown this indicates doneness let cool on racks before serving with Gochujang sauce. ” That’s how you make deliciously fluffy Korean Fish cakes every time!

Add Flour and Mix Well

Once you have prepared the fish paste mixture, it’s time to add flour. Adding flour is a crucial step in making Korean fish cakes as it helps bind all the ingredients together and gives a nice texture.

To begin with, take about 1 cup of all-purpose flour and sprinkle it over the fish paste mixture. Use a fork or spatula to mix well until there are no lumps left. Keep adding more flour gradually while mixing until the dough becomes slightly stiff and non-sticky.

Make sure not to add too much flour at once as it can make the dough dry. Be patient and keep adding little by little while constantly stirring.

If your dough is too sticky even after adding enough flour, try oiling your hands before shaping them into ovals.

Pro Tip: Refrain from using rice flour for this recipe as they tend to give brittle consistency rather than flexible ones preferred in Korean Fish Cake cuisine.
Adding flour may seem like an easy task but getting that perfect proportion takes practice; get ready for some trial-and-error! Once done correctly, it will bring out the delicious taste of these traditional delicacies better than ever before!

Shaping the Cakes

After boiling and straining the fish mixture, it’s time to shape them into cakes. This is where the fun begins because you can get creative with your shapes and sizes.

You will want to have a bowl of cold water nearby to help keep your hands wet as you work with the sticky fish mixture. Wetting your hands helps prevent sticking and makes shaping easier.

To make Korean fish cakes, take a small amount of the mixture in your hand and squeeze tightly, forming an oval or round shape. Flatten slightly between your palms then place on a plate or cutting board. Repeat until all the mixture has been used up.

A helpful tip for uniform size cakes is to use an ice cream scoop to measure out equal amounts for each cake.

If you don’t want just plain fish cakes, try adding chopped vegetables like carrots or green onions into the mixture before shaping for added flavor and texture.

Once shaped, these delicious savory treats are ready for cooking. They can be steamed, pan-fried, deep-fried or added into soups or stews depending on your desired method of preparation. Experiment with different combinations of spices and dipping sauces to find your favorite Korean fish cake recipe!

Shape into Small Patties

Now that you’ve blended all the ingredients, it’s time to shape them into small patties. This stage is essential and your fish cakes will turn out better if you get this step right.

To start with, wet your hands slightly so that the mixture doesn’t stick to them. Once done, take a handful of mixture (the size of a golf ball) and place it in the center of your palm. Then shape it carefully using both hands until it forms a small patty that’s 1/2 inch thick.

It’s important to create consistent-sized patties for cooking purposes. If they’re not uniform, some may be overcooked while others under-cooked.

“The key to perfect Korean fish cakes lies in shaping them well. “

You can also use cookie cutters or molds if you have any available to help make standard shapes but ensure that they are lightly coated with oil before placing down each slice. Thin sliced potato rings stacked together on top of each other work as great makeshift circular molds for forming cylinder shaped pieces too!

The ideal size should be bite-sized because these fish cakes tend to absorb flavors well when eaten in smaller portions.

All that’s left now is frying! With patience and skill, expect mouth-watering delicacies ready-to-eat in minutes! Enjoy Korean Fish Cakes!”

Coat with Bread Crumbs

The Korean fish cake recipe is a popular dish in Korea and it has made its way around the world. The basic ingredients for this delectable treat include boneless whitefish, flour, onion, garlic, salt, pepper, sugar, eggs and bread crumbs.

To make crispy fish cakes that are golden brown on the outside and soft from within, you need to coat them properly with breadcrumbs first. To begin coating your loved ones’ palate sensations:

Start by taking out the bowl of seasoned fish paste you’ve already prepared earlier (by mixing all main ingredients together)and shape small patties about 2-3 inches wide and half an inch thick using clean hands.

In a separate shallow dish or tray scatter some fresh breadcrumbs generously that will help give flavourful crunchiness to your finished product. Alternatively, you could use Panko breadcrumbs which have larger flakes than regular breadcrumbs thus making crispier outer coatings.

Note: If after adding all your seasonings but found the mixture still wet or sticky when shaping into discs/patties/prisms. . etc,. Add more flour as needed until achieved desired texture consistency…

If you’re warming up leftovers instead of cooking freshly prepare batches like otherwise mentioned above; Simply place cooked Korean Fish Cakes microwave-safe plate – cover w/ paper towel & heat in microwave oven for few seconds or until reheated thoroughly… There! Your coated yummylicious seafood treats ready-the aroma wafting from dishes will delight everyone’s senses at mealtime. . Enjoy!

Frying the Fish Cakes

Now that you’ve prepared your Korean fish cake mixture, it’s time to fry them up! The key to perfectly crispy fish cakes is getting your oil temperature just right. Heat a pan with vegetable or canola oil over medium-high heat until it reaches 350°F.

Using wet hands, gently form the fish cake mixture into round patties about 3 inches in diameter and 1/2 inch thick. Gently place them into the hot oil and let cook for 4-5 minutes on each side until golden brown. Don’t overcrowd the pan – you may need to work in batches depending on how many fish cakes you’re making.

Cooking time may vary slightly based on how thick or thin you make your fish cakes, so be sure to keep an eye on them as they cook. Once done, use tongs to carefully remove the cooked fish cakes from the oil and transfer them to a paper towel-lined plate to cool slightly before serving.

“The key to perfectly fried Korean fish cakes is ensuring the oil temperature stays consistent throughout cooking. “

Serve these deliciously crispy and flavorful Korean-style fish cakes alongside sweet chili sauce or soy dipping sauce for an unforgettable snack or appetizer!

Heat Oil in a Pan

If you are wondering how to make Korean fish cakes, the first step is heating oil in a pan. The key to achieving the perfect crunch on your fish cake lies in using enough oil for proper frying.

You can use any type of cooking oil that tolerates high heat such as vegetable oil or peanut oil. However, some traditional recipes call for sesame oil which adds an extra flavor dimension to the dish.

To ensure even cooking and distribution of heat, it’s best to place your pan over medium-high heat before adding your cooking oil. Make sure not to exceed this temperature range as too much heat could cause your fish cakes to burn quickly without thoroughly cooking the interior.

“The secret is in finding the right balance between heat and time. “

Once the pan has warmed up sufficiently, add enough oil until it reaches about 1/4 inch deep. You don’t want so much oil that it splatters but also not too little that only one side gets cooked before burning.

The next crucial step after heating up your frying pan is prepping your fish cake mixture. Once combined together adjust its texture with either flour or starch like sweet potato flour. Create small meatballs out of this dough then press them lightly into flattened rounds ready for frying once they hold their shape well and have been placed into the hot oily pan; be careful not overcrowd though. Just continue flipping on each side until perfectly golden brown colour presents itself or when uniformly cooked throughout. When all are done remove from heat let cool down slightly prior serving because eating those piping hot cakes will surely burn tongue!

Fry Until Golden Brown

To make Korean fish cakes, you will need to follow a few simple steps. In this article, we’ll walk you through the process of making delicious Korean fish cakes that are perfect for your next meal.

The first step is to gather all the necessary ingredients. You will need white fish fillets (such as cod or haddock), potato starch, onion, garlic, ginger, salt, sugar, and pepper.

Next, prepare the fish by removing any skin or bones and cutting it into small pieces. Add the chopped onion, garlic, and ginger to a food processor along with the fish and blend until smooth.

Add the mixture to a bowl along with potato starch and seasoning then mix well before shaping them in oval shapes around 2 inches long and less than an inch thick.

“The key to perfectly cooked Korean fish cakes is ensuring they are fried until golden brown on both sides”

To cook these little delights, heat some oil in a frying pan over medium-high heat before adding your prepared fishcake balls. Make sure not to overcrowd the pan so each cake has enough space around it fry properly. Cook them until crispy (usually takes about 5mins per side) but once they have turned a gloriously deep amber colour on one side flip them gently onto their other side to continue cooking until golden brown all over too.

In just a few minutes of preparation time plus minimal effort involved can yield such crunchy tasty treats that also happen to be fun-sized & healthy? It’s no wonder why critics have been singing praises for awhile now! Enjoy trying this recipe out at home yourself accompanied with your favourite dipping sauces – soy sauce based dips provide beautiful umami undertones while vinegar-based ones would offer sharpness alongside sweetness from added honey if desired.

Drain on Paper Towels

Once the Korean fish cakes are fully cooked, it’s important to remove them from the oil and place them on paper towels to drain away excess oil. This step is crucial for achieving a crispy exterior while preventing an oily aftertaste.

To do this, simply use a slotted spoon or tongs to carefully transfer the fish cakes onto a plate lined with paper towels. Gently pat the tops of the fish cakes with additional paper towels to absorb any remaining oil.

If you’re making a large batch of Korean fish cakes, consider placing them in a warm oven (around 200°F) as they drain on paper towels in order to keep them hot and crisp until all batches have been fried up.

Note: If you find that your Korean fish cakes are too oily even after being drained on paper towels, try adjusting your cooking temperature or frying time according to your taste preferences.

This simple step can make all the difference when it comes to serving perfectly golden brown and crispy Korean fish cakes. So don’t skip it!

Frequently Asked Questions

What are the ingredients needed to make Korean fish cakes?

The main ingredients needed to make Korean fish cakes are fish paste (made from white fish such as cod or pollock), potato starch, salt, sugar, and water. Optional ingredients include green onions, carrots, and garlic. Some recipes also call for additional seasonings such as soy sauce or chili powder.

What is the process of preparing the fish for Korean fish cakes?

The first step is to debone and remove the skin from the fish. Then, the fish is ground into a paste using a food processor or mortar and pestle. The paste is mixed with potato starch, salt, sugar, and water until a smooth and elastic texture is achieved. Optional ingredients such as green onions, carrots, and garlic can be added at this stage.

How do you season Korean fish cakes?

The fish cake mixture is typically seasoned with salt and sugar to taste. Some recipes also call for additional seasonings such as soy sauce or chili powder. The seasoning should be added gradually and adjusted to taste. The optional ingredients such as green onions, carrots, and garlic also add flavor to the fish cakes.

What is the cooking method used for Korean fish cakes?

Korean fish cakes are typically steamed or pan-fried. To steam, the fish cake mixture is formed into small oval shapes and placed on a steaming plate or basket. The plate or basket is then placed in a steamer and steamed for 10-15 minutes until the fish cakes are cooked through. To pan-fry, the fish cake mixture is formed into small oval shapes and pan-fried in oil until golden brown on both sides.

What are some variations or additional ingredients that can be added to Korean fish cakes?

Some variations include adding seafood such as shrimp or squid to the fish cake mixture. Other ingredients that can be added include vegetables such as onions, carrots, and zucchini. Spices such as chili powder or black pepper can also be added for extra flavor. Some recipes call for the addition of eggs or tofu to the fish cake mixture.

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