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Here's How To Easily Make Korean Fish Cake At Home

Plus two other recipes for you to try.
PHOTO: (LEFT) Youjeen Cho on Unsplash, (RIGHT) rawkkim on Unsplash
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Korean food has a special place in my heart—as I’m sure is true for many of you. Whether I want to celebrate or need to comfort myself, more often than not, it happens at a Korean restaurant. And it’s not just because of the delicious meat; the side dishes are excellent, too. My favorite? The fish cake! Unfortunately, KBBQ is of those things I have to adjust my budget for. Hindi siya pang every day kasi medyo mahal. But fish cake, like many side dishes, is affordable and can be easily cooked at home.

How To Cook Fish Cake: If you want to make Korean fish cakes from scratch

Korean fish cakes are called odeng or eomuk. If you are up for the challenge, you can make it from scratch!

Ingredients:

  • 1/2 pound fresh white fresh fish fillet
  • 1/4 pound squid, chopped
  • 1/4 pound shrimp, shelled
  • 2 garlic cloves
  • 1/2 medium onion
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 tsp ground white pepper
  • 3 cups plus 1 tbsp vegetable oil
  • 1/4 cup all-purpose flour
  • 1/4 cup potato starch
  • 1 large egg
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Directions:

  1. The first thing you need to do is make sure all your seafood is clean. Check for any remaining bones in your white fish fillet. Devein your shrimp, if necessary.
  2. Cut the fish fillets into chunks and throw it into a food processor. Add the squid, shrimp, onions, flour, starch, egg white, garlic, salt, sugar, white pepper, and one tablespoon of vegetable oil. Once mixed well, transfer everything to a bowl.
  3. In a large pan, heat up the three cups of vegetable oil.
  4. Brush some oil on a large spatula, which you will use to shape your fish cake. Using a knife, spread some fish paste on the spatula, roll it into a cylinder, and carefully slide it into the pan. Do this as much as you can but make sure you’re not crowding the fish cakes in the pan. Cook for five minutes or until everything looks even.
  5. Let them cool down a bit before enjoying.
Continue reading below ↓
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Source: Maangchi

How To Cook Fish Cake: If you want to eat it as a side dish

Of course, you can always just buy packed Korean fish cakes from the nearest K-mart and cut them into strips for the perfect side dish.

Ingredients:

  • Korean fish cakes, sliced
  • 1/4 cup onions, sliced
  • 1/4 cup green bell peppers, sliced
  • 1/4 cup yellow bell peppers, sliced
  • 1/4 cup red bell peppers, sliced
  • Cooking oil

For the non-spicy sauce:

  • 1 tbsp soy sauce
  • 2 tsps honey
  • 1 tsp rice wine
  • 1/2 tsp garlic, minced
  • 1 tsp sesame oil

For the spicy sauce:

  • 2 tsps gochujangor Korean chili paste
  • 1 tsp soy sauce
  • 2 tsps honey
  • 1 tsp rice wine
  • 1/2 tsp garlic, minced
  • 1 tsp sesame oil

Directions:

  1. Heat up cooking oil in a skillet.
  2. Add all the vegetables and stir for a minute. If you feel like adding other vegetables, you’re welcome to do so. Personally, I always like to include carrots. Next, add the fish cake and stir again for two minutes.
  3. Pick a sauce,—always, always the spicy version for me—stir, and serve!
Continue reading below ↓

Source: My Korean Kitchen

How To Cook Fish Cake: If you want Korean fish cake soup

Sometimes, you just want something a little more comforting—and soup always does the trick. This recipe is so, so easy to make and is one of my favorites.

Ingredients:

  • 4 rectangle sheets of Korean fish cakes 
  • 1/4 cup green onion, sliced
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tsp garlic, minced
  • Ground black pepper

For the broth:

  • 6 cups water
  • Dried kelp
  • Dried anchovy
  • White radish/Korean radish, sliced

Directions:

  1. Prepare the broth first. In a medium-sized pot, boil the six cups of water. Once the water is boiling, add the kelp and anchovies. Without covering the pot, leave it alone for 10 minutes to bring out the flavor.
  2. Take out the kelp; you won’t be needing it anymore. Add the radish and boil for another 10 minutes with the anchovies.
  3. Take out the radish and set aside. Sieve through your pot to take out all the floating particles—unless you don’t mind them! Next, remove the anchovies so you’re left with just a flavorful broth.
  4. Store-bought fish cakes are fried so they already have a coating of oil. Run them under hot water to get rid of that extra coat.
  5. Cut the fish cakes however you want. You can slice them into strips or make skewers!
  6. Boil the radish and broth together on medium-high heat. Add the soy sauce, rice wine, and garlic. Stir before adding the fish cakes. Use the ground black pepper and green onion right before serving.
Continue reading below ↓

Source: My Korean Kitchen

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