Hello, foodies, Anne Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is Korean Fish Cake.
One busy evening, I really wanted Korean food but had little time. So, I decided to make a Korean Fish Cake, inspired by my memories of Korea. It only took me 10 minutes to cook!
As I cooked, my kitchen smelled amazing! I felt like I was back in the busy streets of Seoul. Making the fish cakes was so easy.
I just cooked them in a pan with some seasoning. In no time, they were ready to eat! I served them with Deviled Egg Potato Salad for an extra tasty meal. It’s funny how sometimes the simplest recipes can bring back the best memories!
Alright, let’s dive into making these mouthwatering Korean Fish Cakes and share the joy with your friends and family!
Why Is It Called Korean Fish Cake?
A Korean Fish Cake typically consists of finely ground or minced fish fillets mixed with various vegetables, seasonings, and sometimes starch. The mixture is often shaped into cakes or sheets and then cooked by frying, steaming, or boiling. It’s a versatile dish that can be enjoyed as a quick snack or as a side dish in traditional Korean meals.
The flavor profile can vary widely depending on the ingredients used, but it’s generally savory and often has a hint of sweetness. Overall, it’s a beloved part of Korean cuisine, known for its delicious taste and satisfying texture.
What to Try with Korean Fish Cake?
Variations You Can Try!
- Veggie Vibes: Wanna pack more veggies into your stir-fry? Go for it! Throw in some red or green bell peppers, jalapenos, or even Korean chili peppers to give it that extra kick.
- Sweet Swaps: Not a fan of honey? No problemo! Swap it out with granulated or brown sugar for that perfect touch of sweetness.
- Dial Up the Spice: Feeling brave? Want more heat in your fish cakes? Here’s the scoop: if you’re not into spice, just skip the gochugaru. But if you’re all about that fiery flavor, toss in an extra 1-2 teaspoons of gochugaru and watch the sparks fly!
Korean Fish Cake Recipe
Equipment
- Mixing Bowl
- Fork or Whisk
- Frying Pan
- Spatula
- Plate
Ingredients
- 2 tbsp cooking oil
- 4 sheets 250g Korean fish cake
- 1/2 medium onion
- 2 green onion cut into 2-inch pieces divided
- 2 cloves garlic minced
- 1 tsp sesame oil
- toasted sesame seeds for garnish
Sauce
- 2 tbsp soy sauce
- 1/2 tbsp honey or sugar
- 1 tsp Gochugaru Korean chili flakes optional for spice
- 1/4 cup water
Instructions
- Thaw: Soak frozen fish cakes in hot water for 30 seconds, then pat dry.
- Slice: Cut the fish cakes into bite-sized pieces after thawing.
- Prepare Sauce: Mix sauce ingredients in a bowl.
- Sauté: Cook onion, green onion, and garlic in oil until fragrant. Add fish cakes and cook for 2 minutes.
- Finish: Pour in sauce, cook until reduced, then add sesame oil and green onions. Garnish with sesame seeds and serve!
