Korean Fish Cake (Eomuk)
Korean Fish Cake, also known as Eomuk, is a savory and delicious dish made with ground fish, vegetables, and a light batter. These fish cakes can be enjoyed as a snack, in soups, or as part of a stir-fry.
Equipment
- Food processor for blending fish and vegetables
- Mixing bowl
- Deep fryer or heavy-bottomed pan with oil
- Tongs for handling hot fish cakes
- Paper towels for draining excess oil
- Skewers for serving (optional)
Ingredients
- 1 lb white fish fillets such as cod or pollock, skinless and boneless
- 1 cup shrimp peeled and deveined
- 1/4 cup carrot finely chopped
- 1/4 cup onion finely chopped
- 2 tbsp green onions chopped
- 2 tbsp cornstarch
- 1 large egg beaten
- 1 tbsp soy sauce
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp white pepper
Instructions
- In a food processor, combine white fish, shrimp, carrot, onion, and green onions. Pulse until a smooth paste forms.
- In a mixing bowl, combine the fish paste with cornstarch, beaten egg, soy sauce, garlic, salt, and white pepper. Mix until well combined.
- Form the mixture into small patties or long strips, depending on your preference.
- Heat oil in a deep fryer to 350°F (175°C). Fry the fish cakes in batches until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve warm as is, or thread onto skewers. Enjoy as a snack, with dipping sauce, or in soups and stir-fries.
Notes
- Optional Equipment: A skewer can be used for serving street food-style fish cakes.
- Customization: Add finely chopped bell peppers or zucchini for extra flavor and texture.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Serving Tip: Delicious when paired with soy sauce, chili sauce, or in soups.