Teresa's Recipes
Eomuk (Korean Fish Cake)
Eomuk, also known as Korean fish cake, is a delightful street food that embodies the heart and soul of Korean culinary tradition. This savory treat features a unique chewy texture and a subtly sweet flavor that makes it irresistible. Traditionally enjoyed on skewers or served in a warm, comforting broth, Eomuk has a rich history that dates back centuries, originating from the need to utilize fresh fish and local ingredients. Making your own Eomuk at home not only allows you to savor this beloved dish but also connects you to the vibrant culture of Korea. Perfect as a snack or appetizer, Eomuk is sure to impress family and friends alike!
Ingredients
- 1 pound, skin removed White fish fillets (such as cod or pollock)
- 1/2 cup Potato starch
- 1 small, finely chopped Onion
- 1 medium, grated Carrot
- 2 stalks, finely chopped Green onion
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup Water
- 3 tablespoons (for frying) Vegetable oil
- for serving Soy dipping sauce
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 12g
- Carbs: 24g
- Protein: 15g
- Sodium: 600mg
- Sugar: 2g
Instructions
- In a food processor, blend the white fish fillets until they reach a smooth, paste-like consistency.
- In a large mixing bowl, combine the ground fish, potato starch, chopped onion, grated carrot, green onion, minced garlic, soy sauce, sugar, salt, and black pepper. Mix thoroughly until well combined.
- Heat the vegetable oil in a non-stick pan over medium heat.
- Using your hands, take a small portion of the fish mixture and shape it into a flat oval shape, about 1/2 inch thick. Repeat this process with the remaining mixture.
- Carefully place the shaped fish cakes in the heated pan and cook for about 2-3 minutes on each side, or until they are a golden brown color.
- Pour 1 cup of water into the pan, cover, and simmer for 10 minutes to allow the fish cakes to cook through and absorb the flavors.
- After 10 minutes, remove the lid and continue cooking for another 5 minutes, or until the water has evaporated and the fish cakes are slightly caramelized.
- Serve hot as an appetizer or snack, optionally on skewers or with the soy dipping sauce prepared earlier.
Tips
- For added flavor, consider incorporating finely chopped vegetables such as bell peppers or zucchini into the fish mixture.
- Eomuk can be frozen after cooking. To reheat, simply steam or pan-fry until warmed through.
- Experiment with different types of dipping sauces, such as sweet chili sauce or a zesty citrus sauce, for a unique twist.