Making Eomuk (Korean fish cakes) at home is easier than you think! Here's a simple recipe:
Ingredients
For the Fish Cake:
🍀500g white fish fillet (e.g., cod, pollock, or haddock)
🍀1/4 cup shrimp (optional, for extra flavor)
🍀1 egg
🍀1/4 cup potato starch (or cornstarch)
🍀1/4 cup all-purpose flour
🍀2 tbsp minced garlic
🍀2 tbsp soy sauce
🍀1 tbsp sugar
🍀1 tsp salt
🍀1/2 tsp ground white pepper
🍀1/4 cup cold water
🍀2 tbsp sesame oil
For the Broth (optional but traditional):
🍀6 cups water
🍀2 dried kelp pieces (kombu)
🍀6 dried anchovies (head and guts removed)
🍀1 onion, quartered
🍀3 green onions
🍀1 radish (optional), sliced
Instructions
1. Prepare the Fish Cake Mixture:
1. Blend the fish and shrimp in a food processor until smooth.
2. Add the egg, potato starch, flour, garlic, soy sauce, sugar, salt, pepper, sesame oil, and water to the food processor. Blend until you get a thick, smooth paste.
2. Shape the Fish Cakes:
1. Scoop out small portions of the mixture and shape them into flat patties or oblong logs.
2. Alternatively, spread the mixture thinly on a flat surface and cut it into desired shapes.
3. Cook the Fish Cakes:
1. Heat a pan with a thin layer of oil over medium heat.
2. Pan-fry the fish cakes until golden brown on both sides, about 2-3 minutes per side.
4. (Optional) Make the Broth:
1. Combine water, kelp, anchovies, onion, green onions, and radish in a large pot.
2. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the broth.
5. Serve:
Skewer the cooked fish cakes onto bamboo sticks.
Simmer them in the broth for a few minutes before serving for added flavor.
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Enjoy your homemade Eomuk with a side of spicy dipping sauce or as a comforting snack in broth! Would you like a recipe for the dipping sauce too?
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