A fish cake has become popular all over the world, but it’s particularly well-known in Korea.
It was first created as an alternative to meatballs.
The dish gained popularity because it could be easily prepared at home without much effort.
Fish cakes have been around since ancient times, but they became more prominent during the Joseon Dynasty (1392 – 1897).
Fish cakes are usually eaten on special occasions such as birthdays and holidays like Bon Festival.
What Is A Korean Fish Cake?
The word “cake” refers to any food that can be baked, fried, or steamed.
A fish cake is similar to other types of cakes except its main ingredient is fish instead of flour or eggs.
Although there are different kinds of fish cakes in this country, most people prefer the ones that use either cod or pollack.
How to make a korean fish cake recipe
- Use a sharp knife to slice the fillet into small pieces about 1/4 inch thick.
- Mix the rice flour with some water until you get a smooth paste.
- Add salt and sugar to taste. You may also add sesame oil if desired.
- Heat up vegetable oil in a frying pan and fry the batter lightly so that it becomes golden brown.
- Transfer the cooked fish cakes onto paper towels to absorb excess oil.
If you want to serve your korean fish cakes immediately, simply place them straight from the frying pan onto a serving plate and top them off with some sauce or condiments.
What Are The Ingredients In A Korean Fish Cake Recipe?
The main ingredient of any fish cake is flour which can also include cornstarch, potato starch, tapioca starch, or even rice flour.
Other ingredients that are commonly used in making these types of dishes include eggs, vegetable oil, soy sauce, sugar, salt, pepper, garlic, ginger, onion powder, sesame seeds, and sometimes other spices like star anise and cinnamon.
Another common ingredient is red bean paste which contains various nutrients including protein, iron, calcium, folic acid, vitamin B12, and zinc.
Red bean paste is often added to desserts rather than savory foods.
If you want to use this type of food instead of using regular ground beef in your hamburger patty recipes, then you should definitely try adding some red bean paste into your meatloaf mix.
How to make a korean fish cake
- Add 1 cup of water to a medium bowl.
- Mix together the flour and seasonings until completely combined.
- Slowly add the egg mixture while mixing thoroughly.
- Afterwards, pour in the red bean paste.
- Now form the dough into round balls about two inches in diameter by rolling them between your hands.
- Put each ball onto a greased cookie sheet.
- Bake the fish cakes at 375 degrees Fahrenheit for 20 minutes.
- Remove from oven and serve immediately.
How Do You Make A Korean Fish Cake?
The preparation process depends on whether you want to use your own homemade version or buy one ready-made from the grocery store.
- Homemade fishcake
- Store-bought fishcake
- Bread flour (Koreans call this “Pulgogi”)
- Dried anchovy fillets
- Soy sauce
- Cooking oil
(Optional) Baking powder
Procedure: 1. Mix bread flour with salt until combined.
2. Add water to the mixture slowly while mixing continuously with a spatula.
3. When the dough starts sticking together, add another tablespoon of water.
4. Continue adding small amounts of water while kneading the dough.
5. After the dough becomes smooth and elastic, wrap it into a ball shape.
6. Let rest for 10 minutes before rolling out the dough using a lightly floured surface.
7. Roll out the dough into a thin sheet that can fit through the circular opening of a rice cooker pan.
8. Cut the rolled-out dough into circles using a round cutter.
9. Wrap each circle of dough tightly with plastic wrap and let them dry overnight.
10. Heat up the rice cooker pan filled with enough cooking oil so that there will be about 2 cm of space between the bottom of the pan and the top of the dough.
11. Remove the plastic wrap from the dried dough circles and place them carefully inside the rice cooker pan.
12. Cover the rice cooker pan with aluminum foil and cook the fish cakes for 15 minutes.
13. Open the rice cooker pan and remove the fish cakes onto a plate covered by paper towels.
14. Serve immediately!
What Is The History Of Korean Fish Cake?
The original name of this type of food is “baechu jjigae” which means “boiled bean stew.”
However, it didn’t take long before people started calling them “ddukbokki” or “seolleongtang,” both of which mean “stir-fried rice cake.”
These names stuck until modern day when many Koreans began referring to these dishes by their official names.
In the early 1900s, most stores sold baechu jjigae under the name “chubakguk,” which translates into “bean curd soup.”
In the 1930s, bibimbap restaurants introduced another version called “bibimchi jjigae,” which translates to “mixed vegetables stew.”
During that time, some stores began selling ddukbokki instead of chubakguk, so the two terms were used interchangeably.
During the late 1940s, the government passed laws requiring stores to use one term only, so that’s how we ended up with the formal name seolleongtang.
Since then, it has become a staple side dish in South Korea.
These days, there are many different kinds of fish cakes available.
Some are deep-fried while others are baked or steamed.
You can find them stuffed with different ingredients, including ground beef, crabmeat, shrimp, scallops, anchovies and even cheese!
Here are five common kinds of Korean fish cakes:
- Ddukbokki – These are fried versions of the ddukbokki recipes found throughout Asia. They come in various shapes and sizes depending on where you live, from small pouches to large plates.
- Buchimgae – Buchimgae refers to a flatbread made with wheat flour. It originated in China and is now widely consumed in East Asian countries. There are several variations of this dish, including ones filled with seafood, shredded pork and other ingredients.
- Seolleongtang – Seolleongtang is typically made with a thick soy sauce based broth seasoned with sesame oil and gochujang chili pepper paste. It comes in many forms, from individual bowls to platters full of bite size pieces.
- Baekkeutteupo – Baekkeutteupo is also known as “beef bone porridge.” It’s a hearty meal made with bones soaked in water and served with vegetables and seasonings. Because it uses beef bones, it takes longer than most regular meals to cook.
- Jeonjujeon – Jeonjujeon is similar to mian or paella, except that it contains fewer grains. It is often served alongside alcohol, especially on New Year’s Eve.
If you want to learn how to make your own homemade fish cakes, check out our easy guide below:
What Are The Different Types Of Korean Fish Cake?
There are several kinds of korean fish cakes that you can find in grocery stores across the country.
Most people know them by their names:
Here is a short description of each one of these dishes:
This type of fish cake originated from Jeolla Province.
Its name comes from its distinctive shape which resembles a hand.
The dang myeon is normally served with jajangmyeon sauce.
You will need about 1/4 cup of soybean paste, 2 tablespoons of sesame oil, and 3 teaspoons of sugar.
To make this delicious side dish, mix everything together except the fish cake.
Then, add the fish cake into the mixture and let cook until warm.
The gimbaep literally means “crunchy rice ball”.
But don’t think it looks anything like your typical sushi rolls!
These are round, flat pieces of rice wrapped up in nori sheets.
They are often served with vegetables and other ingredients to create a balanced meal.
For example, if you want to eat some gimbap, you would put a few slices of cucumber, spinach leaves, carrot, or radish inside the nori sheet before wrapping it up.
You then roll it up so that the filling goes inside the nori sheet.
Finally, you cut it open and enjoy it!
This kind of seafood cake originates from Busan City.
Kkaeguks are small patties filled with crabmeat, shrimp, scallops, squid, octopus, etc.
They are typically deep-fried, although there are many ways you can prepare kkaeguks.
For instance, you can bake them, grill them, or even boil them.
This is another dish from Busan.
Tteokbokki is basically a spicy noodle soup.
It consists of tteokssam (dried noodles), gochujang (red pepper paste) and sliced beef.
If you order tteokbokki while dining out, you might get surprised when you see how big the bowl is!
This fishcake is also known as chaegeup.
It is very similar to chaeksu, a clear broth.
Its main ingredient is cod, but it can include any number of different fishes depending on what region it’s from.
In general, though, it includes rice flour, salt, garlic, onion, ginger, leek, egg yolk, and chili powder.
What Are The Benefits Of Eating Korean Fish Cake?
If you enjoy traditional Korean food, then you probably know that this type of dish is very good for your health.
There are many reasons why you should eat them regularly.
- They are low in fat and cholesterol.
- There are no additives or preservatives.
- They contain lots of vitamins A, B12, D, E, K, and calcium.
- The seafood makes them rich in protein and omega 3 fatty acids.
- They can help reduce blood pressure.
- Some studies suggest that fish cakes may also protect against cancer.
One of the main advantages of taking fish cakes is that they include healthy ingredients that will keep you full longer than other foods.
They provide satiety, which means they make you feel satisfied after eating them.
This is important when you need to control your weight.
Studies show that people who consume high amounts of saturated fats tend to gain weight faster than those who don’t eat enough of these kinds of foods.
Rich in nutrients
Another benefit of eating fish cakes is that they are packed with antioxidants and minerals that improve the function of your body.
These elements lower the risk of cardiovascular diseases, diabetes, osteoporosis, and even some cancers.
Good source of vitamin B12
Vitamin B12 is essential for nerve cells and DNA production, so if you don’t get enough of this nutrient from dietary sources, you might experience fatigue, weakness, and depression.
Eating fish cakes helps increase your intake of vitamin B12 by up to 25% per serving.
You can find out how many servings you need per day by calculating the total amount of fish cakes you eat each week.
When you eat fish cakes, you’re increasing your fiber intake.
Fiber slows down digestion and keeps you feeling fuller for longer, so it’s great for controlling your appetite.
In addition, fibers are linked to better bowel movements, improved skin, decreased risks of heart disease, reduced inflammation, and lowered blood sugar levels.
Omega 3 fatty acids
Fatty fish contains healthy oils called polyunsaturated fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
These Omega 3 fatty acids are beneficial for reducing inflammation, lowering triglycerides, raising HDL cholesterol, and protecting against cardiovascular problems.
You can get EPA and DHA through the consumption of salmon, sardines, anchovies, herring, mackerel, trout, and albacore tuna.
However, you won’t see any significant differences between the various fishes listed above—it depends mainly on where you live.
What Are The Side Effects Of Eating Korean Fish Cake?
Since they were invented, fish cakes have come under fire from animal rights groups who say that these food products harm farmed animals by forcing them to live in small cages.
However, this argument doesn’t hold water when you consider that fish are one of the most sustainable sources of protein available today.
The fact that fish can survive in fresh waters makes them less vulnerable than other types of meat.
They also don’t need to be fed antibiotics because they naturally produce their own digestive enzymes.
As a result, there are no ethical concerns about consuming fish cakes.
In addition, the ingredients used to make them aren’t unhealthy either.
For example, they contain little sugar and very few additives.
There are only a couple of downsides associated with eating fish cakes.
Some people find that they are too rich and fatty while others may experience bloating after eating one.
If you suffer from any of these conditions, you should keep your intake low until your symptoms subside.
In general, fish cakes are delicious and nutritious foods.
They are high in omega 3 fatty acids and are packed full of vitamins B12 and D3.
How Long Does Korean Fish Cake Last?
The shelf life of this food item depends on how you prepare it.
You can keep it fresh by refrigerating it after cooking.
However, if you want to extend its lifespan even further, there are several ways that you can preserve your fish cake.
- To avoid losing moisture, tightly cover them with plastic wrap once done cooking so that air cannot get inside.
- Freeze them when still warm. Once frozen, transfer them into freezer bags.
- You can also freeze leftover fish cakes in muffin tins. Put one fish cake per cupcake tin.
If you plan to use your fish cakes within two weeks, freezing is probably the best option.
If you need to keep them longer than that, you may consider using any of these storage methods.
Keeping them dry
This method will only work if your fish cakes were already cooked and not raw.
To do this, place the fish cakes onto baking sheets lined with parchment paper.
Make sure each piece is flat on top so that it doesn’t stick together while drying.
Once dried out, pack them individually in zip lock bags.
Store them in a cool, dark location.
Using rice paper wrappers
Rice paper wraps make it easier to transport your fish cakes.
Simply place them between layers of tissue paper and put them in resealable ziplock baggies.
Make sure that you remove the excess water before sealing them up.
Do this by placing them in a bowl filled with ice cubes until they stop dripping wetness.
Another great option is to put your fish cakes directly in muffin trays.
They will stay nice and crispy for about three days.
But, remember to turn them every day or else they might start to soften.
What Is The Best Way To Store Korean Fish Cake?
Korean fish cakes are often stored in their package until needed.
If you don’t plan to eat them right away, keep the packages tightly sealed so your korean fish cakes will stay fresh longer.
You should also try storing them in the refrigerator if possible.
They will taste better after being refrigerated.
You may find that your korean fish cakes dry out faster than expected when kept in room temperature.
How Can I Make Korean Fish Cake Healthier?
The main ingredient of this dish is the whitefish paste which contains soy sauce, salt, sugar, sesame oil, garlic, ginger, onion powder, pepper, red chili flakes, and other spices.
This mixture gives the fish cakes a rich flavor that goes perfectly with rice.
You should always use fresh ingredients when making any type of food, especially if you want to avoid using preservatives.
If your fish paste doesn’t contain enough seasoning, add extra seasonings until the taste is just right.
If you don’t feel like adding additional ingredients, consider taking out some of them and replacing them with water instead.
When cooking with flour, it’s important not to use too much of it.
You need to keep the ratio between the amount of flour and liquid constant so there won’t be a lot of leftovers after baking.
Using whole eggs is also recommended.
When egg yolks are added to the mix, the texture will change significantly.
Another thing you need to watch out for is how long you cook each batch of fish cakes.
Depending on the size of your pan, you may need to adjust the time accordingly.
To prevent burning, place a thin layer of vegetable oil under the bottom of the pan before placing the fish cakes inside to ensure even heat distribution throughout the entire process.
Once baked, remove the fish cakes from the oven immediately.
Letting them sit for longer than two minutes will cause them to lose their crispy edges.
- 2 tbsp cooking oil
- 4 sheets Korean fish cake
- 1/2 medium onion
- 2 green onion
- 2 cloves garlic minced
- 1 tsp sesame oil
- toasted sesame seeds
- Slice the frozen fish cakes into bite-sized pieces after soaking them in boiling water for about 30 seconds. In a small bowl, combine the sauce’s components.
- Onion, green onion segments, and garlic are added to a large skillet that is heating up the oil over medium heat. Cook the fish cakes for around 2 minutes while stirring continually after cooking the aromatics for a few minutes.
- Pour the sauce in and let it simmer for a couple of minutes, or until it has reduced. Sesame oil and the saved green onions are added at the end. Enjoy with sesame seeds as a garnish!