Eomuk (fish cakes)

Prep time: 10 minutes

Cook time: 12 minutes

Servings: 4


-2.8oz cod, cubed, boneless, skinless (pollack or any white fish works as well)

-1.7oz squid rings

-1oz shelled prawns

-1 large yellow onion

-1 large carrot, peeled

-1 large red bell pepper, seeded

-.17oz chives, roughly chopped

-1 egg white

-1 tsp rice wine

-1 tsp white sugar

-1 tsp fine salt

-1 tbsp potato starch

-1 tbsp all-purpose flour

-oil, for frying


  1. Wash the fish cubes, squid, and prawns separately under cold water. Pat them dry and put them all into a blender. Grind them finely and transfer to a mixing bowl.

  2. In the same blender, add the onions, bell pepper, carrots, and chives. Puree them and add them to the mixing bowl. Then add the egg white, rice wine, sugar, salt, starch, and flour. Give the ingredients a good mix.

  3. Scoop 1 tbsp of the blended mix and shape it into a ball. You can also shape it into sheeps, sticks, or ovals. Make as many fish cakes on a plate lined with parchment paper. Using a deep pan with enough oil, deep fry the fish cakes until golden brown on the outside, for about 5-7 minutes. You can eat right away or store your fish cakes in a freezer bag for later use. Enjoy!

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