Making homemade fishcakes (eomuk)

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This topic contains 2 replies, has 3 voices, and was last updated by  Maangchi 8 months ago.

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  • #50967

    Krynauw Otto
    Participant

    For anyone who wants to know how to make the fishcakes here is the recipe:

    300g white fish (pollack, hake etc. )

    2/3 cup of potato starch

    A pinch of salt

    1/2 tsp of sugar

    A pinch of pink food colouring (optional)

    1 egg

    1 teaspoon of mirim (rice wine)

    Vegetable oil for frying

    Method:

    1) Puree the fish in a food processor until it’s a smooth paste then transfer into a mixing bowl and mix all the ingredients except the oil. Mix until well combined.

    2)Heat the oil in a skillet until the oil is hot enough, form the fish paste mixture into balls and fry in the oil until golden brown. You can now make eomukguk and fishcake stirfry!

    #55733

    I’ve been making eomuk for a while, and I always add shrimp, it really improves the flavour – it gives it a briny sweetness associated with fishcakes that sugar alone cannot give. I also use ground taro instead of store-bought starch.

    #55734

    Maangchi
    Participant

    Check out my homemade fish cake recipe here! http://www.maangchi.com/recipe/eomuk

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