Korean cooking forum topics:
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 teaspoon of mirim (rice wine)
Vegetable oil for frying
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!
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.
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