Making homemade fishcakes (eomuk)
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- This topic has 2 replies, 3 voices, and was last updated 10 years ago by Maangchi.
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- January 10, 2014 at 10:33 pm #50967Krynauw OttoParticipant
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!
- January 17, 2014 at 2:20 pm #55733AnonymousInactive
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.
- April 23, 2014 at 12:07 am #55734MaangchiKeymaster
Check out my homemade fish cake recipe here! https://www.maangchi.com/recipe/eomuk
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