How to cook Korean fish cakes with scallops recipe easy is a question many home cooks ask when looking to bring authentic Korean flavors to their kitchen. Fish cakes, known as eomuk or odeng in Korea, are a beloved staple, enjoyed in soups, stews, or as a quick snack. By adding scallops to the mix, you can elevate this traditional dish with a touch of sweetness and luxury that complements the chewy, savory fish cakes perfectly.
This recipe is designed to be approachable for beginners while offering the depth of flavor that seasoned cooks will appreciate. Whether you’re preparing it for a family dinner, a party appetizer, or a cozy evening snack, this step-by-step guide will show you how to create a delicious dish that captures the heart of Korean cuisine. So, let’s dive into the process and learn how to cook Korean fish cakes with scallops recipe easy in your own home!
Ingredients
- Fish fillet (white fish, like cod or pollock) – 500g, skinned and deboned.
- Scallops – 200g, fresh or frozen, finely chopped.
- Egg whites – 2 large, for binding the mixture.
- All-purpose flour – 2 tablespoons, for texture and stability.
- Cornstarch – 1 tablespoon, to keep the cakes light and tender.
- Garlic – 2 cloves, minced, for added flavor.
- Green onions – 3 stalks, finely chopped, for a fresh and slightly spicy taste.
- Soy sauce – 2 tablespoons, to add a savory depth to the fish cakes.
- Sesame oil – 1 tablespoon, for a nutty and aromatic flavor.
- Salt – 1 teaspoon, to enhance the flavors.
- Sugar – 1 teaspoon, for a subtle sweetness.
- White pepper – 1/2 teaspoon, for a mild spiciness.
- Ice water – 2 tablespoons, to keep the mixture cold and manageable.
- Vegetable oil – For frying, enough to coat the pan.
- Optional garnish: Sesame seeds and chopped cilantro for serving.
This detailed list ensures every ingredient contributes to the recipe’s authentic and balanced taste.
Equipment Needed
To prepare and cook Korean fish cakes with scallops recipe easy, you’ll need the following equipment:
- Food Processor – Essential for blending the fish and scallops into a smooth, pliable mixture.
- Mixing Bowls – At least two medium-sized bowls for combining and organizing ingredients.
- Measuring Cups and Spoons – For precise measurement of ingredients like flour, cornstarch, and seasonings.
- Cutting Board – To chop scallops, green onions, and garlic.
- Sharp Knife – For finely dicing and preparing ingredients.
- Rubber Spatula – For mixing and scraping the fish paste from the food processor.
- Ice Cube Tray or Small Scoop (optional) – For portioning the mixture into uniform sizes.
- Non-Stick Frying Pan – To cook the fish cakes without sticking.
- Tongs or Slotted Spatula – For flipping the cakes while frying.
- Oil Thermometer – To ensure the frying oil is at the optimal temperature for even cooking.
- Paper Towels – For draining excess oil after frying.
Having the right tools on hand makes preparing this recipe more efficient and enjoyable. With this equipment, you’re set to create perfectly cooked Korean fish cakes with scallops every time!
Prep Time
Here’s a breakdown of the preparation time for making Korean fish cakes with scallops recipe easy:
- Ingredient Preparation:
- Cleaning and chopping fish fillets and scallops: 10 minutes
- Mincing garlic and chopping green onions: 5 minutes
- Measuring and organizing ingredients: 5 minutes
- Fish Paste Preparation:
- Blending fish and scallops in a food processor: 5 minutes
- Mixing the fish paste with other ingredients: 5 minutes
- Shaping the Fish Cakes:
- Portioning and forming the mixture into desired shapes: 10 minutes
Total Prep Time: 35 minutes
This preparation time ensures you have everything ready for seamless cooking, resulting in perfectly crafted fish cakes with scallops.
Step-by-Step Method
Follow these detailed steps to make Korean fish cakes with scallops recipe easy:
1. Prepare the Ingredients
- Wash and pat dry the fish fillets and scallops. Chop them into small pieces for easier blending.
- Mince the garlic and finely chop the green onions.
- Measure out all other ingredients (flour, cornstarch, soy sauce, sesame oil, etc.) and set them aside.
2. Make the Fish Paste
- Add the fish pieces and scallops to a food processor. Blend until smooth.
- Add the egg whites, flour, cornstarch, garlic, soy sauce, sesame oil, salt, sugar, and white pepper to the processor. Blend again until the mixture is a thick, sticky paste.
- If the mixture feels too thick, add 1–2 tablespoons of ice water to loosen it slightly.
3. Shape the Fish Cakes
- Lightly oil your hands to prevent sticking. Scoop a portion of the paste (about 2 tablespoons) and shape it into small, flat oval patties or balls, depending on your preference.
- Place the shaped cakes on a tray lined with parchment paper.
4. Heat the Oil
- Heat a non-stick frying pan over medium heat and add enough vegetable oil to coat the bottom of the pan.
- Use an oil thermometer to ensure the oil is around 350°F (175°C) for frying.
5. Fry the Fish Cakes
- Carefully place the shaped fish cakes into the hot oil, ensuring they don’t overcrowd the pan.
- Fry for about 3–4 minutes on each side, or until golden brown and cooked through.
- Use tongs or a slotted spatula to flip them gently.
6. Drain Excess Oil
- Remove the fried fish cakes and place them on a plate lined with paper towels to drain any excess oil.
7. Serve and Enjoy
- Transfer the fish cakes to a serving plate, garnish with chopped green onions or sesame seeds, and pair them with your favorite dipping sauce, such as soy sauce with vinegar or chili sauce.
By following these steps, you’ll achieve perfectly cooked Korean fish cakes with scallops recipe easy that are flavorful, golden, and irresistibly chewy!
Cooking Tips
Here are some essential cooking tips to ensure your Korean fish cakes with scallops recipe easy turns out perfectly:
- Keep the Ingredients Cold:
- To achieve the ideal texture, keep the fish and scallops chilled before blending. Cold ingredients prevent the fish paste from becoming too soft or greasy during cooking.
- Don’t Overblend the Mixture:
- Blend the fish and scallops until smooth, but avoid overprocessing, as it can make the texture rubbery instead of tender and chewy.
- Oil Your Hands for Shaping:
- Lightly coat your hands with vegetable oil to prevent the sticky fish paste from clinging to your fingers while shaping the cakes.
- Maintain Consistent Sizes:
- Shape the fish cakes evenly to ensure they cook at the same rate. Using a small ice cream scoop or spoon can help with uniformity.
- Control Oil Temperature:
- Use medium heat to fry the cakes, maintaining an oil temperature of around 350°F (175°C). Overheating the oil can burn the cakes, while too low a temperature will make them greasy.
- Avoid Overcrowding the Pan:
- Fry in batches to ensure even cooking and to prevent the oil temperature from dropping too much.
- Test with a Small Piece First:
- Fry a small piece of the mixture first to check seasoning. Adjust the salt, pepper, or sugar in the remaining mixture if necessary.
- Drain Properly After Frying:
- Place the fried fish cakes on paper towels immediately to remove excess oil, keeping them light and crisp.
- Enhance the Flavor:
- Add a touch of grated ginger or chili flakes for extra depth if you prefer a spicier or more aromatic taste.
- Serve Fresh:
- For the best flavor and texture, serve the fish cakes hot and freshly fried. If needed, keep them warm in a low oven while frying the rest.
These tips will help you create delicious, perfectly cooked fish cakes that highlight the flavors of both the scallops and the Korean seasoning.
Serving Suggestions
Pair your Korean fish cakes with scallops recipe easy with these delicious accompaniments and ideas to elevate the dish:
- Dipping Sauces:
- Serve with a side of soy sauce mixed with rice vinegar and a dash of sesame oil for a tangy, nutty flavor.
- Try a sweet and spicy chili sauce or Gochujang (Korean chili paste) for a bold kick.
- Create a creamy dip by mixing mayonnaise with a hint of sriracha and lime juice.
- Rice or Noodles:
- Serve the fish cakes over steamed white rice or a bowl of sticky Korean rice for a filling meal.
- Pair with stir-fried noodles or japchae (Korean glass noodles) for a complete dish.
- Soup or Stew:
- Add the fish cakes to a spicy Korean broth, like tteokbokki (spicy rice cake stew) or odeng guk (fish cake soup), for an authentic experience.
- Fresh Salad:
- Balance the richness of the fish cakes with a side salad of crisp greens, julienned carrots, and cucumbers tossed in a light sesame dressing.
- Korean Side Dishes (Banchan):
- Offer traditional banchan like kimchi, pickled radishes, or seasoned spinach alongside the fish cakes for a true Korean feast.
- Street Food Style:
- Skewer the fish cakes and serve them on sticks for a fun, portable snack that mimics the classic Korean street food vibe.
- Toppings:
- Garnish the fish cakes with a sprinkle of sesame seeds and chopped cilantro or green onions for a fresh, aromatic finish.
- Beverage Pairings:
- Enjoy with a refreshing Korean barley tea (boricha), a light lager, or a sparkling soda to complement the flavors.
These serving suggestions ensure that your how to cook Korean fish cakes with scallops recipe easy becomes a versatile and satisfying dish for any occasion.
Storage Tips
Proper storage ensures your how to cook Korean fish cakes with scallops recipe easy remain fresh and flavorful for later use. Follow these guidelines for storing:
Refrigeration:
- Cool Before Storing: Allow the fish cakes to cool completely at room temperature before placing them in the fridge to avoid condensation that can make them soggy.
- Airtight Container: Store the fish cakes in an airtight container to keep them from drying out or absorbing other odors in the fridge.
- Shelf Life: Refrigerated fish cakes will stay fresh for up to 3 days.
Freezing:
- Individually Wrap: Place parchment paper between each fish cake or wrap them individually in plastic wrap to prevent sticking.
- Freeze in Batches: Store the wrapped fish cakes in a freezer-safe zip-top bag or container. Label with the date for easy tracking.
- Shelf Life: Frozen fish cakes can be stored for up to 3 months.
Reheating:
- For Refrigerated Fish Cakes:
- Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes until heated through.
- Alternatively, pan-fry on low heat for 3–5 minutes on each side to restore their crispness.
- For Frozen Fish Cakes:
- Thaw overnight in the refrigerator before reheating.
- Reheat using the same methods as above, adding a few extra minutes if needed.
Pro Tip:
If you plan to store fish cakes for a long time, consider undercooking them slightly during the initial fry. When reheated, they’ll finish cooking while maintaining their texture and flavor.
By following these storage tips, your how to cook Korean fish cakes with scallops recipe easy will remain delicious and ready to enjoy whenever you crave them!
Nutritional Information
Here is an estimated breakdown of the nutritional content for how to cook Korean fish cakes with scallops recipe easy per serving (based on a recipe yielding 4 servings):
- Calories: 220 kcal
- Protein: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 90mg
- Sodium: 700mg
- Potassium: 350mg
Key Nutritional Highlights:
- High in Protein:
The combination of fish and scallops provides a lean source of protein, essential for muscle repair and overall health. - Low in Carbohydrates:
Ideal for those following low-carb or keto-friendly diets. - Rich in Omega-3s:
Fish and scallops are excellent sources of omega-3 fatty acids, which support heart and brain health. - Moderate Sodium Content:
Adjust the soy sauce amount to reduce sodium if needed.
Note: Nutritional values may vary slightly depending on the specific ingredients and quantities used. These estimates provide a general guideline for this recipe.
Mistakes to Avoid
Avoid these common pitfalls when preparing how to cook Korean fish cakes with scallops recipe easy to ensure perfect results every time:
1. Overprocessing the Fish Paste
- Mistake: Blending the fish and scallops too much can result in a rubbery texture.
- Solution: Pulse the ingredients until just smooth and cohesive. Avoid overworking the mixture.
2. Using Warm Ingredients
- Mistake: Allowing fish or scallops to warm up before blending can make the paste sticky and difficult to work with.
- Solution: Keep all ingredients chilled until ready to use.
3. Skipping the Oil for Shaping
- Mistake: Not oiling your hands can make the sticky fish paste challenging to shape into cakes.
- Solution: Lightly coat your hands with oil before shaping each cake.
4. Overcrowding the Pan
- Mistake: Frying too many fish cakes at once lowers the oil temperature, leading to uneven cooking and greasy cakes.
- Solution: Fry in small batches, leaving space between each cake.
5. Cooking at the Wrong Oil Temperature
- Mistake: Using oil that’s too hot burns the exterior while leaving the center undercooked, or using oil that’s too cool makes the cakes greasy.
- Solution: Maintain a consistent oil temperature of about 350°F (175°C).
6. Not Testing the Seasoning
- Mistake: Skipping a taste test can result in fish cakes that are too bland or overly salty.
- Solution: Fry a small piece of the mixture first, taste it, and adjust the seasoning as needed.
7. Ignoring Size Consistency
- Mistake: Making fish cakes of varying sizes can lead to uneven cooking.
- Solution: Use a scoop or measure to portion the paste evenly.
8. Overcooking the Fish Cakes
- Mistake: Overcooking can make the fish cakes dry and chewy.
- Solution: Fry each side for 3–4 minutes or until golden brown and just cooked through.
9. Improper Storage
- Mistake: Leaving the fish cakes out for too long can lead to spoilage.
- Solution: Store leftovers promptly in the refrigerator or freezer as recommended.
By avoiding these mistakes, your how to cook Korean fish cakes with scallops recipe easy will turn out flavorful, tender, and perfectly cooked every time!
FAQS
Do Korean Fish Cakes Need to Be Cooked?
Yes, Korean fish cakes (eomuk or odeng) typically need to be cooked unless you’re using pre-cooked, packaged varieties. Most commercially sold fish cakes are pre-cooked and only need reheating, often through frying, boiling, or simmering in soups. If you’re making homemade Korean fish cakes, they need to be thoroughly cooked during the frying process to ensure the raw fish and other ingredients are safe to eat.
How Long Do Fishcakes Take to Boil?
Fish cakes take about 5–7 minutes to boil, depending on their size and thickness. Boiling is usually done in soups or stews like eomuk tang. Pre-cooked fish cakes only need to be boiled for a few minutes to warm them up, while raw fish cakes may require slightly longer to cook through.
How Do You Keep Fish Cakes from Falling Apart?
- Use a Binding Agent: Ingredients like egg whites, flour, or cornstarch help hold the mixture together.
- Blend Thoroughly: Ensure the fish paste is smooth and sticky, as this cohesiveness prevents it from falling apart.
- Chill Before Cooking: Refrigerating the mixture for 15–20 minutes helps firm it up, making it easier to shape and fry.
- Handle Gently: Use a spatula or tongs carefully when flipping fish cakes to avoid breaking them.
- Don’t Overload with Vegetables: While adding ingredients like green onions or carrots is great for flavor, too many can weaken the structural integrity.
How Are Fish Cakes Made in Korea?
Korean fish cakes are made by blending minced white fish (like pollock or cod) with ingredients such as scallops, starch, and seasonings. The mixture is then shaped into various forms—flat sheets, rolls, or sticks—and cooked. Here’s an overview of the process:
- Blending: The fish and other ingredients (e.g., egg whites, garlic, green onions, and soy sauce) are blended into a smooth paste.
- Shaping: The paste is shaped into desired forms, often thin sheets or patties.
- Cooking: The fish cakes are deep-fried, pan-fried, steamed, or boiled, depending on the type and recipe.
- Finishing Touches: After cooking, they can be simmered in a flavorful broth (eomuk tang) or served as street food with dipping sauces.
This combination of ingredients and methods creates the chewy, flavorful texture that Korean fish cakes are known for.
Conclusion
Making Korean fish cakes with scallops recipe easy is a rewarding culinary experience that combines bold flavors, unique textures, and the rich tradition of Korean cuisine. By following the step-by-step guide, you can create fish cakes that are not only authentic but also elevated with the addition of scallops, adding a touch of elegance to a beloved dish.
Whether you enjoy them as a savory snack, a flavorful addition to soups, or a satisfying main course, these fish cakes are versatile and perfect for any occasion. With proper preparation, attention to detail, and the tips provided, you can avoid common mistakes and achieve perfectly cooked fish cakes every time.
We hope this recipe inspires you to explore the vibrant world of Korean cooking and share the joy of these delicious fish cakes with friends and family. So, why wait? Bring the flavors of Korea to your kitchen and experience the delightful satisfaction of making Korean fish cakes with scallops recipe easy!
