Servings
Font
Back
0 from 6 votes

How to Make Korean Fish Cakes for Soup

How to make Korean fish cakes from scratch to use in soup

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 5
Calories: 127 kcal
Course: Soup
Cuisine: Korean

Ingredients

  • 260 g boneless skinless white fish fillet (9.1 ounces), I used frozen cod. Snapper or pollock is ok too. More information in the Notes section.
  • 160 g skinless squid body (5.6 ounces), Squid legs can be used too. I used frozen squid.
  • 80 g shelled prawns (2.8 ounces), I used frozen banana prawns.
  • 55 g yellow onion (1.9 ounces), peeled
  • 1 extra large egg white
  • 1 tsp rice wine (mirim)
  • 1 tsp white sugar
  • 1 tsp fine salt
  • 2 Tbsp Potato Starch
  • 2 Tbsp all purpose flour
  • 4 to 5 cups water to boil fish cakes

Instructions

    Cup of Yum
  1. Individually rinse the fish, squid and prawns in cold water and pat dry them separately with paper towel. Cut the fish and squid into a few chunks. (No need to cut the prawns) Put all of them into a food processor. Pat dry the onion with paper towel and put it into the food processor. Grind them finely. (It takes between 30 sec to 1 min). Move the ground mixture into a large mixing bowl.
  2. Add the rest of the ingredients (egg white, rice wine, sugar, salt, starch and flour) into the bowl and mix them well.
  3. Prepare one or two large flat plates and lay down some waxed paper (e.g. baking paper) on top. Shape the fish cakes the way you want and place it on the plate. Below is a short instruction on how to make fish cake balls and also fish cake long thin bars.-For balls: Scoop out 1 Tbsp of the fish cake mixture and take it out using another spoon (tea spoon size is good). Place the fish cake ball on to the waxed paper. Repeat this for the rest of the mixture.-For long thin bars: Cover the cutting board with a sheet of waxed paper. Scoop out some fish cake mixture (about 1/4 cup size) and flatten the fish cake with a kitchen knife. Roll it up with a knife (from left to right). Use both sides of the blade when you roll it – refer below photo. If you rolled it too thick, you can cut it into half. Repeat this for the rest of the mixture.
  4. Put the water into a sauce pan and boil it for 5 mins on high heat. Once the water starts to boil add some fish cakes (about 5 fish cakes at a time) using tongs. Cook them until well done (when fish cake becomes firm – takes about 2 to 3 mins). Take them out with a strainer and put it aside to cool down.
  5. Use this fish cake to make some Korean fish cake soup!

Notes

  • *1 Tbsp = 15 ml

Nutrition Information

Calories 127kcal (6%) Carbohydrates 10g (3%) Protein 17g (34%) Fat 1g (2%) Cholesterol 117mg (39%) Sodium 611mg (25%) Potassium 396mg (11%) Sugar 1g (2%) Vitamin A 60IU (1%) Vitamin C 3.1mg (3%) Calcium 34mg (3%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 127

% Daily Value*

Calories 127kcal 6%
Carbohydrates 10g 3%
Protein 17g 34%
Fat 1g 2%
Cholesterol 117mg 39%
Sodium 611mg 25%
Potassium 396mg 8%
Sugar 1g 2%
Vitamin A 60IU 1%
Vitamin C 3.1mg 3%
Calcium 34mg 3%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.