Eomuk Fish Cakes:
Without trying Eomuk Fish Cakes and all its fishy goodness, a trip to Korea wouldn’t be complete. In markets, festivals, convenience stores, train stations, and even at the tops of mountains, Koreans may buy these inexpensive, delectable fish cakes on a stick.
A wooden skewer is used to skewer the thickly cut fish cake. The soup it’s been simmered in should be consumed alongside it in a paper cup. As you take pleasure in them both, you can feel your body’s heat returning.
This is incredibly well-liked by both Koreans and foreigners alike. Pick up a few and discover why it’s one of the best Korean winter dishes. Eomuk is well-known in Busan, so make sure to sample it there.
This dish underwent numerous changes during my testing. Some of them had too much starch, while others lacked sufficient elasticity or smoothness. In the end, I was most pleased with the taste, texture, and flavour of the seafood to flour ratio.
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Furthermore, as you can see in the video, I roll the fish cakes before frying them because that is the shape that Korean street vendors prefer, but it does need some talent. The cakes can be formed into balls more easily by using a spoon.
- ½ pound fresh white fresh fish fillet
- ¼ pound (4 ounces) squid: cleaned
- ¼ pound (4 ounces) shrimp: shelled
- 2 garlic cloves
- ½ medium onion (about ¼ cup)
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
- 3 cups plus 1 tablespoon vegetable oil
- ¼ cup all purpose flour
- ¼ cup potato starch
- 1 large egg white
- Examine the fish filet and take out any bones that may still be there. Fish filets should be broken up and added to a food processor. Add the squid, shrimp, garlic, onion, kosher salt, sugar, freshly crushed white pepper, one tablespoon of vegetable oil, flour, starch, and one egg white. The ingredients should become a smooth paste after a few minutes of blending.
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- Toss into a basin.
- 3 cups of vegetable oil are heated in a skillet for about 5 minutes at medium-high heat. Reduce the heat to medium (between 330 and 350 °F or 180 °C).
- An enormous, rectangular spatula, coat it with frying oil. Use a knife to evenly distribute 1/4 to 1/3 cup of the fish paste onto the spatula. Roll the paste into a cylinder with your knife, slide it into the heated oil with care. (If using this method seems too difficult, just scoop up part of the paste with one spoon and push it into the heated oil with another.)
- Be sure not to crowd them when reshaping and putting the fish mixture into the heated oil with 3 to 4 sticks. To ensure consistent cooking, stir the fish cakes every so often. They should be cooked for 5 to 7 minutes over medium heat or until golden brown. Removing the fish cakes, place them in a sieve over a small basin. To get the extra oil off the fish cakes, pat them with paper towels.
- Serve hot straight away as a snack. Cool down it and placed in a plastic bag for later use. Save the bag in the freezer for three months or the refrigerator for up to a week.