Heat 3 cups vegetable oil in a skillet over medium high heat for about 5 minutes.Blend for a couple of minutes until the mixture turns into a smooth paste. Add the squid, shrimp, garlic, onion, kosher salt, sugar, ground white pepper, 1 tablespoon vegetable oil, flour, starch, and egg white. Cut the fish fillets into chunks and put them into a food processor. Inspect the fish fillet and remove any remaining fish bones.¼ cup potato starch (or sweet potato starch).¼ pound (4 ounces) shrimp: shelled, deveined, rinsed, and drained.
¼ pound (4 ounces) squid: cleaned, rinsed, and chopped.½ pound fresh white fresh fish fillet (cod, pollock, flounder, or snapper).A simpler way is to use a spoon to shape the cakes into balls. In the end, this is the seafood-to-flour ratio that satisfied me in terms of taste, texture, and flavor.Īnd as you see in the video, I shape the fish cakes into a roll before frying them: this is the shape preferred by Korean street vendors, but it takes some skill to do. Some of them were too starchy, others not elastic enough, and others not smooth enough. I went through many variations of this recipe. So many of my readers tell me I’m their inspiration, but in reality they are the ones inspiring me to develop better recipes and always try my best. That’s the recipe I want to share with you today. At first I thought it was impossible to make in a home kitchen, but eventually I changed my mind and worked on developing a way to make delicious, easy, and simple eomuk anytime I want.
FRIED FISH CAKES HOW TO
I always chose the most expensive kind I could find, figuring it would be the highest quality.īut many of my readers asked me how to make it at home because they didn’t live near Korean grocery store and couldn’t find it. All my life I was satisfied to buy it premade or from a street cart in Korea.
I had never made eomuk before I started working on this recipe. Hi everybody! Today I’m very happy to show you my recipe for homemade fish cake, called eomuk in Korean.
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