How to Make Korean Fish Cakes for Soup
How to make Korean fish cakes from scratch to use in soup
Nutrition Facts
127 kcalCalories
17 gProtein
10 gCarbs
1 gFat
Ingredients
Instructions
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.
Add the rest of the ingredients (egg white, rice wine, sugar, salt, starch and flour) into the bowl and mix them well.
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Continue Reading at Mykoreankitchen →Chef's Notes
*1 Tbsp = 15 ml
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Reviews from the Original Source
If I dont have mirin.. what can replace it? I am Muslim anyway..
Hi Sue, im tottaly addicting to all your korean recipes, may i asking about the korean seasoning, can i change korean soy sauce Gukganjang with regular soy sauce and for korean chilly paste to another chilly sauce? Its difficult to found korean seasoning here (Jakarta, Ina).... and for the anchovies, what kind of fish i can put to replaced it. Many thanks to you..
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