Pairs well with Homemade Eomuk (Korean Fish Cake)
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Homemade Eomuk (Korean Fish Cake)
5.0M views • 11y ago
103.6K
3.6K
2.1% engagement
Learn how to make eomuk, a Korean style fish cake, using top quality ingredients including a mix of seafood for a chewy and delicious texture. Perfect for soups, stews, stir-fries, or as a side dish.
00:30:00 total
Serves 8
medium
Seafood Main
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Ingredients
- cod - 1/2 pound (chopped into small pieces)
- shrimp - 1/2 pound (peeled, deveined, and chopped)
- squid - 1/2 pound (cleaned and chopped)
- garlic - 2 cloves
- onion - 1/4 cup (chopped)
- salt - 1 teaspoon
- sugar - 1 teaspoon
- white pepper - 1/4 teaspoon
- grape seed oil - 1 tablespoon (or any vegetable cooking oil)
- all-purpose flour - 1/4 cup
- potato starch - 1/4 cup (or corn starch)
- egg white - 1 (from 1 egg)
- vegetable oil - 3 cups (for frying)
Instructions
- Prepare Seafood: Chop cod, shrimp, and squid into small pieces suitable for processing.
- Blend Seafood Mixture: In a food processor, combine the seafood with garlic, onion, salt, sugar, white pepper, and blend until smooth.
- Add Binders: To the blended seafood, add grape seed oil, all-purpose flour, potato starch, and egg white. Blend again until the mixture is creamy.
- Shape and Cook: Heat vegetable oil in a pan. Shape the fish cake mixture and fry on low heat until cooked through. Ensure to turn them over for even cooking.
- Serve: Once cooked, remove from oil and serve as desired. Can be enjoyed as a snack, appetizer, or used in various dishes like soups, stews, and kimbap.
