Do I need to blanch the fish cake in water before cooking?

It is not mandatory. However, if you lightly rinse or blanch it in hot water for 10 seconds before cooking, the excess oil on the surface is removed, resulting in a much cleaner and lighter taste.

← Ingredients

Ingredients

Fish Cake (Eomuk)

Fish Cake

It is a processed food made by deboning white fish, kneading it with flour, starch, and other ingredients, and then frying or steaming it. It is very popular in Korea as a side dish and street snack.

Flavor

It has the mild, subtle sweet, and savory taste unique to fish meat, and its chewy and bouncy (Chewy & Bouncy) texture when bitten is attractive.

Brands

Samjin Amook, Goraesa Amook, CJ Freshway.

Where to buy

Frozen or refrigerated food section of Asian markets.

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Substitutes

Japanese Satsuma-age or Vietnamese Chả cá. If it is difficult to find, you can use thinly sliced fried tofu pouch (Fried Tofu Pouch) or chicken sausage as a substitute.

Storage

Since the shelf life is usually short, store what you will eat immediately in the refrigerator, and for long-term storage, portion it out and keep it in the freezer.

Used in

Tteokbokki (Tteokbokki — ingredient), Fish Cake Soup (Fish Cake Soup), Stir-fried Fish Cake (Stir-fried Fish Cake).

FAQ

Q. Do I need to blanch the fish cake in water before cooking?
A. It is not mandatory. However, if you lightly rinse or blanch it in hot water for 10 seconds before cooking, the excess oil on the surface is removed, resulting in a much cleaner and lighter taste.