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Fish Cake (Eomuk)
Fish Cake
A processed food made by mincing white fish meat, mixing it with flour, starch, etc., and then frying or steaming it. It is very popular in Korea as a side dish and street snack.
Flavor
It features the mild, subtle sweetness and savory taste characteristic of fish, and its Chewy & Bouncy texture is very appealing.
Brands
Samjin Amook, Goraesa Amook, CJ Freshway.
Where to buy
The Frozen or Refrigerated food section of Asian marts.
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Substitutes
Japanese Satsuma-age or Vietnamese Chả cá. If you can't find them, you can use thinly sliced Fried Tofu Pouch or chicken sausage as a substitute.
Storage
Since the shelf life is usually short, refrigerate what you plan to eat immediately, and portion out and freeze what you intend to keep for longer.
Used in
Tteokbokki (as a secondary ingredient), Fish Cake Soup, Stir-fried Fish Cake.
FAQ
Q. Do I need to blanch the fish cake before cooking?
A. It is not required. However, rinsing or blanching it in hot water for 10 seconds before cooking removes excess surface oil, resulting in a cleaner and milder taste.