Kim Dae-seok's Fish Cake Fritters
Mini fritters made by coating small, square fish cakes—kept chewy by not blanching in hot water—with a sweet and savory sauce and a colorful egg coating, then pan-fried to perfection.
Ingredients needed 2 servings
Recipe
Cooking tips
- Do not blanch the fish cake in hot water, as it will lose its chewy texture and become dry and rubbery. Always use it raw for best results.
- If steak sauce is unavailable at home, mix 1 tablespoon soy sauce with half a tablespoon oyster sauce as a great substitute.
- Adding finely chopped green and red chili peppers to the egg mixture balances the fish cake’s richness with a spicy kick and enhances visual appeal. For children, omit the green chili pepper.
Recommended for
- Those looking for a fresh twist on usual fish cake stir-fry or fish cake soup.
- Parents seeking a quick, kid-friendly side dish or a light late-night snack to enjoy with beer.
- Fans of chewy, sweet-savory finger food-style side dishes.
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