Low Sodium Korean Fish Cake (Eomuk)

Delight your taste buds with this Low Sodium Korean Fish Cake (Eomuk), a healthier twist on a beloved Korean street food classic. Made with fresh white fish fillet, firm tofu for added texture, and a medley of fresh aromatics like minced garlic, grated carrot, and chopped spring onions, this recipe balances savory flavors with a touch of sesame oil. By using low-sodium soy sauce, it keeps sodium levels in check without sacrificing taste. The batter is shaped into tender patties and pan-fried to golden perfection, delivering a satisfying crunch with every bite. Ready in under an hour, these fish cakes are perfect as a snack, appetizer, or a centerpiece in a nourishing meal served with rice and vegetables. Whether you're craving a healthier take on eomuk or looking to explore Korean cuisine, this recipe promises to be a crowd-pleaser!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams White fish fillet (e.g., cod, pollock)
• 100 grams Firm tofu
• 1 large Egg white
• 4 tablespoons All-purpose flour
• 3 tablespoons Cornstarch
• 1 teaspoon Garlic (minced)
• 2 tablespoons Spring onions (finely chopped)
• 2 tablespoons Carrot (finely grated)
• 1 teaspoon Sesame oil
• 1 tablespoon Soy sauce - low sodium
• 0.5 teaspoon Black pepper
• 60 milliliters Water
• 3 tablespoons Vegetable oil (for frying)

Directions

Step 1

Rinse the white fish fillet under cold water and pat dry with paper towels. Cut into small chunks for easy processing.

Step 2

In a food processor, combine the fish chunks and tofu. Blend until a smooth paste forms.

Step 3

Transfer the fish and tofu paste to a large mixing bowl.

Step 4

Add the egg white, all-purpose flour, cornstarch, minced garlic, chopped spring onions, grated carrot, sesame oil, low sodium soy sauce, and black pepper. Mix well until all ingredients are fully incorporated.

Step 5

Gradually add the water to the mixture, stirring continuously to achieve a smooth, pliable batter.

Step 6

Heat vegetable oil in a non-stick pan over medium heat. Ensure the oil is hot but not smoking.

Step 7

Using a large spoon or your hands, scoop a portion of the fish mixture and shape into a flat patty or oval shape.

Step 8

Carefully place the fish cakes into the pan, being cautious not to overcrowd the pan.

Step 9

Fry the fish cakes for about 3-4 minutes on each side or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.

Step 10

Once cooked, remove the fish cakes from the pan and drain on paper towels to remove excess oil.

Step 11

Serve the low sodium Korean fish cakes warm with your choice of dipping sauce or as part of a meal with rice and vegetables.

Nutrition Facts

Serving size	(1307.6g)

Amount per serving	% Daily Value*
Calories	1399.2

Total Fat 64.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 250mg	0%
Sodium 1210.1mg	0%
Total Carbohydrate 97.0g	0%
Dietary Fiber 16.1g	0%
Total Sugars 24.2g
Protein 113.0g	0%

Vitamin D 1000IU	0%
Calcium 389.0mg	0%
Iron 6.5mg	0%
Potassium 3402.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 31.9%

Carbs: 27.3%