Soy-Free Korean Fish Cake (Eomuk)
Discover the perfect balance of flavor and texture with this Soy-Free Korean Fish Cake (Eomuk) recipe, a healthier homemade alternative to store-bought varieties. Made with tender white fish fillets, shrimp, and fresh aromatics like garlic and green onion, this recipe skips soy-based additives and focuses on clean, simple ingredients. Rice flour and potato starch lend the cakes a light, chewy consistency, while a touch of sesame oil adds a subtle nuttiness. Pan-fried to golden perfection, these fish cakes are incredibly versatile—enjoy them as a savory snack, pair them with rice, or simmer them in soups and stews for an authentic Korean dining experience. Easy to prepare in just under an hour, this recipe is perfect for anyone seeking a soy-free twist on a Korean classic!
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Ingredients
- 500 grams White fish fillets (cod or pollock)
- 100 grams Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 2 stalks Green onion, chopped
- 50 grams Rice flour
- 30 grams Potato starch
- 2 large Egg whites
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 0.5 teaspoon Ground white pepper
- 1 tablespoon Sesame oil
- 100 milliliters Vegetable oil
- 40 milliliters Water
Directions
Step 1
Begin by rinsing the white fish fillets and shrimp under cold water. Pat them dry with a paper towel and cut into small chunks.
Step 2
In a food processor, combine the fish, shrimp, garlic, and green onion. Pulse until a well-blended paste forms.
Step 3
In a mixing bowl, combine the fish mixture with rice flour, potato starch, egg whites, salt, sugar, ground white pepper, sesame oil, and water. Mix until smooth and evenly incorporated, forming a dough-like consistency.
Step 4
Divide the dough into small balls, roughly 60 grams each, and flatten them into a patty shape using your hands.
Step 5
Heat the vegetable oil in a large pan over medium heat. Once the oil is hot, gently place a few fish cakes into the pan, ensuring they are not overcrowded.
Step 6
Fry each side for about 3-4 minutes, or until golden brown and cooked through. Adjust the heat as necessary to avoid burning.
Step 7
Remove the cooked fish cakes from the pan and drain on paper towels to remove excess oil.
Step 8
Repeat with the remaining fish cakes, adding more oil to the pan if necessary.
Step 9
Serve the Korean Fish Cakes hot as a snack or add them to your favorite soup or broth.
Nutrition Facts
| Serving size | (942.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1751.7 |
| Total Fat 107.7g | 0% |
| Saturated Fat 15.5g | 0% |
| Polyunsaturated Fat 62.6g | |
| Cholesterol 445.3mg | 0% |
| Sodium 2982.5mg | 0% |
| Total Carbohydrate 75.7g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 5.4g | |
| Protein 126.1g | 0% |
| Vitamin D 200IU | 0% |
| Calcium 154.5mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 2024.8mg | 0% |
Source of Calories