Vegan Korean Fish Cake (Eomuk)

Discover a delicious plant-based twist on a beloved Korean street food with this Vegan Korean Fish Cake (Eomuk) recipe! Crafted with protein-rich firm tofu, savory nori sheets, and a perfect balance of seasonings like soy sauce, white pepper, and a hint of citric acid for that ocean-inspired flavor, these fish cakes are crispy on the outside and tender on the inside. Blended with chickpea flour and cornstarch for a sturdy, fry-ready texture, this dish is quick to make—just 35 minutes from start to finish—and versatile enough to be enjoyed as a snack, appetizer, or as a flavorful addition to soups, stews, or rice dishes. Whether you're craving a vegan alternative or simply looking for new flavors to explore, this recipe is sure to impress. Perfect for any plant-based enthusiast or lovers of Korean cuisine!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams firm tofu
• 2 sheets nori sheets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 0.5 teaspoon citric acid
• 0.25 teaspoon white pepper
• 3 tablespoons chickpea flour
• 3 tablespoons cornstarch
• 1 tablespoon sesame oil
• 70 milliliters water
• 200 milliliters vegetable oil (for frying)

Directions

Step 1

Drain and press the tofu to remove excess water. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 10 minutes.

Step 2

While the tofu is draining, use a pair of scissors or a sharp knife to finely cut the nori sheets into small pieces.

Step 3

In a blender or food processor, combine the drained tofu, chopped onion, minced garlic, soy sauce, citric acid, white pepper, and nori pieces. Blend until you achieve a smooth consistency.

Step 4

Transfer the blended mixture to a large mixing bowl. Add chickpea flour, cornstarch, sesame oil, and water. Stir everything together until the mixture is well combined and holds together.

Step 5

Heat the vegetable oil in a deep frying pan or wok over medium-high heat.

Step 6

Shape the tofu mixture into small oval or rectangular patties, about half an inch thick.

Step 7

Carefully place the shaped patties into the hot oil, being careful not to overcrowd the pan. Fry each side for about 3-4 minutes, or until they are golden brown and crispy.

Step 8

Once cooked, remove the fish cakes from the oil and place them on a plate lined with paper towels to absorb excess oil.

Step 9

Serve the Vegan Korean Fish Cakes hot with your choice of dipping sauce, or use them as a component in noodle soups, stews, or rice dishes.

Nutrition Facts

Serving size	(878.4g)

Amount per serving	% Daily Value*
Calories	2427.3

Total Fat 234.7g	0%
Saturated Fat 33.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1296.6mg	0%
Total Carbohydrate 60.6g	0%
Dietary Fiber 10.6g	0%
Total Sugars 11.7g
Protein 53.1g	0%

Vitamin D 0IU	0%
Calcium 681.6mg	0%
Iron 8.1mg	0%
Potassium 1157.3mg	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: 82.3%

Protein: 8.3%

Carbs: 9.4%