If you’re looking for a simple yet flavorful dish, Korean fish cakes with scallops are the perfect choice. Combining the chewy texture of traditional Korean fish cakes (eomuk) with the sweet, delicate flavor of fresh scallops, this recipe strikes a balance between savory and sweet. Moreover, it’s incredibly easy to prepare, making it ideal for a family dinner or dinner party. Additionally, you can adjust the flavors to suit your preferences. In this article, we will guide you through the process of making this dish step by step, and provide tips for perfecting it.
What Are Korean Fish Cakes?
Korean fish cakes (eomuk or odeng) are a popular dish in Korean cuisine, often enjoyed as a snack, in soups, or as skewered street food. Typically, they are made with fish paste, flour, and starch, giving them a soft, chewy texture. This recipe takes the traditional fish cake and elevates it by adding scallops, which bring a rich sweetness to the dish. For a better understanding of the dish’s roots, you can check out this history of fish cakes article, where you’ll learn about its origins in different cultures.
Why Add Scallops to Korean Fish Cakes?
Adding scallops to Korean fish cakes enhances both flavor and texture. Here’s why:
- Flavor: Scallops provide a natural sweetness that balances out the savory taste of the fish paste.
- Texture: The tender, delicate texture of scallops contrasts beautifully with the chewy fish cakes, creating a satisfying bite.
- Visual Appeal: The scallops make the dish look more refined, making it an excellent choice for special occasions.
This addition gives the dish a luxurious twist, making it even more enjoyable.
Ingredients for Korean Fish Cakes with Scallops
Here’s a list of ingredients you’ll need for this easy recipe:
- Fish paste (300g)
- Fresh scallops (6-8 pieces, chopped into small chunks)
- Flour (3 tbsp)
- Cornstarch (2 tbsp)
- Egg (1, beaten)
- Garlic (1 clove, minced)
- Green onions (2 stalks, finely chopped)
- Sesame oil (1 tsp)
- Soy sauce (1 tbsp)
- Salt and pepper (to taste)
- Vegetable oil (for frying)
To make sure you’re using the best ingredients, you can shop for authentic products at Korean grocery stores online.
Step-by-Step Guide to Cooking Korean Fish Cakes with Scallops
Step 1: Prepare the Scallops
Start by thoroughly cleaning the scallops and removing any excess water. Next, chop them into small, bite-sized pieces. Be careful not to crush them, as you want to preserve their texture.
Step 2: Make the Fish Cake Mixture
In a large mixing bowl, combine fish paste, flour, cornstarch, and beaten egg. Then, add the sesame oil, minced garlic, green onions, and soy sauce. Season with salt and pepper to taste. Mix everything together until it forms a smooth, sticky dough.
Step 3: Fold in the Scallops
Once your mixture is ready, gently fold the chopped scallops into the fish paste. Make sure the scallops are evenly distributed but still intact.
Step 4: Shape the Fish Cakes
Take small portions of the mixture and shape them into round or oval patties. Alternatively, you can make mini, bite-sized versions for appetizers.
Step 5: Fry the Fish Cakes
Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes for 3-4 minutes on each side, or until golden brown and crispy. Once done, remove them from the pan and place them on paper towels to drain any excess oil.
Tips for Perfecting Korean Fish Cakes with Scallops
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- Dough Consistency: Ensure the fish cake mixture is firm enough to hold its shape but soft enough to stay tender when cooked. If the mixture is too sticky, add more flour.
- Frying: Fry the cakes over medium heat to avoid burning them before they’re cooked through. This ensures they become crispy on the outside and stay soft on the inside.
- Alternative Options: For those who don’t enjoy scallops, shrimp or crab can also be used, or you can opt for a vegetarian version using tofu or seitan.
Best Side Dishes to Serve with Korean Fish Cakes
While Korean fish cakes with scallops are a complete meal on their own, serving them with traditional Korean side dishes (banchan) will enhance the experience:
- Kimchi: The spicy, tangy flavor of kimchi complements the savory fish cakes perfectly.
- Pickled Radish: Its crunchy, slightly sweet flavor contrasts beautifully with the richness of the fish cakes.
- Steamed Rice: Serve the fish cakes with steamed rice to complete the meal.
- Sautéed Vegetables: A side of sautéed spinach or bean sprouts adds a light and healthy element.
If you’re looking for more side dish inspiration, try these pepper lunch recipes for complementary flavors.
Frequently Asked Questions About Korean Fish Cakes with Scallops
1. Can I Use Frozen Scallops for This Recipe?
Yes, frozen scallops can be used, but it’s essential to thaw them completely and pat them dry to avoid excess moisture that could make the fish cakes too soft.
2. How Do I Store Leftover Fish Cakes?
Store leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, simply fry them again for a couple of minutes to restore their crispy texture.
3. Can I Make These Fish Cakes in Advance?
Yes, you can prepare the fish cakes in advance and refrigerate them for up to 24 hours before frying. They can also be frozen for later use.
4. Can I Make These Fish Cakes Gluten-Free?
Yes, simply substitute regular flour with a gluten-free flour blend and use gluten-free soy sauce to make the recipe gluten-free.
Conclusion
Korean fish cakes with scallops offer a delightful mix of textures and flavors, perfect for anyone who loves seafood or Korean cuisine. With just a few simple steps, you can create an elegant dish that’s both easy and impressive. Whether served as a main course or part of a larger meal, these fish cakes are sure to become a new favorite.
For more delicious recipes, explore Korean dishes to expand your culinary repertoire and impress your guests.