How to Make Korean Fish Cake Side Dish. 1. Heat up a skillet / wok and once heated, add some cooking oil. 2. Add all the vegetables and stir them until they are lightly wilted (about 1 min). Add the fish cake and stir it for about 2 minutes. 3. Add your choice of seasoning sauce and stir it quickly (about 30 seconds) and evenly.
Which brand of Korean fish cake is good?
Any fish cake product marked with “Busan Eomuk” is regarded as being some of the best fish snack on the market today. Among fish cake manufacturers in Busan, Goraesa Eomuk is leading the growth. The brand is now expanding its presence beyond the Korean market, as it opened a new branch office in Shanghai on Jan. 15.
What is Korean fish cake made of?
A Korean Fish Cake is nothing but ground or minced fish fillets mixed with vegetables, seasonings, eggs and flour. The mixture is then shaped into small balls and deep-fried. A quick snack or appetizer, our Korean Cake recipe is an authentic Asian dish.
Is Korean fish cake healthy?
Nutrition/Health Info
Fish Cakes (Odeng) can be a healthy food if it’s made with high quality fish meat, not too much fillers and deep fried in clean oil. A lesser quality ones could be deep fried in oil that’s been overused and you may be able to smell a bit of rancid oil which may not be healthy.
Are Korean fish cakes cooked?
Typically more than 50% of the ingredient is Surimi then followed by wheat flour (30%), carrots, onion, salt, sugar and other added ingredients. Once these ingredients are mixed together, they are kneaded, shaped then boiled or steamed or fried.
What is Narutomaki made of?
Narutomaki is made from surimi (white fish paste) that’s been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.
What do Korean fish cakes taste like?
It tastes savory with soft texture and can have various flavors depending on the additional ingredient. Koreans use the Fish Cake for everyday meals with a variety of recipes. Most commonly, just deep fry and put some sauce on it. Generally ketchup and mustard.
What fish is used in Korean fish cakes?
A common white fish fillet used for Korean fish cakes is cod or pollock.
Is there fish in Korean fish cake?
The fish cakes are made from ground-up white fish. Three types of fish commonly used are Alaskan pollock, cod, and tilapia. There are other types of fish used, too, but that depends on the region and the season of when the fish cakes are being made. The fish is turned into a paste that is mixed with wheat flour.
How do you eat odeng?
Serve in a bowl. Garnish with green onions and ssukat. Also serve soy sauce and yellow mustard or wasabi. Odeng tastes great when dipped in soy sauce mixed with mustard or wasabi.
What does Tteokbokki taste like?
What does tteokbokki taste like? It tastes like heaven! If you love carbs, you’ll love tteokbokki. It’s chewy and filling, sweet and spicy and savory.
How do you store Odeng?
Storage: Seal and keep in the refrigerator (1ºC ~ 5ºC ) until the expiry date. Preparation: Blanch in boiling water to remove oil (Optional).
How is Eomuk made?
Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make eomuk-tang (어묵탕; ‘fishcake soup’) or eomuk-jeongol (어묵전골; ‘fishcake hot pot’), stir-fried to make eomuk-bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.
How do you make Narutomaki?
Here’s how you make narutomaki:
- Fillet and remove fats from the fish. You can use your electric knife for easy filleting.
- Get your food processor.
- Divide the paste into two.
- Get the other half.
- Put pink paste over the white paste.
- Roll the fish cake.
- Put fish cakes in a steamer.
- Let cool and cut.
How many calories are in a Korean fish cake?
How long would it take to burn off 370 KCal?
Region: US.
| Serving | Ingredient | Calories |
|---|---|---|
| 3.2 oz | fried fish cake | 167 |
Is Korean fish cake halal?
He said the halal certification will allow all Malaysians to enjoy the fishcake without any concerns. The fishcakes are certified by the Korean Muslim Federation (KMF), which is recognised by the Islamic Development Department (Jakim).
What fish can you use for a fish cake?
What to serve with fish cakes as a meal?
How to cook Korean fish cake on a stick?
The official website of the Republic of Korea
When fiery chilies and crown daisy greens are added to eomuktang, a fish cake soup made in a hot broth with different-shaped fish cakes, the flavor and appearance become even more tempting.From being one of the most treasured culinary treats for people in our own country to being an enticing dinner for gourmet taste buds all over the world, fish cake, also known as eomuk, has increased in popularity.When it was initially imported from Japan around a century ago, the processed fish product was served as a major side dish or sold on street corners as a snack.It is now making inroads into other countries.Busan, the country’s second-largest city, acts as a national hub for the eomuk business, in large part due to the city’s thriving fishing sector, which contributes to the city’s prominence.
- The fish cake prepared in this port city has become synonymous with eomuk of the best quality and taste in the country.
- Any fish cake product that bears the trademark ″Busan Eomuk″ is widely recognized as some of the tastiest fish snacks available on the market today.
- When it comes to fish cake producers in Busan, Goraesa Eomuk is at the forefront of development.
- After opening a new branch office in Shanghai on January 15, the company is now expanding its reach outside the Korean market.
- It has now achieved the distinction of becoming the first Korean maker of fish cake to export its products outside.
- Due to the fact that Goraesa Eomuk’s hygienic fish cake products are packaged in single-serving amounts, it is simple to prepare at home.
- The Shanghai restaurant opened its doors at the food court of the Parkson-New Core Mall in Shanghai’s Changning District, where it is located in the Changning District.
- Its signature dish is eoudon, which is a form of fish cake noodle, as well as fish cake sushi, fish cake burgers, and fish cake croquettes, which are all created using chilies, mushrooms, potatoes, laver, shrimp, and curry powder as seasonings for the fish cake noodles.
- Founder and CEO of Goraesa Eomuk Kim Hyung-gwang believes that the fish cake noodles that his company produced might be a game changer in this quest.
- ″Many Chinese people adore noodles,″ Kim Hyung-gwang says.
In addition, Kim stated that ″we will operate 10 additional restaurants overseas within the year, starting with Shanghai.″ On January 15, a new Goraesa Eomuk restaurant, the company’s first international location, will open its doors in the food court of the Parkson-New Core Mall in Shanghai’s Changning District.Customer queues form outside the Goraesa Eomuk store in Shanghai, where consumers are eager to try and purchase their delectable fish cake items.Goraesa Eomuk has produced a range of fish cake products as a result of years of trial and error with its menu choices.
A good example of this is eoudon noodles, which are made from fish cake and are also available as instant cup noodles.Goraesa Eomuk has been around since 1963, according to their website.As a result, it has grown into one of the nation’s largest fish cake producers, with a total of 12 stores and restaurants in operation throughout the country, including its headquarters in Busan’s Bujeon Market, as well as its locations in Haeundae District and Gangnam District in Seoul, among others.The company has produced hundreds of fish cake items over the course of several decades, employing a diverse range of ingredients such as sweet pumpkins, potatoes, shrimp, beef, abalone, and ginseng.In the last year, the Haeundae branch had more than 15,000 non-Korean visitors every month.Its yearly earnings in 2015 exceeded KRW 40 billion, according to Goraesa Eomuk.
The company’s evolution continues as it introduces a new range of items into the market.Included in this category are foods such as eobokki, fish cake meals influenced by rice tteokbokki, or rice cake that has been seasoned with spicy sauce, and eojjambbong, which is jjambbong noodles prepared in the Chinese way.Korea.net’s Sohn JiAe contributed this article.Jeon Han and Goraesa Eomuk were photographed by a staff writer.
Korean Fish Cake Recipe – How To Make Korean Fish Cake – Licious
Asian cuisine is a culinary delight for the senses.There are a variety of simple dishes that make extensive use of seafood, many of which are delectable.The following recipe for Korean Fish Cake is simple to create at home and will impress your guests.A Korean Fish Cake is nothing more than crushed or minced fish fillets blended with veggies, spices, eggs, and flour to create a delicious dish.After that, the mixture is formed into little balls and deep-fried till golden brown.
- Our Korean Cake recipe is an authentic Asian meal that can be served as a fast snack or appetizer.
- Take a look at the recipe below.
- Reef Cod, Squid Rings, and Freshwater Prawns are all available for purchase on Licious.
- Explore our website for a variety of additional fresh seafood selections such as fish, prawns, and crabs, and use Licious to create your next amazing cuisine!
- Recipes can be printed Korean Fish Cakes: How to Make a Delicious and Healthy Fish Snack at Home Recipes and Instructions
- Cold water should be used to wash the fish cubes, squid rings, and prawns separately. Remove them from the water and pat them dry. Put the fish cubes, squid rings, and prawns in a blender and mix until smooth. Finely mince the ingredients and transfer the mixture to a mixing basin.
- Combine the onions, capsicum, carrots, and chives in a blender with the rest of the ingredients. Add them to the mixing bowl when they have been well blended.
- In the same mixing bowl as the seafood and vegetable blend, combine the egg white, rice wine, sugar, salt, starch, and flour until well combined. Make sure all of the ingredients are well combined.
- 1 spoonful of the combined mixture should be scooped and shaped into a ball. Using the mixture, form as many balls as you require. Place the fish balls on a platter lined with parchment paper and cover with plastic wrap. Using a wok or deep saucepan, heat some vegetable oil over a high temperature until shimmering. Once the pan is heated, reduce the heat to low and add some fish cake balls. Deep-fry them until they are done to your liking. In order for the outside crust to become crispy, the interior crust must remain soft and supple. Make sure to top with tomato ketchup and relish before serving!
Notes about the Recipe Recipe Tip You may use any white fish that is readily available in your area to prepare this Korean Fish Cake recipe.Please share your adaptation of this dish.What is the best way to prepare Fish Cakes at home?Please share your interpretation with us!Frequently Asked Questions are included below.
- Is it possible to increase or reduce the seafood ratio?
- Yes.
- You may adjust the amount of fish, squid, and prawns in the dish to suit your tastes and preferences.
- Is it possible to preserve fried Korean Fish Cakes?
- Yes.
- The fried Korean Fish Cakes may be kept refrigerated for up to a week.
What are fish cakes?
Even though Korean Fish Cakes have their origins in Japan, they have quickly become one of the most popular ingredients for everyday cooking in Korea.Koreans refer to it as either Eomuk or Odeng, whereas the Japanese refer to it as Oden.Odeng is available in a variety of shapes and sizes, and it is created with pureed white fish, a batter that is frequently produced from potato starch, sugar, and pureed vegetables, among other ingredients.They are marketed on their own or in a variety of marinades and sauces.They are also used to produce tteokbokki, or fish cake soup, which is popular in Korea.
- It’s also used to produce a side dish called Odeng Bokkeum, which is gently sautéed.
Where and What To Buy
The frozen area or refrigerated department of Korean and Asian grocery shops is where you will find them.Samho and Sempio are well-known Korean companies, and this particular item is from one of them.It is commonly referred to as (Busan Eomuk), which refers to the seaside city of Busan, and because they are well-known for its seafood, it is a suggestion that this one should have more fish than fillers – but of course, you can’t just trust the description.Lower-quality fish cakes may contain more starch (fillers) than fish flesh; thus, search for fish cakes in which the major ingredient is fish paste or fish meat.
How to Use/Cook
Korean fish cakes (Eomuk) are typically prepared in one of two ways: fried or steamed.Eomuk Bokkeum is made from thin sheets of paper (known as Shijang Odeng ).Simply chop the vegetables into strips and sauté them in a little water, soy sauce, and sugar.Finish with a sprinkle of sesame seeds and a few chopped green onions.Tteokbokki can also benefit from the addition of these for a nice diversity in texture and flavor.
- Make Fish Cake Soup (Odeng Guk) or Udon Noodle Soup with skewered ones or multi-shaped packets (recipe below).
- SOUP WITH FISH CAKES RECIPE
How to Clean/Store
In a sealed bag or container, store them in the refrigerator until their expiration date, or store them in the freezer for a longer period of time. They can be blanched in boiling water prior to use in order to remove any extra oil and soften them before cooking, although this is not a required procedure.
Nutrition/Health Info
Fish Cakes (Odeng) may be a nutritious dish if they are created with high-quality fish flesh and without excessive fillers, and they are deep-fried in clean oil. A lower-quality product may have been deep-fried in oil that has been abused, and you may be able to smell a faint odor of rancid oil, which is potentially harmful to your health.
What Korean Fish Cake Looks Like and is Made of
The Korean fish cake (Eomuk,, or Odeng, ) seen above is what I frequently use in my fish cake stir fry and, on occasion, in my fish cake soup recipes.Other forms (for example, round balls, long thin sticks, squares, and so on) are also available upon request.If you’re not in Korea, you can usually get it in the freezer department of a Korean grocery shop (if you’re not in Korea).In Korea, it is stocked in the refrigerated department of the supermarket.This 1 kilogram (2.2 pound) fish cake will cost you around AUD $9 to make.
What it is made of and how it is made?
Surimi makes up more than half of the ingredient list, followed by wheat flour (30 percent), carrots, onion, salt, sugar, and other optional additions.Surimi is typically used in sushi rolls.Once the ingredients have been combined, they are kneaded and molded before being boiled, steamed, or fried until done.Do you want to make it from the ground up?If so, read on.
- Then give my recipes a go.
- There are two possibilities available to you.
- One for a side dish of fish cake and another for a soup of fish cake.
- It’s quick and simple to create, and it tastes better, too!
- Welcome to my Korean cooking space!
- The fact that you’re here makes my day.
- My name is Sue, and I’m the brains behind My Korean Kitchen (since 2006).
- I enjoy delicious cuisine and making recipes as simple as possible.
- Here you can discover my favorite dishes that have been tried and tested by my family.
- Thank you for taking the time to visit!
Copyright: Unless otherwise stated, all photography and content on this site is the intellectual property of Sue Pressey, owner of My Korean Kitchen (unless otherwise noted).It is strictly prohibited to copy and/or paste whole recipes and photographs into any social media channels or websites without my prior approval in writing.This is expressly banned by law.
Using a single image and a brief synopsis of my post in your own words is permitted, provided that due acknowledgment is given to myself and a link back to my original recipe is provided.Thank you very much.Affiliation Disclosure: My Korean Kitchen is a member in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a mechanism for sites to make advertising fees by promoting and referring to Amazon (does not affect the price you pay for anything on Amazon).
How to Make Korean Fish Cakes
Here’s how to make traditional Korean fish cakes from scratch.(This is the first part of a two-part series on how to make Korean fish cakes.The following link will provide you with instructions on how to prepare Korean fish cakes for soup.Over the years, one of the most often asked topics by my readers has been how to create Korean fish cakes from scratch.This has been one of the top five inquiries I’ve received.
- Is this a question that you have as well?
- Then you will be pleased to know that I will be providing my version of Korean fish cake recipe in this article as well as in the following one, which you can find here.
- The reason I put these recipes into two parts is that they are for distinct purpose.
- It will be covered in this post how to create Korean fish cakes for appetisers, side dishes, and snacks, and it will be covered in the following post how to make Korean fish cakes for soup.
- Is this something you’d be interested in?
- Let’s speak about the fish cake for a moment.
- Korean fish cake is a rather easy to get by dish in my area, thus I never bothered to make it myself previously.
- Aside from that, I felt it was a very complex procedure.
- To my amazement, I discovered that it is quite simple and quick to prepare — it takes less than 30 minutes and is both delicious and nutritious when compared to the equivalent of a square package version.
- In addition to being more expensive (it cost me around AUD $1 per 1 Tbsp size fish cake ball), the one disadvantage of making this from scratch is that you will never want to go back to using the package version.
That will merely come out as contrived, phony, unhealthy, and out of place.I hope you are not under the impression that my photographs resemble some type of chicken popcorn.This is something I want to emphasize.
They are known as FISH CAKE (balls).In terms of flavor, it’s quite similar to Korean hot bar (Hotbar, ), with the exception that it comes in ball forms rather than bar shapes.The reason for this is that making it in bar forms is a little more difficult.To keep the form solid, you will most likely need to add a significant amount of flour and starch.However, I wanted to maximize the meat content while minimizing the amount of bonding agent (meaning flour and starch), which is why I used ball forms.As a side note, producing hand crafted fish cakes (Suje Eomuk, ) at home is currently a highly popular trend in Korea, thanks to the appearance of one of the country’s most famous actors, Cha Seung-won (), on the extremely popular cable TV show Three meals a day ().
This Korean culinary program is all about preparing meals with little supplies in a remote rural section of the country.It sounds like a fascinating program, which I haven’t watched yet.In any case, I hope you enjoy experimenting with my recipe.It has such a pleasing effect on individuals.
Serve it as finger food at your next party or pack it in your children’s lunchboxes.You give it a name!Good luck in the kitchen!
Korean Cookand magazine provided the inspiration for this recipe.
Ingredients for Korean fish cake, About 28 fish balls that are 1 Tbsp size
- 250g (0.55 pounds) boneless, skinless white fish fillet (I used fresh goldband snapper for this recipe
- it was delicious). Cod or pollock are also acceptable options. (See the Notes section for further details.)
- 150g (0.33 pounds) skinless squid body (Squid legs can also be used in this recipe). squid (I used frozen banana prawns. )
- 55g (1.9 ounces) yellow onion, peeled and rinsed
- 30g (1.1 ounces) carrots, peeled and rinsed
- 25g (0.9 ounces) red capsicum (bell pepper), peeled and rinsed
- 20g (0.7 ounces) chives, rinsed and chopped into index finger lengths
- 25g (0.9 ounces) red capsicum (bell pepper
- 1 extra large egg white
- 1 teaspoon rice wine (mirim)
- 1 teaspoon white sugar
- 1 teaspoon fine salt
- 2 tablespoons potato starch
- 2 tablespoons all-purpose flour
- 3 to 4 cups vegetable oil for deep frying
- 1 teaspoon rice wine (mirim)
- 1 teaspoon white sugar
- 1 teaspoon fine salt
*1 Tbsp = 15 ml
How to Make Korean Fish Cakes
* Any frozen seafood should be defrosted first before it is used in any recipes.Wash the fish, squid, and prawns separately in cold water and pat them dry with paper towels after each washing.Cut the fish and squid into small bits and set aside.(There is no need to chop up the prawns.) Place all of the ingredients in a food processor and pulse until finely ground.(It takes anywhere from 30 seconds to 1 minute.) Place the ground seafood batch in a large mixing dish and set aside.
- 2.
- Separately blot dry all of the veggies with a paper towel to prevent cross contamination.
- Place them in a food processor and pulse until they are finely ground.
- (It takes around 10 seconds.) Transfer the ground veggies batch to a large mixing dish and set aside.
- 3.Combine the remaining ingredients (egg white, rice wine, sugar, salt, starch, and flour) in a large mixing bowl until thoroughly combined.
- Prepare two big flat plates by lining them with waxed paper (e.g., baking paper) and setting them aside.
- Using another spoon, scoop out 1 tablespoon of the fish cake mixture and transfer it to a plate (tea spoon size is good).
- Place the fish cake ball on the waxed paper and press down firmly.
- Continue in this manner for the remainder of the mixture.
- 4.
Place the vegetable oil in a large sauce pan and bring it to a boil over high heat, stirring constantly, until it bubbles (about 5 mins).Reduce the heat to a medium or medium-low setting if necessary.Using tongs, place several fish cake balls (no more than 6 balls at a time, depending on the size of your sauce pan) into a pan and deep fried them until they are cooked through (usually for 2 to 3 mins).
Despite the fact that the outside of the fish ball is ″very lightly″ crispy, the inside of the fish ball is quite soft.5.Using a sieve, remove the fried fish cake balls from the pan.Transfer them to a piece of greased baking paper or a paper towel to absorb some of the oil.Allow for a 5- to 10-minute cooling down period.6.
Finally, serve and enjoy!If you like, you may top it with some tomato sauce, ketchup, or mustard sauce.Alternatively, this can be used as an ingredient in various fish cake meals (e.g.fish cake stir fry).
Notes
- Cod or pollock are two white fish fillets that are commonly used in Korean fish cakes. Despite the fact that I utilized freshly caught goldband snapper from Australia. (In the time of writing, it was the only white fish available at the local market.) And, my my, that was fantastic! If you have the opportunity, you should take advantage of it. When it comes to the final flavor of the fish cakes, I believe that not only does the type of fish you use (i.e. fresh or frozen), but also the species of fish you use, all have an impact on the overall taste of the fish cakes at the end. It’s a tiny distinction, but I could tell a difference between fresh goldband snapper fillet and frozen cod fillet when I cooked with the former (this was in my 2nd time testing). The first one was far superior
- you can adjust the proportion of seafood to mine to suit your tastes. I used the following proportions: fish fillet (5): squid (3): prawn (2). Just keep in mind that squid and prawn have a chewier and more elastic texture than fish fillets
- if you don’t have a food processor, you might try using a hand held blender instead. However, because I have never used it before and cannot say for certain, I believe it will perform better than the traditional style (stand-alone kind) of blender. I attempted to mince my seafood in my Vitamix, but it did not turn out well since the fish got trapped underneath the blades and all it did was empty spinning. If you don’t have any electric equipment for grinding meat, you may always grind it manually using your hands and a knife if the blades are in the way. It simply requires a great deal of mincing (which may be accompanied by painful joints) and a significant amount of time. In the event that you choose to use this approach, the texture will be somewhat different from mine.
- As you should always do when cooking, keep an eye out for oil splashes.
- It’s fine to eat this when it’s cold, but it’s much better while it’s still warm. You can reheat it whenever you need to (usually for 1 min 30 sec to 2 mins). The time will vary based on your microwave’s capabilities.
- Unused fried fish cakes can be freezer for up to 3 months if they are not eaten immediately. It is not my own experience, but rather the general frozen food guideline, that informs this statement.
- Other recipes that you can create with these fish cakes include fish cake stir fry (Eomuk Bokkeum, or Odeng Bokkeum, ) and Korean spicy rice cakes (Ddeokbokki, ), all of which are delicious. You may, of course, eat them on their own as well. It may be served as a side dish, snack, or appetizer with ease.
- I used fresh goldband snapper for this recipe, which weighed 250 g boneless skinless white fish fillet (0.55 pounds). Cod or pollock are also acceptable options. Additional information may be found in the Notes section.
- It is also possible to use squid legs in place of the 150 g skinless squid body (0.3 pounds). 1 extra large egg white
- 1 tbsp rice wine (mirim)
- 1 tbsp white sugar
- 1 teaspoon fine salt
- 2 Tbsp potato starch
- 2 Tbsp cornstarch
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 1 tbsp cornstarch
- 2 Tbsp cornstarch
- 1 tbsp cornstarch
- 2 Tbsp cornstarch
- 1 tbs
*Any frozen seafood should be defrosted first before being prepared.
- Individually rinse the fish, squid, and prawns in cold water before patting them dry with a paper towel on a clean surface. Cut the fish and squid into small bits and set aside. (There is no need to chop up the prawns.) Place all of the ingredients in a food processor and pulse until finely ground. (It takes anywhere from 30 seconds to 1 minute.) Transfer the ground seafood batch to a large mixing bowl
- blot dry all of the veggies with a paper towel on a separate sheet of paper. Place them in a food processor and pulse until they are finely ground. (It takes around 10 seconds.) Transfer the ground veggies batch to a large mixing basin
- add the remaining ingredients (egg white, rice wine, sugar, salt, starch, and flour) to the bowl and thoroughly combine them. Prepare two big flat plates by lining them with waxed paper (e.g., baking paper) and setting them aside. Using another spoon, scoop out 1 tablespoon of the fish cake mixture and transfer it to a plate (tea spoon size is good). Place the fish cake ball on the waxed paper and press down firmly. Make a second batch of the mixture in the same manner. Place the vegetable oil in a large sauce pan and bring it to a boil over high heat until it bubbles (about 5 mins). Reduce the heat to a medium or medium-low setting if necessary. Using tongs, place several fish cake balls (no more than 6 balls at a time, depending on the size of your sauce pan) into a pan and deep fried them until they are cooked through (usually for 2 to 3 mins). It is necessary to sift the fried fish cake balls out using a sieve since the outside is ″very lightly″ crispy while the interior is extremely mushy
- Transfer them to a piece of greased baking paper or a paper towel to absorb some of the oil. Allow for 5 to 10 minutes of cooling time before serving and enjoying! If you like, you may top it with some tomato sauce, ketchup, or mustard sauce. Alternatively, this can be used as an ingredient in other fish cake meals (for example, fish cake stir fry).
Fish Cake Soup (Odeng Soup aka Eomuk Guk)
Fish Cake Soup (also known as Odeng Soup) is one of the most popular comfort foods among the Korean people.The dish may be consumed on its own, but it also pairs well with other bunsik-style dishes such as tteokbokki and spicy bibim noodles.In Korea, fish cake soup is referred to as Odeng Guk or Eomuk Guk, respectively.This meal’s name is derived from the Japanese term Oden (), which means ″one-pot winter food″ (‘Japanese one-pot winter dish consisting of many ingredients such as boiled eggs, daikon, konjac (kelp), and processed fishcakes cooked in a light, soy-flavored broth’ according to Wikipedia).However, there is a subtle shift in the meaning of the phrase here.
- In Japanese culture, Oden refers to a one-pot cuisine made out of fish cakes, but in Korean culture, Odeng refers to the fish cake itself (as opposed to the dish).
- To the contrary, the pure Korean term Eomuk is composed of the words Eo meaning fish and Muk indicating cake-like state, which is also found in the name Dotori-muk.
- It’s interesting to note that, despite the fact that these two soups are essentially the same, the flavor of the Korean and Japanese fish cake soups is rather different.
- Both soups begin with the same basic dashi broth, which is produced from dried anchovies, radish, and kelp, but the seasonings are different in each.
- Japanese style oden soup has a deeper hue than traditional oden soup because it is seasoned mostly with Japanese dark soy sauce and has a sweeter flavor.
- Korean type eomuk guk () is lighter in color and seasoned with salt as well as Korean soup soy sauce (Korean soup soy sauce) (guk ganjang).
- Both are delicious in their own right, but when combined with Korean bunsik, the Korean style eomuk guk tastes much better.
How to enjoy Fish Cake Soup (Odeng Soup) – Korean Style
- Serve the Korean fish cake soup with bunsik such as tteokbokki, bibim noodles, or twigim
- if desired, garnish with scallions.
- Prepare a bowl of fish cake soup and serve it over some rice, kimchi, and other banchan, such as myeolchi bokkeum or ojingeoche.
- Odeng Guksu is a fish cake soup made with udon noodles that is served hot.
- People sipping this fish cake soup in between drinking soju and either weeping their eyes out or shouting because they are enraged may be seen in any Korean drama with a broken heart and drinking at some temporary tent restaurant (pojang macha ).
- It is the most frequently used scenario in Korean dramas to demonstrate that someone is going through a difficult moment. HAHAHA
- Please note that the package soup powders that come with many Odeng containers are not to be used. They are loaded with MSG.
What’s in a fish cake?
A high-quality fish cake is constructed primarily of fish flesh, with some pulverized fish bones thrown in for good measure.The fish can be sea bream or any white fish, and it will be seasoned with some spice and flour to act as a binding agent.Some fish cakes include MSG, so it’s important to double-check if that’s an issue for you.After that, the ground fish batter mixture is formed into shapes and deep-fried.After that, it is chilled and frozen or refrigerated before being distributed.
- The tastiest fish cakes, in my view, are those that are freshly prepared, fried, and served immediately after they have been removed from the fryer.
- As a child, I recall accompanying my mother to our neighborhood market and sampling the newly produced Odeng that was sold immediately as the seller was preparing it for sale.
- When I first tried it, I thought it was completely different from the ones that are sold in a packet.
- It was one of my mother’s favorite snacks to take in the van on our drive back to our house after shopping at the market.
- As my mother and I were both eating, she said to me, with a smile, ″It’s odd how this Odeng will not taste as nice after we go home and eat it.″ So we should eat it straight now, don’t we?″
Fish Cake Soup (Odeng Soup) Recipe
2 to 3 servings Preparation time: 40 minutes EASY is the level of difficulty. Instructions
- Korean radish (mu) should be peeled and sliced into large slices. It should be around 5-6 oz (150 g) in weight.
- Cooking instructions: Place 6 cups of water in a big saucepan and add the chopped radish, a handful of dried broth anchovies (gukmul myeolchi) and one large piece of dried kelp (dashima).
- Cook for 30 minutes on low heat. Remove the dried kelp and anchovies from the mixture. The radish can be left whole or sliced into tiny pieces so that it can be served alongside the fish cakes.
- Green onions should be chopped while the soup is cooking. If you can get ssukat (chrysanthemum leaves), use them as a garnish as well for an added burst of fragrant flavor.
- Add the fish cake and bring it to a boil, then reduce the heat to a low heat and let it simmer for another 10 minutes. These are the skewered fish cakes known as Kkochi Eomuk or Kkochi Odeng, which are what I’m using in this recipe. However, you can use whatever type of fish cake that you choose. As a point of reference, here’s what I utilized by Sempio.
- In a large bowl, combine all of the ingredients. Green onions and ssukat are used to garnish the dish. Serve soy sauce, yellow mustard, and/or wasabi on the side so that they may be combined along with the soy sauce. When dipped in soy sauce combined with mustard or wasabi, odeng is really delicious.
- Korean radish (mu) is peeled and chopped into large slices before cooking. Approximately 5-6 oz (150 g) should be plenty.
- Using a big saucepan, combine 6 cups of water, the radish slices, a handful of dried broth anchovies (gukmul myeolchi ), and one large piece of dried kelp (dashima ).
- Simmer for 30 minutes, or until the vegetables are tender. Remove the dried kelp and anchovies from the water and discard them. To serve with the fish cakes, either leave the radish whole or chop it into smaller pieces.
- Cook green onions while the soup is cooking. If you can get your hands on some ssukat (chrysanthemum leaves), use them as a garnish for an additional burst of taste and fragrance.
- Toss in the fish cake and bring to a boil, then reduce the heat to a low heat and continue to cook for 10 minutes. These are the skewered fish cakes known as Kkochi Eomuk or Kkochi Odeng, which are what I’m using for this recipe. You can, however, use whatever type of fish cake that you choose in this recipe! Here’s what I utilized by Sempio, only for your information.
- In a large bowl, combine all of the ingredients and mix thoroughly. Salad with green onions and sukat on the side for garnish Besides soy sauce and yellow mustard (or wasabi), offer it on the side so that it may be blended with it. A dip in soy sauce coupled with mustard or wasabi is a delicious way to enjoy odeng
- Korean radish (mu) should be peeled and sliced into large bits that weigh around 5-6 oz (150 g)
- Cooking the radish in a big saucepan with 6 cups water and one large piece dried kelp (dashima) is a simple and delicious way to use up leftover radish and anchovies from the fridge.
- Cook for 30 minutes on low heat. Remove the dried kelp and anchovies from the mixture. The radish can be left whole or sliced into tiny pieces so that it can be served alongside the fish cakes.
- Make a seasoning sauce out of mirin, salt, and gukganjang.
- Prepare green onions by chopping them. Use ssukat (chrysanthemum leaves) if you have them
- rinse them and break or chop them into smaller pieces.
- Cook for a further 10 minutes after adding the fish cakes. The fish cakes I’m using are the skewered variety known as Odeng Kkochi, but you may use any type of fish cake you choose. See the examples above for the type of product I used.
- In a large bowl, combine all of the ingredients. Green onions and ssukat are used to garnish the dish. Serve with soy sauce, yellow mustard, and wasabi, if desired. When dipped in soy sauce combined with mustard or wasabi, odeng is really delicious.
- Seasoning may be adjusted by adding extra salt or gok ganjang to taste.
- For an added heat, sprinkle a pinch of red chili pepper powder (gochukaru) on top of the dish.
- Serve with rice, tteokbokki, or bibim noodles as a side dish.
- Calories: 128 kilocalories (6 percent ) | 9 g of carbohydrates (3 percent ) | 8 g of protein (16 percent ) | Total fat: 6 g (9 percent ) | Saturated Fatty Acids: 1 g (6 percent ) Cholesterol: 33mg | Polyunsaturated fat: 1 g| Monounsaturated fat: 2 g (11 percent ) | Sodium: 469 milligrams (20 percent ) | Potassium: 316 milligrams (9 percent ) | 1 gram of sugar (1 percent ) | Vitamin C: 5.2 milligrams (6 percent ) | Calcium: 18 milligrams (2 percent ) | Iron: 0.2 milligrams (1 percent ) Course:Soup Cuisine:Korean Easy, Fish Cake, Odeng, and Soup are some of the keywords to remember. Korean Guk () is a kind of kung fu. Notes To learn more about Korean soup soy sauce (Guk Ganjang), click on the Know Your Soy Sauce link on this page.
- Season with more salt or guk ganjang (soup soy sauce) to taste.
- Sprinkle some gochukaru (Korean red chili pepper powder) on top of the dish to make it a little more interesting.
If you can find uncut Korean rice cakes for soups, you may place them on skewers and fry them with your fish cakes.If not, you can make your own.Cooking the rice cakes for an excessive amount of time can cause them to begin to melt in the broth.Simply add it in during the last 3-4 minutes of the cooking process.Suggestions for Pairings Tteokbokki or bibim noodles, as well as yache twigim, are excellent accompaniments.
- Recipes can be found by clicking on the links or images below.
- Enjoy!
- XOXO XOXO XOXO JinJoo
Tteokbokki: Dreamy Sweet & Spicy Korean Rice Cakes · i am a food blog
Tteokbokki is one of my all-time favorite carbohydrates because it is sweet and spicy, saucy and chewy.Tteokbokki is without a doubt the most well-known street cuisine from Korea.This dish consists of chewy rice cakes that have been cooked in a delectable mixture of sweet, salty, and spicy sauce that is extremely addicting.The nicest part about tteokbokki is that it is quite simple to prepare.It’s delectably simple, and it’s entirely adaptable to your preferences.
- What are you waiting for, tteokbokki is on its way to you!
What is tteokbokki?
They’re spicy Korean rice cakes, and they’re delicious.Tteokbokki is a Korean term that literally translates as ″stir-fried rice cakes.″ Tteok is the Korean word for rice cake, and bokki means ″fried.″ Served both as street food and as comfort food at home, it is immensely popular in both countries.Tteokbokki are cylindrical rice cakes that are cooked in a thick and spicy sauce until they are tender.
What does tteokbokki taste like?
It has the flavor of paradise!If you enjoy carbohydrates, you’ll enjoy tteokbokki.It’s chewy and satisfying, sweet and spicy, and salty all at the same time.You can think of it as a savory mochi, or perhaps more like a gnocchi with a spicy sauce, if you’ve never had it before.Korean rice cakes have a chewy texture and are bouncy in the middle.
- The rice cakes are mild on their own, but when they are cooked in sauce, they absorb the flavor like a sponge and become wonderfully tasty.
- In addition to fish cakes and boiled eggs, several tteokbokki recipes use them for taste and protein boosts.
Is tteokbokki spicy?
Depending on your tolerance for heat, tteokbokki is on the hot side of the spectrum. A moderate tteokbokki recipe is included below if you prefer that style of dish instead.
How to make tteokbokki
- Prepare the rice cakes by soaking them. Prepare the sauce by soaking the rice cakes in a little amount of warm tap water to loosen and soften them. Meanwhile, combine the ingredients for the tteokbokki sauce in a small bowl: gochujang, gochugaru, sugar, and garlic. Simmer until the rice cakes are tender. Bring some anchovy stock to a boil with the sauce, stirring constantly. Cook until the sauce has reduced by half and the rice cakes are chewy, soft, and thoroughly cooked
- remove from heat and serve immediately. Enjoy while still warm, garnished with toasted sesame oil, toasted sesame seeds, and thinly sliced scallions.
Ingredients
- Garae-tteok/tteokbokki are rice cakes made from glutinous rice. In a Korean grocery shop, you may get freshly prepared Korean rice cakes in the bakery department, packed in the refrigerated section, or frozen in the freezer aisles. Most Korean grocery stores make their own rice cakes, which are the best option since they are soft and chewy, but bought and frozen rice cakes work just as well
- anchovy stock. Anchovy stock, which is similar to dashi in Japanese cookery, is the foundation of Korean cuisine. Alternatively, you may create your own using small dried anchovies and dried kelp, or you can use these convenient anchovy stock packets, which function like a miniature teabag that you soak in hot water to produce anchovy soup. The anchovy stock imparts a strong umami and flavor to the dish that would otherwise be lacking if you were to simply use water. Tteokbokki sauce can also be made with dashi, if you happen to have any on hand. A tteokbokki sauce is made out of gochjang, gochugaru, soy sauce, sugar, and garlic, and it is served over fried rice. It has a garlicky flavor, a hint of sweetness, and a kick of spice. Korean fish cakes are undoubtedly flavorful, and you’ll find yourself wanting more and more of them over and over and over. Even though I didn’t add Korean fish cakes in my tteokbokki, I like these delectable morsels. They have the nicest texture since they are chewy and flavorful. They are available in a variety of shapes and sizes, including balls, tubes, and sheets. The majority of tteokbokki are made from sheets that have been cut into triangles, squares, or strips.
- Sesame oil that has been toasted. A drizzle of toasted sesame oil just before serving gives the dish a beautiful gloss and a fragrant finish
- Scallions are optional but highly recommended. Freshness and bite are provided by thinly cut scallions.
- Sesame seeds that have been toasted Textural contrast is provided by the addition of a few toasted, nutty sesame seeds.
Gochujang vs gochugaru
If you are unfamiliar with Korean cuisine, you may not be aware of the terms gochujang and gochugaru, which are both condiments.Gochujang is a hot and sour Korean sauce with a kick.Chili powder and sticky rice are used to make this flavorful, sweet, and spicy thick fermented paste that is served with rice.It adds sweetness, spice, and a ton of flavor to the dish.The product was formerly sold in tubs, but nowadays it can be found in handy squeeze bottles in the Asian aisle of virtually any grocery store, as well online.
Korea’s gochugaru, on the other hand, are chili flakes made from chilies.Korean chili flakes are vivid red flakes that are delicious, sweet, smokey, and sun dried.They’re not very spicy, and their heat is mild and delectably excellent.I always purchase coarse gochugaru, which has the appearance of flaky sea salt.They are often labeled as mild, medium, or spicy, allowing you to purchase them based on your spice preferences and taste..
Where to buy tteokbokki rice cakes
Tteokbokki rice cakes may be found at Korean shops and supermarkets. You may have them freshly prepared by the store, professionally prepared and packed fresh, or frozen. If you can get ones that are prepared fresh, those are the best, but packed and frozen options are also OK. You may also get them online; although we haven’t tested them, they appear to have received positive reviews.
Do I need to soak tteokbokki rice cakes?
If you are using fresh rice cakes, there is no need to soak them first. If you are using ones that have been packed or frozen, soak them in warm water for a few minutes to loosen them up and rehydrate them a little.
Anchovy stock substitute
It is possible to purchase anchovy stock packets online or at a Korean grocery shop, but if you want anything else, Japanese dashi, chicken stock, or even plain water can be used as an alternative. If you substitute chicken stock or water for the soy sauce, the tteokbokki will not have the same depth of flavor, but it will still be tasty nonetheless.
Where to buy fish cakes
Fresh fish cakes will be available in the deli department of all Korean supermarkets, while frozen fish cakes will be available in the freezer aisles. Alternatively, fish cakes may be found at ordinary Asian grocery stores. If you are unable to locate Korean fish cakes, Japanese fish cakes or Chinese fish cakes can be substituted for success.
Non-spicy tteokbokki
- If you want tteokbokki that isn’t hot, use this sauce instead of the sauce given in the recipe: 2 tablespoons mild gochujang
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 3 cloves chopped garlic
How to store tteokbokki
Tteokbokki will keep for up to 3 days if kept securely wrapped in the refrigerator.
How to reheat tteokbokki
Tteokbokki may be reheated by placing it in a saucepan with 1/4 cup water or dashi and cooking it over a low heat until it is cooked completely. You can also reheat it in the microwave by adding a small amount of water to the sauce before heating it.
What to serve with tteokbokki
- Of course, Korean fried chicken
- do-it-yourself projects at home. Korean BBQ
- Korean corn dogs
- spicy tofu stew/sundubu jjigae
- Korean kimchi
- Korean kimchi
Tteokbokki
- Tteokbokki is undoubtedly the most well-known Korean street dish, consisting of chewy rice cakes cooked in a mouthwatering mixture of sweet, salty, and spicy sauce. Serves 6 Preparation time: 5 minutes Preparation time: 20 minutes To make this dish, combine 1 pound tteokbokki Tteok with 3 tablespoons gochujang, 1 tablespoon gochugaru, 1 tbsp soy sauce, 1 tbsp sugar, 3 cloves garlic chopped, and 3 cups anchovy stock (substitute dashi or other stock as needed).
To Finish
- 1 teaspoon toasted sesame oil
- 1 tablespoon thinly sliced green onions
- 1 teaspoon toasted sesame seeds
- Meanwhile, soaking the tteokbokki tteok in warm tap water while preparing the sauce is recommended.
- Combine the gochujang, gochugaru, soy sauce, sugar, and chopped garlic in a small mixing bowl until well combined. (See the recipe notes for a milder version of the sauce).
- Pour the anchovy stock into a saucepan and mix in the sauce until well combined. Bring the mixture to a simmer over medium-high heat.
- Drain the tteokbokki and place it in the saucepan with the rest of the ingredients. Cook for 3-4 minutes, stirring regularly, until the sauce has reduced to a simmer. Reduce the heat to low and allow the sauce to boil and reduce, swirling occasionally to ensure that it does not cling to the bottom of the pan, around 10-15 minutes depending on how thick you want the sauce to be.
- Sprinkle toasted sesame oil over the dish just before serving, and garnish with toasted sesame seeds and sliced scallions. Enjoy while it’s still warm!
Nutritional Values In a serving of tteokbokki, you’ll get 206 calories from fat, which is 36 percent of your daily value*.Saturated fat accounts for 0.32% of total fat.Cholesterol is 1 mg/dL or 0%.Sodium 797mg35% of the total Potassium is 213 milligrams.6% of the population Carbohydrates account for 36.5g12 percent of total calories.
- 1.6g7 percent dietary fiber 9.1 grams of sugar (10 percent) *Protein content is 9.4g19 percent.
- A 2000-calorie diet is used to calculate the percent Daily Values (%DV).
Narutomaki: What Is It, How To Make It, and Recipes To Try
- What Is Narutomaki: Its History, Taste, and Other Facts
- How to Prepare Narutomaki in the Kitchen
- What is the best way to make Narutomaki: The Swirly White Pink?
- Narutomaki: Where Can I Purchase It?
Origin, taste, and other aspects of Narutomaki; What Is Narutomaki?
Using Narutomaki in the Kitchen; Narutomaki Recipes
To Make Narutomaki: The Swirly White Pink, Follow These Steps:
Narutomaki is available for purchase where?
What Is Narutomaki: Origin, Taste, and More
Guilhem Vellut’s photo on Flickr Let’s go over all you already know about narutomaki, which is a pink swirly delicacy that is popular in Japan.Narutomaki (Japanese fish cake) is a dish that is frequently served as a ramen topping.However, contrary to popular belief, the name Naruto is not taken from the popular manga and anime series of the same name.It was named after the Naruto whirlpools, which are located in the Naruto Strait in Japan, near where the naruto Bridge, also known as the Great Naruto Bridge, is also located (yes, the Great Naruto Bridge does exist outside of anime and manga!).You may picture how its pink swirls mimic the whirlpools that exist in real life.
- But what, precisely, is this thing?
- Japanese fish cakes, known as narutomaki (sometimes spelled as naruto), are prepared from filleted and minced flesh (surimi in Japanese), as well other seafood such as shrimp and squid.
- What you may not be aware of is that it is not just used in shoyu ramen meals, but even in other foods as well.
- Japanese people frequently use it in salads and as a main course entrée.
- In fact, it may be served as a side dish with almost any meal of the day.
- Despite the fact that it is created from a variety of seafood such as shrimp and squid, narutomaki has a moderately fishy flavor.
- It also has a stringy and chewy texture that complements the existing chewy texture of the ramen noodles.
- This is also the reason why it goes so well with ramen noodles, as previously stated.
- It also contributes to the presentation of the meal by adding a flash of color that contrasts nicely with the dominating brown hue of ramen, which is derived from chashu (roasted pork), menma (a brown sauce produced from fermented bamboo shoots), and dashi broth (a brown-colored stock used in Japanese cooking).
How To Use Narutomaki in Cooking
- Not just in Japan, but also in other parts of the world, Naruto is extremely popular. In fact, it’s possible that you’ve been eating it in your ramen bowls without even realizing it! To be on the safe side, here’s a list of other meals that pair nicely with narutomaki. Cooked Chicken Udon Noodle Soup – Although this chicken noodle soup is delicious without the pink swirly fish cakes, the inclusion of the fish cakes can make the meal more visually appealing. For those who enjoy the chewy texture of udon, adding naruto will increase the chewiness even further.
- Authentic Japanese Miso Soup – Not only is naruto excellent for udon noodle soup, but it also goes great with this miso soup recipe! This recipe is so simple to prepare that you’ll be finished preparing it in less than fifteen minutes. The chewy texture of naruto mixed with the soft tofu in this dish is a delight.
- Easy This stir-fried ramen is inexpensive and easy to prepare, but that doesn’t mean you can’t garnish it with a few pieces of naruto. This is a departure from the traditional fish cake and ramen combination. Don’t be fooled by this mix, though! Besides soup bases, it goes nicely with a variety of other foods as well. Furthermore, it is a simple and effective method of including meat in quick and easy dishes such as this.
ALSO READ: The 40 Best Ramen Toppings for Your Homemade Noodle Soup (Part 2)
How to Make Narutomaki: The Swirly White Pink?
- Making a naruto fish cake is not a simple endeavor. Making one from scratch, on the other hand, is extremely fulfilling and enjoyable if you are prepared to put in the effort. Not to mention that it is far less expensive than the pre-packaged alternatives. This method will also result in more fish cakes being produced! Make beautiful pink swirl in ramen by using fresh white fish like cod and other shellfish, as we discussed before in this article.. The pink swirl, on the other hand, is formed from coloured fish paste as well. Spread them out on top of the white foundation and roll them up. After being cut, it will have the appearance of a Naruto whirlpool, which is exactly what it appears to be from this angle. But, to be more specific, here is a list of the materials you will require: 15 teaspoon salt
- 1 egg white
- 15 teaspoon sugar
- 15 teaspoon mirin and pink food coloring
- 200 grams surimi
Natsuto fish cake is not a simple dish to prepare.Making one from scratch, on the other hand, is extremely fulfilling and enjoyable if you are prepared to put in the effort to learn.To say nothing of the fact that it’s far less expensive than the pre-packaged alternatives This method will also result in more fish cakes being produced.Make beautiful pink swirl in ramen by using fresh white fish like cod and other shellfish, which we discussed before in this article.- It’s also made of coloured fish paste, as is the pink swirl on top of the cake.
- Roll them out flat on top of the white foundation to make a cylinder shape.
- After being cut, it will have the appearance of a Naruto whirlpool, which is exactly what it appears to be.
- The following is a list of the ingredients you will require, in order of importance: 200 grams surimi, 15 teaspoon salt, 1 egg white, 15 teaspoon sugar, 15 teaspoon mirin, and pink food coloring
- Making naruto fish cake is not a simple task. However, if you are willing to put in the effort, creating one from scratch is extremely rewarding and satisfying. Not to mention that it is significantly less expensive than the pre-packaged options. In addition, you’ll get more fish cakes this way! Make this pink swirl in ramen by using fresh white fish like cod and other seafood, which we discussed earlier in this article. The pink swirl, on the other hand, is also made from dyed fish paste. Roll them up and flatten them on top of the white base. After being sliced, it will have the appearance of a Naruto whirlpool. But, to be more specific, here’s a list of the ingredients you’ll need: 15 teaspoon salt
- 1 egg white
- 15 teaspoon sugar
- 15 teaspoon mirin and pink food coloring
- 200 g surimi
Where Can I Buy Narutomaki?
If you’re too busy or don’t have the time to build your own narutomaki, you can just purchase these pink swirls instead of making them yourself.Narutomaki may be found at any Japanese supermarket or Asian grocery store, along with other Japanese and ramen ingredients such as shoyu, chashu, and sliced negi (octopus) (chopped or shredded green onion).In these places, you’ll find a large assortment of narutomaki that have already been prepared and are ready to be purchased.You may pick between pre-sliced logs and complete logs, depending on your requirements.However, we recommend that you get the complete log rather than the pre-sliced version so that you may select how thin you want your fish cake to be.
- ALSO WORTH READING: What Exactly Is Oshinko?
- Learn all you need to know about it, as well as how to make Oshinko Roll.
- If you like ramen, Narutomaki is a delicious and colorful addition.
- Narutomaki can be eaten on its own or with traditional ramen noodles.
- You can even make it a little fancier by incorporating it into salads and stir-fried noodle meals, for example.
- Unquestionably, though, the traditional method of miso, shio, and ramen is one of the most delicious ways to eat this fishcake.
- Whatever method you choose to consume this kamaboko, we’re confident that not only will your tongue be satiated, but so will your eyes!
Halal Korean fishcake for food lovers
As a result of a cooperation between Lotus Hypermarket, K FISH, and KMT Jaya Sdn Bhd, Malaysians may now purchase the world’s first halal Korean fishcake at all of the company’s stores.According to Benny Lim, managing director of KMT Jaya Sdn Bhd, the restaurant was established to meet the expanding demand for Korean cuisine, particularly outside of the Klang Valley.As he put it, ″the Korean wave, also known as Hanryu, has seen individuals incorporating Korean cuisine into their daily diet, learning about recipes via Korean television programs, and learning to cook through social media.″ ″Many of the components, on the other hand, are difficult to get by outside of the Klang Valley.″ People will be able to enjoy Korean cuisine more easily as a result of this partnership with Lotus.″ According to Lim, recognition of Korean food quality is increasing as a result of the country’s well-deserved reputation for high food quality standards.According to him, ″Malaysians eat a lot of fishcakes, and the Korean fishcake is recognized for its great quality and high concentration of fish (72 percent), making it an ideal source of fish protein for cooking.″ Our product testing has revealed that, due to the greater concentration of fish in the fishcake, it also enhances the flavor of regional meals that use fishcake.According to Lim, whose firm has been importing Korean cuisine into Malaysia for the last 27 years, ″Korean seafood has a lot of promise in Malaysia.″ His statement stated that the halal certification will allow all Malaysians to enjoy the fishcake without any reservations.The fishcakes have been validated by the Korean Muslim Federation (KMF), which has been recognized by the Islamic Development Department of the Korean government (Jakim).
The most difficult hurdle, according to Lim, was originally acquiring halal seafood goods because there was no halal Korean fishcake available on the market.This was made possible thanks to the efforts of the Korean Seafood Trade Support Center, which promotes Korean seafood under the K FISH brand and is responsible for bringing this about.Food items are through to extensive quality and sanitary inspections before being sold under the K FISH brand in Korea, ensuring that they are both safe and of high quality.
- The center’s managing director, Lee Dong Jun, expressed his delight at the fact that halal Korean fishcake is now readily available at Lotus’s locations across the United States.
- In order to obtain halal certification for the fishcake, ″we worked extremely closely with the Busan Fish Cake Co.
- Ltd,″ Lee explained.
- As a result of the significant cost required to ensure that the products fulfill halal certification criteria, there must be an obvious indicator of the return on investment at the outset, which was a hurd