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Korean cuisine is full of bold flavors, and one dish that stands out is Korean fish cakes with scallops. Whether you’ve enjoyed these tasty treats in street markets or as part of a comforting soup, there’s no denying their irresistible umami-packed goodness. But what makes this version so special? The addition of scallops! These sweet, tender shellfish elevate the dish, making it even more flavorful and satisfying.
In this article, we’ll explore everything you need to know about Korean fish cakes with scallops, from their history and health benefits to a must-try recipe and serving suggestions. Whether you’re a seasoned cook or new to Korean cuisine, this guide will help you make the perfect batch of fish cakes at home.
Let’s dive into the delicious world of Korean fish cakes with scallops!
Why Korean Fish Cakes with Scallops?
The Rising Popularity of Korean Fish Cakes
Korean fish cakes, known as eomuk (어묵) or odeng (오뎅), are a staple in Korean cuisine. They’re made from ground white fish, starch, and seasonings, then shaped into patties, skewers, or sheets before being boiled or fried. These flavorful fish cakes are commonly found in street food stalls, convenience stores, and homemade soups.
Why are they so popular? It’s simple: they’re affordable, versatile, and packed with umami. Whether served on skewers with a spicy dipping sauce or added to a warm broth, eomuk is beloved for its chewy texture and rich taste.
In recent years, fusion variations have emerged, incorporating ingredients like shrimp, cheese, and even kimchi. And that brings us to today’s star ingredient,scallops!
Why Add Scallops? A Unique Twist on a Classic Dish
Adding scallops to traditional Korean fish cakes takes the dish to another level. These shellfish bring a natural sweetness and delicate brininess, balancing the savory fish paste. Scallops also add a more luxurious texture, making the fish cakes softer and juicier inside while keeping that signature chewy bite.
Beyond taste, scallops are a nutritional powerhouse. They’re rich in protein, omega-3 fatty acids, and essential vitamins, making your fish cakes both delicious and healthy.
If you’re looking for a way to elevate your homemade fish cakes, adding scallops is the perfect solution. But how do you make them? Stay tuned, because in Part 4, we’ll share a step-by-step recipe for the ultimate Korean fish cakes with scallops!
Understanding Korean Fish Cakes (Eomuk/Odeng)
What Are the Ingredients in Korean Fish Cakes?
Korean fish cakes, or eomuk (어묵), are made from a blend of white fish, flour, starch, and seasonings, which are shaped and either boiled, steamed, or fried. The fish paste mixture often includes pollock, cod, or whiting, as these fish have a mild taste and a firm texture.
But what makes Korean fish cakes with scallops unique? The addition of fresh scallops enhances the flavor, adding a naturally sweet and slightly briny taste. Some recipes also incorporate shrimp, squid, or clams for an even richer seafood profile.
Key seasonings in Korean fish cakes include:
- Soy sauce – For umami depth
- Garlic – Adds aromatic richness
- Sesame oil – Enhances the nuttiness
- Black or white pepper – Gives a mild heat
Some variations also include vegetables like carrots, onions, or green onions to add color and texture.
If you’re looking for more ways to incorporate seafood into your dishes, check out this delicious seafood-based recipe on Allrecipes.
The Difference Between Korean and Japanese Fish Cakes
Korean fish cakes (eomuk) and Japanese fish cakes (kamaboko) may seem similar, but they have key differences:
| Feature | Korean Fish Cakes (Eomuk) | Japanese Fish Cakes (Kamaboko) |
|---|---|---|
| Texture | Chewy and slightly spongy | Firm and dense |
| Cooking Method | Often fried or pan-seared | Typically steamed |
| Common Uses | Skewers, soups, stir-fries | Ramen toppings, sushi, side dishes |
| Seasoning | Savory with garlic, sesame, and soy | Subtler, with dashi or mirin |
Korean fish cakes are usually savory and well-seasoned, making them a versatile ingredient in soups, stir-fries, and street food dishes. Japanese fish cakes, on the other hand, have a milder taste and are often sliced into thin pieces to accompany ramen or bento boxes.
Now that we understand the basics of Korean fish cakes, let’s explore how healthy they really are!
Health Benefits of Korean Fish Cakes with Scallops
How Healthy Are Korean Fish Cakes?
Korean fish cakes are a great source of protein, but their healthiness depends on how they’re made. Store-bought versions can contain preservatives, MSG, and excessive sodium, while homemade ones allow you to control the ingredients for a cleaner, healthier dish.
Here’s a quick breakdown of the nutrition in homemade fish cakes with scallops:
| Nutrient | Benefit |
|---|---|
| Protein | Supports muscle growth and repair |
| Omega-3 Fatty Acids | Boosts heart and brain health |
| Vitamin B12 | Essential for energy and red blood cell production |
| Low in Carbs | Great for keto-friendly diets |
To keep your fish cakes healthier, opt for grilled or pan-seared versions instead of deep-fried ones.
Nutritional Breakdown: Protein, Omega-3s, and More
Adding scallops to fish cakes further enhances their nutritional value. Scallops are rich in omega-3 fatty acids, antioxidants, and lean protein, which are essential for heart health and brain function.
Did you know? 100g of scallops provide nearly 20g of protein while being low in calories and fat. That means you can enjoy flavorful, satisfying meals without the guilt!
If you’re interested in learning how to incorporate other protein-packed seafood dishes into your diet, check out this article on Palmy Recipes.
Recipe –🌟 How to Make the Perfect Korean Fish Cakes with Scallops
Adding scallops to traditional eomuk takes this dish to a whole new level. Their delicate sweetness perfectly complements the umami-packed fish cake, resulting in a soft, juicy bite with a slightly crispy exterior. Whether you enjoy them as a snack, in a warm broth, or paired with rice, this recipe will help you create the perfect Korean fish cakes with scallops at home!
🛒 Ingredients
Here’s what you’ll need:
For the Fish Cake Base:
- 🎣 White fish fillet (cod, pollock, or whiting) – 1 lb, skinless and boneless
- 🦪 Scallops – ½ lb, chopped
- 🍚 Potato starch – ¼ cup (for texture)
- 🍞 All-purpose flour – ¼ cup
- 🥚 Egg white – 1 (acts as a binder)
- 🧄 Garlic – 2 cloves, minced
- 🧂 Salt – ½ tsp
- 🌶 White pepper – ¼ tsp
- 🥄 Sugar – ½ tsp (balances flavors)
- 🌰 Sesame oil – 1 tbsp
For Frying:
- 🏺 Vegetable oil – for frying
Optional Add-ins:
- 🥕 Carrot – finely chopped (for color and crunch)
- 🌿 Green onion – thinly sliced
👩🍳 Directions
- Prepare the Fish Paste: In a food processor, blend the white fish and scallops until smooth.
- Mix the Ingredients: Transfer the fish mixture to a bowl and add potato starch, flour, egg white, garlic, salt, white pepper, sugar, and sesame oil. Mix until well combined. If using carrots or green onions, fold them in now.
- Shape the Fish Cakes: Wet your hands with a little oil, then shape the mixture into small oval patties or skewered fish cakes for a street-food style.
- Fry to Perfection: Heat oil in a pan over medium heat. Fry each fish cake for about 2-3 minutes per side until golden brown and crispy.
- Drain & Serve: Remove from the pan and place them on a paper towel to absorb excess oil. Serve hot with your favorite dipping sauce or in a warm broth.
📋 Additional Info
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories (per serving): ~200 kcal
- Best Paired With: Soy-based dipping sauce, spicy gochujang sauce, or Korean fish cake soup (eomuk guk).
What to Eat with Korean Fish Cakes?
Korean fish cakes are super versatile, whether you eat them on their own or pair them with a side dish, they never disappoint. But what’s the best way to enjoy them?
Best Side Dishes and Dipping Sauces
Fish cakes are great as a standalone snack, but they taste even better when paired with:
- Korean Fish Cake Soup (Eomuk Guk) – Warm, comforting, and packed with umami.
- Tteokbokki (Spicy Rice Cakes) – The chewy rice cakes and spicy sauce contrast perfectly with the savory fish cakes.
- Kimchi Fried Rice – A bold and flavorful pairing.
- Soy Sauce & Sesame Dipping Sauce – A simple mix of soy sauce, sesame oil, and a dash of vinegar enhances the flavors.
- Gochujang Mayo – Creamy, spicy, and slightly tangy, great for dipping!
Pairing with Soups and Noodles
Korean fish cakes also work well in soups and noodle dishes:
- Ramyun (Korean Instant Noodles) – Toss a few fish cakes into your bowl for extra texture and protein.
- Udon Soup – The chewy noodles and light broth complement the fish cakes beautifully.
- Japchae (Korean Glass Noodles) – A savory-sweet stir-fried noodle dish with vegetables and fish cake strips.
Are Korean Fish Cakes Already Cooked?
Korean fish cakes (eomuk) are a staple in many Korean dishes, but if you’ve ever picked up a pack from an Asian grocery store, you might wonder: Are they already cooked, or do they need further preparation?
Understanding Store-Bought vs. Homemade Fish Cakes
Most store-bought Korean fish cakes are pre-cooked through boiling or frying during manufacturing. This process helps preserve them and makes them ready to eat straight from the package. However, while they are technically safe to consume cold, they taste much better when reheated or cooked in a dish.
On the other hand, homemade Korean fish cakes, especially when made fresh, need to be fully cooked before eating. If you’re following our Korean fish cakes with scallops recipe, frying them ensures the perfect balance of crispiness on the outside and tenderness inside.
How to Properly Reheat and Serve
If you have store-bought fish cakes, here are some of the best ways to reheat them:
- Pan-Frying: Heat a bit of oil in a pan and lightly sear the fish cakes for 2–3 minutes on each side for extra crispiness.
- Boiling: Add them to soups like eomuk guk (Korean fish cake soup) for a warm, comforting meal.
- Microwaving: Wrap them in a damp paper towel and microwave for 20–30 seconds to retain moisture.
- Steaming: Steam them for a softer texture, which works well for bento boxes and side dishes.
If you want a truly authentic experience, try skewering them and dipping them into soy-based sauces or spicy gochujang mayo. That way, you get the full street-food-style experience right at home!
5 Pro Tips for Cooking Korean Fish Cakes with Scallops
Mastering the art of making Korean fish cakes with scallops isn’t difficult, but there are a few tricks to ensure the best results. Follow these five expert tips to take your fish cakes to the next level!
1. Choose the Right Fish for the Perfect Texture
The type of fish you use makes a huge difference in texture. White fish like cod, pollock, or whiting work best because they are mild in flavor and have firm flesh. Avoid fish with strong flavors, like mackerel, as they can overpower the scallops.
2. Keep the Fish Paste Cold for the Best Consistency
If your fish paste gets too warm, it can become sticky and hard to handle. To avoid this:
- Chill your fish and scallops before blending to maintain a smooth consistency.
- Refrigerate the fish paste for 15 minutes before shaping to make it easier to work with.
3. Use Potato Starch for Extra Chewiness
The secret to the perfect chewy bite? Potato starch! Unlike flour, which makes fish cakes dense, potato starch gives them that signature bouncy texture you find in street markets.
4. Don’t Overcrowd the Pan When Frying
If you’re frying your fish cakes, make sure to leave enough space in the pan. Overcrowding can lower the oil’s temperature, making the fish cakes greasy instead of crispy. Cook in batches for the best results!
5. Experiment with Different Shapes and Cooking Methods
Korean fish cakes come in various shapes and styles, so don’t be afraid to experiment! Try:
- Skewered fish cakes (like the ones sold in street stalls).
- Flat, sheet-style fish cakes (great for stir-fries).
- Mini fish cake balls (perfect for snacking).
Want to see a step-by-step video on making fish cakes at home? Check out this YouTube tutorial on homemade fish cakes for inspiration!
Where to Buy the Best Ingredients?
Making Korean fish cakes with scallops at home is easy when you have the right ingredients. But where can you find high-quality seafood and seasonings? Let’s explore the best places to shop for everything you need!
Best Korean Grocery Stores in the US
If you want authentic Korean fish cakes, head to a Korean grocery store. These markets carry everything from fresh seafood to pre-made fish cakes, as well as essential seasonings like sesame oil and gochujang. Here are some top options:
- H Mart – One of the biggest Korean grocery chains in the U.S., with locations in most major cities.
- 99 Ranch Market – While primarily Chinese, they carry a good selection of Korean ingredients.
- Koreatown Markets – If you live near a Koreatown (like in LA or NYC), visit a local market for fresh seafood and imported goods.
Online Shopping for Fresh Scallops and Fish Paste
Not near an Asian grocery store? No problem! There are several online stores that deliver fresh scallops and seafood paste straight to your door:
- Weee! – Specializes in Asian groceries and offers fresh seafood.
- Amazon Fresh – Has frozen and pre-packaged fish cake ingredients.
- Umami Cart – A growing online store with high-quality Korean ingredients.
For best results, choose fresh scallops over frozen whenever possible. If using frozen scallops, thaw them properly in the fridge overnight before adding them to your fish cake mixture.
Now that you know where to shop, let’s wrap things up with some frequently asked questions about Korean fish cakes with scallops!
FAQs – Your Questions Answered
Still have questions about Korean fish cakes with scallops? Here are some of the most common ones, answered!
1. What’s the Shelf Life of Korean Fish Cakes?
Store-bought Korean fish cakes last 3–5 days in the fridge after opening. You can freeze them for up to three months to extend their shelf life. Homemade fish cakes should be eaten within two days for the best taste and texture.
2. Can You Make Korean Fish Cakes Without Deep-Frying?
Absolutely! If you want a healthier version, try these methods:
- Pan-frying with minimal oil for a crispy outer layer.
- Air-frying at 375°F for 10–12 minutes.
- Baking at 400°F for about 15 minutes.
Each method gives you a different texture, so experiment to find your favorite!
3. Are There Vegan Alternatives to This Recipe?
Yes! While traditional Korean fish cakes rely on seafood, you can make a vegan version using:
- Firm tofu or oyster mushrooms for texture.
- Seaweed flakes or kelp powder for an ocean-like flavor.
- Chickpea flour or potato starch as a binding agent.
With a few tweaks, you can enjoy the same chewy and savory experience, without the fish!
Final Thoughts
Korean fish cakes with scallops are a must-try dish, whether you’re recreating street food flavors or adding a gourmet twist. From choosing the best ingredients to cooking them to perfection, this guide has covered everything you need to make them at home.
So, what’s stopping you? Gather your ingredients, fire up your stove, and enjoy a delicious taste of Korea today! 🎣🔥