Korean Fish Cakes

These mouth-watering Korean fish cakes from scratch come together easily. Simply puree, shape, and pan-fry until golden brown!

Why this recipe works

Korean fish cakes, also known as eomuk bokkeum (fish cake stir fry), are a super popular pan-fried side dish in Korea that are actually quite easy to make from scratch.

You’ll find many recipes that begin with premade fish cakes, but today we’re making them ourselves with a combination of tilapia, orange roughy, and shrimp. They’re packed with umami flavor with a texture similar to breaded tofu. All in all, they are absolutely delicious especially when served with steamed rice and vegetables.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FISH – Chef Antoine uses a combination of pureed tilapia, orange roughy, and shrimp for his take on homemade Korean fish cakes. If needed, you can substitute with any flaky fish you prefer. 

EGG – This is your binder, don’t skip it otherwise the fish cakes will not stick together.

ADDITIONS – Feel free to add vegetables to the mix if desired such as onion, bell peppers, green onions, or carrots. If you enjoy spice, add a pinch of heat with Korean chili peppers or a dash of gochujang (chili pepper paste or sauce).

How to Make Korean Fish Cakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut fish and shrimp into chunks. Place in food processor.
2. Combine all ingredients in a food processor, except the extra flour for rolling.
3. Sprinkle work surface with flour. To your vinyl gloves, and add some flour to keep the dough from sticking.
4. Place 1/2 cup of fish cake dough onto floured surface using a rubber spatula. Knead with the heel of your gloved hand, rolling to cover completely with flour.
5. Shape into a rough rectangle. Place on a parchment paper lined baking sheet or plate, and place in the freezer for 15-20 minutes.
6. Put enough vegetable oil in a skillet to come 1/2-inch up the sides of the pan. Heat over medium-high until shimmering. Temp should be roughly 350 F.
7. Remove fish cakes from freezer and add a few to the skillet. They will expand in size, so 3-4 should be plenty.
8. Cook for 3-4 minutes. Flip and cook an additional 3-4 minutes.
9. Fish cakes will be golden brown. Remove to a paper towel lined plate or pan.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Korean fish cakes are typically enjoyed as a side dish, but they also make a great appetizer. Optionally serve with a sauce for dipping or drizzling along with steamed rice and vegetables.

More Related Recipes

• Fish Cakes
• Crab Cakes
• Korean Short Ribs
• Korean Fried Chicken
• Cod Fish Cakes

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Korean Fish Cakes

Golden pan-fried Korean fish cakes are super easy to make from scratch with a combination of fish and shrimp.

5 from 4 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Dinner, Side Dish

Cuisine: American, Korean

Servings: 7 servings

43 minutes mins

Calories: 113

Author: Amanda Davis

Ingredients

• ▢ 1 filet tilapia
• ▢ 2 filets orange roughy
• ▢ ½ pound shrimp peeled, deveined, tails removed
• ▢ ¼ cup all purpose flour plus more for rolling
• ▢ ¼ cup cornstarch
• ▢ 1 ½ Tablespoons olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 Tablespoon onion powder
• ▢ 1 teaspoon soy sauce
• ▢ 1 teaspoon oyster sauce
• ▢ 1 egg white
• ▢ 2 teaspoons granulated sugar
• ▢ ½ Tablespoon salt
• ▢ oil for frying

Things You’ll Need

• ▢
  Food processor
• ▢
  Rubber spatula
• ▢
  Large deep sided skillet
• ▢
  Vinyl gloves
• ▢
  Tongs

Before You Begin

• Chef Antoine uses a combination of pureed tilapia, orange roughy, and shrimp for his take on homemade Korean fish cakes. If needed, you can substitute with any flaky fish you prefer. 
• If you enjoy spice, add a pinch of heat with Korean chili peppers or a dash of gochujang (chili pepper paste or sauce).

Instructions

• Cut fish and shrimp into chunks. Place in food processor.
• Combine all ingredients in a food processor, except the extra flour for rolling.
• Sprinkle work surface with flour. To your vinyl gloves, and add some flour to keep the dough from sticking.

  TIP – The dough will feel very wet and sticky therefore flouring your hands and the work surface are imperative.
• Place 1/2 cup of fish cake dough onto floured surface using a rubber spatula. Knead with the heel of your gloved hand, rolling to cover completely with flour.
• Shape into a rough rectangle. Place on a parchment paper lined baking sheet or plate, and place in the freezer for 15-20 minutes.
• Put enough vegetable oil in a skillet to come 1/2-inch up the sides of the pan. Heat over medium-high until shimmering. Temp should be roughly 350 F.
• Remove fish cakes from freezer and add a few to the skillet. They will expand in size, so 3-4 should be plenty.
• Cook for 3-4 minutes. Flip and cook an additional 3-4 minutes.
• Fish cakes will be golden brown. Remove to a paper towel lined plate or pan.

Expert Tips & FAQs

• Homemade Korean fish cakes should be stored in an air-tight container kept in the refrigerator for 3-4 days. 
• Reheat leftover fish cakes on a baking sheet in a 350F oven until warmed through, around 10 minutes or so. You can also reheat them in the air fryer.
• Freezing – I would recommend flash-freezing them on a baking sheet until solid before transferring them to an air-tight container or gallon zip-top bag. Freeze for up to 3 months. Allow to thaw in the refrigerator and fry according to recipe instructions. You can also freeze the cooked and cooled cakes following the same steps.

Nutrition

Serving: 1serving (1 fish cake) | Calories: 113cal | Carbohydrates: 10g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 762mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.4mg

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