Seasoned Korean Fishcakes Recipe

Name: Seasoned Korean Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. (14 oz.) pre-cooked Korean fishcakes; 2 tbsp. sesame oil (or more to taste); Sesame seeds (optional); 2 tbsp. Korean coarse crushed dried red pepper (more; less to taste); 1 tsp. crushed garlic (or more to taste); 1/2 tsp. grated fresh ginger; 1/2 cup soy sauce; 1/3 cup water; 1 stalk green onions

Servings: persons

1 pkg. (14 oz.) pre-cooked Korean fishcakes
2 tbsp. sesame oil (or more to taste)
Sesame seeds (optional)
2 tbsp. Korean coarse crushed dried red pepper (more
less to taste)
1 tsp. crushed garlic (or more to taste)
1/2 tsp. grated fresh ginger
1/2 cup soy sauce
1/3 cup water
1 stalk green onions

1
Thaw fishcakes if frozen.
2
Cut fishcakes into bite sized pieces.
3
Place all ingredients except green onion into medium saucepan.
4
Bring to boil then reduce to medium heat for 5 minutes.
5
Stir occassionally.
6
The fishcakes will appear slightly bloated while boiling and absorb most of the liquid.
7
Stir in the chopped green onions.
8
Remove from heat and cool.
9
The fishcakes will reduce back to near original size when cooled.
10
Store in airtight container in refrigerator.
11
Will keep up to 2 weeks.
12
Serve cold.
13
Tastes best with rice.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. (14 oz.) pre-cooked Korean fishcakes, 2 tbsp. sesame oil (or more to taste), Sesame seeds (optional), 2 tbsp. Korean coarse crushed dried red pepper (more, and more.

Yes, Seasoned Korean Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seasoned Korean Fishcakes

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