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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Seasoned Korean Fishcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions