Homemade Fish Cakes (Eomuk: 어묵)

Making homemade Korean fish cakes might sound fancy, but this popular YouTube cooking video shows us it’s totally doable in your own kitchen! The recipe has been requested countless times because these chewy, flavorful eomuk are so much better than anything you can buy at the store. We’re sharing this easy recap so you can follow along step-by-step and create restaurant-quality fish cakes that’ll make your family think you’re a kitchen magician.

What makes this recipe special is the blend of fresh seafood – cod, shrimp, and squid – that gets mixed with simple pantry ingredients to create the most tender, bouncy fish cakes you’ve ever tasted. The video creator walks you through everything from picking the freshest ingredients to shaping and frying these golden beauties, plus she shares all her best tips for getting that perfect white color and chewy texture that makes Korean fish cakes so addictive.

Key Takeaways

• Fresh seafood like cod, shrimp, and squid creates the best flavor and texture for homemade fish cakes.
• The secret is processing the seafood with flour, starch, and egg whites until it becomes a smooth, creamy mixture.
• These versatile fish cakes can be eaten as snacks or added to soups, stews, and stir-fries for extra protein and flavor.

Getting the Best Fresh Ingredients

Making homemade Korean fish cakes starts with picking out the freshest seafood you can find. The cook visits her local fish market every morning to find the best catch of the day. She chooses three special types of seafood that work together perfectly.

This isn’t just any fish cake recipe. It uses premium ingredients that create something truly special for your family.

Picking Quality Seafood

The recipe calls for three main types of seafood that each bring something different to the table. Cod forms the base – you’ll need exactly half a pound for the best results. Shrimp adds that wonderful chewy texture that makes these fish cakes so satisfying. Squid rounds out the mix with its own unique bounce.

You can use frozen seafood too, which is perfect for busy families. Just move frozen shrimp from the freezer to your fridge the night before you plan to cook.

Seafood Type	Amount	What It Adds
Cod	1/2 pound	Main protein base
Shrimp	As needed	Chewy texture
Squid	1 small squid	Extra bounce

The key is getting everything to about one pound total. Fresh is wonderful, but don’t stress if frozen is what fits your budget and schedule.

Getting Everything Ready

Start by cutting the cod into small chunks. This makes it much easier for your food processor to handle later. You want pieces that will blend smoothly without overworking your machine.

For the shrimp, peel off those shells – or save yourself time by buying pre-shelled ones. Make a small cut along the back and remove that dark line if you see one. It’s not harmful, but removing it gives you a cleaner taste.

The squid needs a little more attention. Cut it open and remove the clear part inside along with any intestines. You want to keep everything nice and white for the prettiest fish cakes.

Pro tip for busy moms: You can prep all this seafood the day before and keep it covered in the fridge. Just make sure everything stays cold and fresh.

The supporting ingredients are simple pantry staples. You’ll need two garlic cloves and about a quarter cup of chopped onion. Add one teaspoon each of salt and sugar, plus a quarter teaspoon of white pepper. White pepper keeps the color clean, but black pepper works fine if that’s what you have.

One tablespoon of neutral oil like grapeseed helps everything come together. For the binding, mix a quarter cup each of all-purpose flour and potato starch. Corn starch works just as well if that’s what’s in your pantry.

The secret ingredient is one egg white. Save that yolk for scrambled eggs tomorrow morning – nothing goes to waste in a smart kitchen!

Making Fresh Seafood Ready for Cooking

Getting Cod, Shrimp, and Squid Ready

The key to amazing homemade fish cakes starts with picking the right seafood. Fresh cod works best, but frozen will do just fine too. You’ll want about half a pound of cod fillets.

For the cod:

• Cut the fish into small chunks
• Keep pieces bite-sized so they blend easily later
• Remove any bones you spot

For the shrimp:

• Frozen shrimp works great – just move it from freezer to fridge the night before
• Peel off the shells by hand
• Make a small cut along the back of each shrimp
• Look for the dark line inside and pull it out if you see it

For the squid:

• Cut the body open carefully
• Pull out all the insides and throw them away
• Remove the clear, plastic-like part inside
• Chop into small pieces

The goal is to get everything roughly the same size. This helps when you blend it all together. Don’t worry about making it perfect – small chunks work better than trying to make everything tiny by hand.

Grandma’s Tips for Easy Peeling

Getting shrimp ready doesn’t have to be a big mess. Here are some tricks that make the job faster and cleaner.

The overnight trick: Move frozen shrimp to your fridge the night before you cook. This slow thaw makes the shells come off like magic. No forcing or tearing the meat.

Shell removal made simple: Start at the legs and work your way around. The shell should peel away in one or two pieces. If it sticks, the shrimp might still be too frozen.

Quick cleaning method:

1. Make a shallow cut down the back
2. Look for the dark vein
3. Rinse under cold water if needed
4. Pat dry with paper towels

Time-saving option: Buy shrimp that’s already peeled and cleaned. It costs more but saves lots of time. This works great when you’re cooking for a crowd or just want to make things easier.

Keep a bowl of cold water nearby while you work. It helps wash sticky bits off your fingers. Having everything prepped before you start makes the whole process much smoother.

Creating the Perfect Fish Cake Mixture

Getting the Right Taste and Feel

The secret to amazing homemade eomuk starts with picking the best seafood. She uses three different types that work together like a dream team. Cod gives it that classic fish cake taste. Shrimp adds a wonderful chewy texture that makes each bite special. Squid brings everything together with its own unique bounce.

For one pound of seafood, you’ll want about half a pound of cod. The shrimp can be fresh or frozen – just let frozen shrimp thaw overnight in the fridge. When cleaning shrimp, make a small cut along the back and remove that dark line. It’s easy to peel once it’s thawed properly.

Essential Seasonings:

• 2 cloves garlic
• 1/4 cup onion (about a quarter cup for one pound of fish)
• 1 teaspoon salt
• 1-2 teaspoons sugar
• 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil

White pepper keeps the fish cakes looking clean and white. But if you only have black pepper at home, that works too. The sugar might seem strange, but it balances the saltiness perfectly.

The binding ingredients are just as important as the fish. You’ll need a quarter cup of all-purpose flour and a quarter cup of potato starch. Corn starch works if you can’t find potato starch. One egg white helps everything stick together beautifully. Don’t toss that yolk – save it for cooking something else later.

Process everything in a food processor for about two minutes. The mixture should look creamy and smooth, with a pretty white color.

Adding Fun Colors and Flavors

While the classic white fish cake is beautiful on its own, there’s room to get creative. Finely chopped green chili peppers add a lovely pop of color and a gentle kick of heat. Just make sure to chop them really small so they blend in nicely.

Other fun additions that work well:

• Carrots – diced tiny for orange specks
• Scallions – just the green parts for mild onion flavor
• Red bell pepper – for sweet red bits

The key is keeping any extras small and not adding too much. You want the fish to still be the star of the show. Think of these additions like confetti – a little goes a long way.

When you add colorful ingredients, chop them super fine. Big chunks can break apart during cooking and make the texture uneven. Mix them in gently at the very end, after the fish mixture is already smooth and creamy.

Creating and Cooking Your Fish Cakes

Easy Shaping and Rolling Methods

Once your fish mixture is ready, it’s time to shape these beautiful cakes. Start by coating your hands with a little vegetable oil to prevent the mixture from sticking to your fingers.

Take a small portion of the fish mixture and gently roll it between your palms. The mixture should feel smooth and creamy from all that processing. Roll each portion into small, even balls or oval shapes.

Pro tip for busy moms: If you want smaller portions for little ones or party appetizers, just make them bite-sized. Bigger portions work great for main dishes or lunch boxes.

The mixture will feel quite soft and pliable. Don’t worry if it seems a bit sticky at first – that’s exactly what you want for the perfect texture.

Cooking in the Pan Until Crispy

Heat about three cups of vegetable oil in a large pan over low heat. This gentle cooking method is key to getting that perfect golden color without burning.

Before adding the fish cakes, put a little oil on your hands again. This prevents any last-minute sticking as you place them in the pan.

Important cooking steps:

• Use very low heat throughout the cooking process
• Turn the fish cakes gently to cook all sides evenly
• Cook until they turn a beautiful golden brown color
• Remove and place on paper towels to absorb excess oil

The fish cakes are done when they feel firm to the touch and have that lovely golden exterior. Inside, they should be tender and slightly elastic – you’ll actually be able to see how bouncy they are when you cut into one.

These golden beauties can be served right away as a snack with ketchup, or saved for adding to soups and stews later. The homemade version has such a wonderful chewy texture that store-bought versions just can’t match.

Making Eomuk with Care

Quick Bites and Starter Options

Fresh homemade eomuk makes wonderful snacks that everyone loves. The fish cakes taste amazing right out of the pan when they’re still warm and crispy.

Simple serving ideas:

• Thread pieces on wooden skewers for easy eating
• Serve with ketchup for dipping
• Cut into bite-sized portions for little hands
• Enjoy plain without any sauce

The chewy texture and mild flavor make these fish cakes perfect for kids and adults. They’re sweet, a little salty, and have that satisfying bounce that makes them fun to eat.

Storage tips for busy families:

• Make a big batch on Sunday for the week
• Store leftovers in the fridge for quick snacks
• Reheat gently in a pan to keep them crispy

Dressing Up for Special Occasions

When company comes over, homemade eomuk becomes an elegant appetizer that impresses guests. The key is making them smaller and prettier for party platters.

Party presentation ideas:

• Cut fish cakes into mini portions
• Arrange on colorful serving trays
• Provide small plates and napkins
• Set out different dipping sauces

The white color and smooth texture look beautiful on any table. Guests always ask for the recipe because they can’t believe something so delicious came from a home kitchen.

Make-ahead party tips:

• Prepare the mixture earlier in the day
• Cook just before guests arrive for best texture
• Keep warm in a low oven if needed
• Double the recipe for larger crowds

These fish cakes work great for potlucks, birthday parties, or any time you want to share something special. The homemade quality really shows, and people notice the difference from store-bought versions.

Saving and Using Your Fish Cakes Later

Keeping Your Fish Cakes Fresh

Your homemade eomuk will stay delicious for days when stored properly. Let the fish cakes cool completely before putting them away.

Store them in the refrigerator for up to 3-4 days in an airtight container. You can also wrap them individually in plastic wrap if you want to grab them one at a time for snacks.

For longer storage, these freeze beautifully for up to 2 months. Just pop them in freezer bags and label with the date. When you’re ready to use them, thaw overnight in the fridge.

Storage Tips:

• Keep them in single layers to prevent sticking
• Place parchment paper between layers if stacking
• Store away from strong-smelling foods

Creative Ways to Enjoy Your Leftovers

These versatile fish cakes work in so many family-friendly dishes. They’re perfect for busy weeknight meals when you need something quick and tasty.

Popular Ways to Use Them:

• Soups and Stews – Add sliced pieces to your favorite broth-based soups
• Stir-fries – Toss chunks into vegetable stir-fries for extra protein
• Kimchi Jjigae – Traditional kimchi stew tastes amazing with fish cake pieces
• Kimbap – Slice thin and roll into Korean rice rolls
• Quick Snacks – Thread onto skewers and serve with ketchup or your favorite dipping sauce

For party appetizers, cut them into bite-sized pieces and serve on toothpicks. Kids especially love them this way.

The chewy, slightly sweet flavor pairs well with spicy foods. Try them in ramen or add to your next hot pot dinner for something special the whole family will enjoy.

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