3 Fish Cake Dishes (Fish Cake with Wasabi Soy Dressing, Crea
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A collection of recipes to enjoy three distinct and delicious fish cake dishes all at once.
📋 3 recipes — Select to view
Tired of ordinary stir-fried fish cakes? Try this special seasoned fish cake dish elevated with the refreshing kick of wasabi (고추냉이).
📝 Editor's Notes
This is a recipe for Fish Cake Cream Stew (eomuk cream jjim), a new way to enjoy fish cakes, which are usually served with soy sauce or gochujang, now with a soft cream sauce.
This dish combines savory and flavorful fish cakes with a smooth milk cream sauce, creating a taste that everyone, young and old, will love.
The cooking process is not complicated, so even beginners can easily try it.
It's especially great as a warm and hearty meal on chilly days, or as a nutritious snack for children.
It also makes an excellent special appetizer for weekend evenings.
🛒 Ingredient Tips
As fish cakes are the star of this dish, it's important to choose fresh and delicious ones.
It's better to select fish cakes that are moderately thick and chewy rather than too thin or easily crumbled.
Choose onions with firm, shiny skins and dry root ends.
For broccoli, look for florets that are dark green, firm, and tightly packed, indicating freshness.
Fresh ingredients will come together to create an even richer flavor.
🔄 Substitution Guide
Instead of fish cakes, you can use chicken breast or shrimp.
Chicken breast can increase protein content and add a clean flavor, while shrimp adds umami and a chewy texture.
If you use plant-based cream or soy milk instead of dairy milk, those with lactose intolerance can enjoy it without worry.
However, when using soy milk, while the savory flavor is preserved, the distinct creamy richness of dairy milk might be slightly reduced.
Instead of broccoli, you can also add cauliflower, mushrooms, or zucchini.
Feel free to use various vegetables you have in your refrigerator to create your own Fish Cake Cream Stew.
🥘 Ingredients
👨🍳 Cooking Points
Here are two crucial points for this recipe.
First, blanching the fish cakes briefly in boiling water removes unnecessary oil and fishy odors.
This process helps bring out the natural, clean taste of the fish cakes.
Blanching for about 20 seconds is sufficient.
Second is the step of adding milk and adjusting the consistency.
If you pour in the milk and boil it for too long over high heat, it might curdle or burn.
It's important to simmer it gently over medium-low heat to achieve a thick, creamy consistency.
Once the milk starts to simmer, add the fish cakes and stir well.
👨🍳 Directions
Slice 6 fish cake sheets 1 cm (approx. 0.4 inch) thick, cutting along the shorter side.
Add the sliced fish cakes to boiling water, stir well to blanch, and once the water boils again, remove and drain.
Spread the blanched fish cakes on a tray and let them cool slightly.
Thinly julienne 1/4 of an onion.
Cut a handful (70g) of chives into 5 cm (approx. 2 inches) lengths.
Finely mince 2 cloves of garlic.
In a mixing bowl, combine the minced garlic, 3 tbsp soy sauce, 3 tbsp vinegar, 1/2 tbsp sugar, 1 tbsp oligodang (올리고당), 1 1/2 tbsp wasabi (고추냉이), 1 tbsp sesame oil, and 1 tbsp toasted sesame seeds to create the dressing.
Add the slightly cooled fish cakes, julienned onion, and cut chives to the dressing. Gently mix with the sauce to ensure each ingredient's texture remains vibrant.
Arrange beautifully on a plate and serve.
💡 Tips
Choose fish cakes with a high fish meat content for a softer and more delicious result.
Adding wasabi helps cut through any oiliness of the fish cakes and provides a clean aftertaste.
Mix gently to maintain the fresh texture of each ingredient.
📦 Storage & Reuse
Store the finished Fish Cake Cream Stew in an airtight container in the refrigerator for 2-3 days to keep it fresh.
To reheat, microwave for 2-3 minutes or warm it gently in a pan over low heat.
You can add a little milk or water to adjust the consistency and maintain its original creamy taste.
Leftover stew can be stir-fried with rice like a risotto, or pasta noodles can be added to turn it into a cream pasta, both of which are delicious.
🥢 Who This Is For
This Fish Cake Cream Stew is excellent as a nutritious snack for children or a complete meal, thanks to its soft and savory flavor.
It's also recommended for those who don't prefer spicy food or enjoy Western-style dishes.
It makes a wonderful appetizer with wine, and pairing it with warm baguette bread or rice makes it even more substantial.
Serving it with a simple salad will add freshness, making it a well-balanced meal.
🔥 Nutrition Info
Based on 2 servings of this Fish Cake Cream Stew, the estimated calories per serving are approximately 300-350 kcal.
You can expect to consume about 15-20g of protein, 20-25g of fat, and 15-20g of carbohydrates.
Fish cakes contain protein, and milk provides abundant calcium and protein, aiding in bone health and muscle maintenance.
Broccoli is rich in vitamin C and dietary fiber, which are beneficial for boosting immunity and gut health.
The antioxidant compounds in onions and garlic also have positive effects on health.
💬 Frequently Asked Questions
- Q. What ingredients do I need for 3 Fish Cake Dishes (Fish Cake with Wasabi Soy Dressing, Creamy Fish Cake Stew, Fish Cake Kimchi Stir-fry)?
- Main ingredients include Eomuk (어묵) (fish cake), Onion, Korean chives, Garlic, Soy sauce. The key ingredient for this dish is eomuk (어묵), and it's important to choose one with a high fish paste content. This ensures it maintains a firm, chewy texture even after blanching and absorbs the dressing well, making it more delicious. Check the ingredient list on the back of the package at the supermarket; selecting a product with over 70% fish paste will minimize the chances of failure. While tube wasabi (고추냉이) is fine, using fresh wasabi (고추냉이) if possible will give you a much fresher and deeper aroma and flavor. Choose fresh onions and Korean chives with vibrant colors; young, tender Korean chives are particularly well-suited for this salad.
- Q. What are the key tips for making 3 Fish Cake Dishes (Fish Cake with Wasabi Soy Dressing, Creamy Fish Cake Stew, Fish Cake Kimchi Stir-fry)?
- There are two crucial cooking points in this recipe. First, the blanching of the eomuk (어묵). You must add the eomuk (어묵) to boiling water and remove it immediately once the water re-boils. Blanching for too long will make the eomuk (어묵) mushy, while too short won't effectively remove its fishy smell or excess oil. Second, it's important to cool the blanched eomuk (어묵) sufficiently. If you mix it with the dressing while still hot, the vegetables may wilt, and the eomuk (어묵)'s texture might suffer. So, spread it out on a tray to cool down. Finally, when tossing with the dressing, gently mix the ingredients to prevent them from breaking apart; this is the secret to preserving the dish's flavor and texture.
- Q. How should I store leftover 3 Fish Cake Dishes (Fish Cake with Wasabi Soy Dressing, Creamy Fish Cake Stew, Fish Cake Kimchi Stir-fry)?
- The prepared Fish Cake with Wasabi Soy Dressing can be stored in an airtight container in the refrigerator for 2-3 days. However, as it contains vegetables, it's best to consume it as soon as possible. This dish is most delicious when served cold, so it's recommended to eat it straight from the refrigerator without reheating. If you have leftovers, you can turn them into a simple bibimbap by placing them over warm rice and drizzling with a little sesame oil. Alternatively, you can boil somyeon (소면) (thin wheat noodles) and mix them with the dressing for another delightful meal. Get creative and try new dishes with any remaining ingredients.
- Q. How many calories are in 3 Fish Cake Dishes (Fish Cake with Wasabi Soy Dressing, Creamy Fish Cake Stew, Fish Cake Kimchi Stir-fry)?
- This Fish Cake with Wasabi Soy Dressing, based on 4 servings, is estimated to contain approximately 180-200 kcal per serving. It includes about 5-7g of protein from the eomuk (어묵), approximately 8-10g of fat from sesame oil and the eomuk (어묵) itself, and about 15-20g of carbohydrates from sugar, oligosaccharide syrup, and vegetables. You can also obtain various nutrients such as B vitamins and minerals from eomuk (어묵), and vitamin C and dietary fiber from onions and Korean chives. However, the sodium content from soy sauce may be somewhat high, so if you are mindful of sodium intake, we recommend adjusting the amount of soy sauce or using a low-sodium variety.
- Q. Can I substitute ingredients in 3 Fish Cake Dishes (Fish Cake with Wasabi Soy Dressing, Creamy Fish Cake Stew, Fish Cake Kimchi Stir-fry)?
- If you don't have eomuk (어묵) or have an allergy, you can substitute it with tofu or chicken breast. If using tofu, press out excess water and mash or cut into bite-sized pieces, blanch, then toss with the dressing for a different texture. Boiled and shredded chicken breast is a healthy alternative that boosts protein content. If wasabi (고추냉이) is too spicy or hard to find, you can use Korean mustard (yeon-gyeojja, 연겨자). However, Korean mustard has less aroma and a stronger pungent taste than wasabi (고추냉이), so start with a smaller amount. Instead of Korean chives, you can add julienned scallions or cucumber for a crisp texture and freshness.
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