Chewy and Delicious Fish Cake Pancakes
Super Simple, Chewy Fish Cake Pancakes
Whip up these incredibly chewy fish cake pancakes with minimal ingredients! They’re perfect as a beer snack or a hearty side dish, combining the satisfying chewiness of fish cake with the freshness of vegetables. Simple, but guaranteed to be delicious!
Ingredients- 3 sheets of fish cake (eomuk)
- 2 fresh eggs
- 2 mushrooms (such as oyster or shiitake, your preference)
- 1/2 chili pepper (such as Cheongyang or red chili, for a hint of spice)
- 0.5 Tbsp salt
Cooking Instructions
Step 1
First, let’s prepare the chili pepper to add a slight spicy kick and a touch of color to your fish cake pancakes. Finely mince the chili pepper after removing the seeds. (If you prefer less spice, feel free to omit it or adjust the amount.)
Step 2
Now, let’s prepare the mushrooms for added chewiness. Wash the mushrooms thoroughly, trim off the tough ends, and slice them into bite-sized cubes, about 0.5 cm thick. (You can use any type of mushroom you have on hand, like shiitake or king oyster mushrooms, for texture and flavor.) Place the sliced mushrooms into a wide bowl.
Step 3
Let’s slice the fish cake, our main ingredient, into bite-sized pieces as well. Briefly rinse the fish cake under cold water to remove any impurities, then cut it into cubes, similar in size to the mushrooms. Add the sliced fish cake to the bowl with the mushrooms.
Step 4
It’s time to make the batter! Crack 2 fresh eggs into the wide bowl, and add the prepared 0.5 Tbsp of salt. Whisk the eggs thoroughly until smooth and no lumps remain. (The salt helps to eliminate any eggy smell and season the batter.)
Step 5
Before pouring in the egg mixture, add the minced chili pepper to the bowl containing the mushrooms and fish cake, and mix gently. Then, pour the whisked egg mixture over the ingredients and stir well to combine everything evenly. The batter should not be too thin, making it easier to pan-fry.
Step 6
Heat a non-stick pan over medium-low heat, and add a generous amount of olive oil or cooking oil. Once the pan is adequately heated, scoop spoonfuls of the batter and drop them onto the pan, shaping them into round, flat pancakes. (Be careful not to cook over high heat, as the outside might burn before the inside is cooked through.)
