Chewy and Savory Fish Cake Pancakes
How to Make Beautiful Fish Cake Pancakes
Enjoy these visually appealing, savory, and chewy fish cake pancakes (eomuk jeon). Perfect as a snack or a delightful accompaniment to drinks, these simple pancakes are a treat for both the eyes and the palate.
Ingredients- 1 piece of cheese fish cake
- 2 large eggs
- 2 Korean green chili peppers (cheongyang)
- 2 red chili peppers
- Cooking oil, for frying
- 3 tablespoons potato starch (or cornstarch)
- 1 pinch of salt (for egg wash)
- 1 tablespoon cooking wine (mirin or sake) (for egg wash)
Cooking Instructions
Step 1
Prepare all your ingredients for a delicious batch of cheese fish cake pancakes. Wash the chili peppers thoroughly.
Step 2
Slice the cheese fish cake into rounds approximately 0.5 cm thick. Try to maintain its original shape for a visually appealing presentation. Smaller, bite-sized pieces are great for kids.
Step 3
Remove the seeds from the cheongyang and red chili peppers. Finely julienne them so they complement the shape of the fish cakes. The vibrant colors will make your pancakes look even more appetizing.
Step 4
Lightly coat both sides of the sliced fish cakes with potato starch. This coating helps the egg mixture adhere better and contributes to a crispier texture when fried.
Step 5
In a bowl, whisk the 2 eggs with 1 tablespoon of cooking wine and a pinch of salt until well combined. The cooking wine helps to eliminate any eggy smell, and the salt adds a subtle seasoning. Dip the starch-coated fish cakes into the beaten egg mixture, ensuring they are fully coated.
Step 6
Heat a frying pan over medium-low heat with a little cooking oil. Carefully place the egg-coated fish cakes into the pan. Arrange the julienned chili peppers attractively on top of each fish cake. Cook over medium-low heat, flipping once, until both sides are golden brown and cooked through. Avoid high heat to prevent burning.
Step 7
Once cooked, transfer the fish cake pancakes to a paper towel-lined plate to absorb any excess oil. This ensures a less greasy and cleaner taste. For an extra decorative touch, you can use the leftover egg mixture to make thin omelets, roll them up, and slice them to resemble rose petals, adding a beautiful garnish to your finished dish.
