Simple and Delicious Fish Cake Pancake (Eomukjeon) Recipe
Delicious Pan-Fried Fish Cakes with a Chewy Texture
Hello everyone! Today, we’re going to make ‘Eomukjeon’ (Korean fish cake pancakes), a simple yet incredibly delicious dish using fish cakes from your fridge. The delightful combination of chewy fish cake and crisp vegetables is truly exceptional. If you find making pancakes daunting, don’t worry! This recipe is quick and easy. Eomukjeon makes a wonderful special occasion dish or a perfect snack for kids. Shall we get started? (Note: You can find a detailed demonstration of making Eomukjeon from 04:38 in the video.)
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Main Ingredients- 2 sheets of square fish cakes (eomuk)
- 15g carrot
- 1 cheongyang chili pepper
- 2 eggs
- 3 Tbsp pancake mix (buchim garu)
- 3 Tbsp cooking oil
Cooking Instructions
Step 1
First, lightly rinse the fish cakes under running water. Pat them dry with a paper towel. Then, finely chop the fish cakes into pieces about 0.5 cm thick. This ensures a pleasant chewy texture when pan-fried. Avoid chopping them too finely, as this can diminish the texture.
Step 2
Wash the carrot thoroughly, peel it, and then finely chop it into pieces similar in size to the fish cakes, about 0.5 cm thick. Adding carrots not only enhances the visual appeal but also adds a delightful crunch, making the dish even tastier.
Step 3
Remove the stems from the cheongyang chili pepper and shake out most of the seeds. Finely chop the pepper. If you enjoy a spicy kick, you can leave the seeds in, or for a milder flavor, especially when cooking for children, remove all seeds or substitute with a less spicy green chili pepper.
Step 4
In a large bowl, combine the chopped fish cakes, chopped carrots, and chopped chili pepper. Having your vegetables prepped and ready in one place makes mixing in the next step much easier.
Step 5
Crack the 2 eggs into the bowl with the chopped ingredients. Add 3 tablespoons of pancake mix. Using a spoon or spatula, mix everything together thoroughly until well combined. If the mixture seems too thick, you can add a tiny bit of water (about 1 tablespoon). Ensure there are no lumps as you mix to create a smooth batter.
Step 6
Heat about 3 tablespoons of cooking oil in a frying pan over medium heat. Ladle about one scoop of the batter into the hot pan and spread it into your desired pancake shape. Make them slightly thick, as very thin pancakes can break easily. Once one side is golden brown and cooked, flip the pancake and cook the other side until evenly golden brown. Fry until both sides are a beautiful golden brown, and your delicious Eomukjeon is ready!
