Demystifying Korean Fish Cake: Understanding What It’s Made Of

As someone who loves exploring new cuisines I was intrigued when I first tried Korean fish cake. This ingredient is used in many iconic Korean dishes, from fish cake soup to stir-fries. Known as eomuk in Korean these dense, chewy cakes have a distinctive flavor. But what exactly are they made from? I did some digging to uncover everything that goes into making Korean fish cake.

The Origins of Korean Fish Cake

Fish cakes likely originated in Korea hundreds of years ago as a way to preserve fish, They were originally made from freshwater whitefish or carp The fish was minced and combined with flour and salt before being molded into cakes and steamed or boiled This process enabled the fish to keep longer without spoiling,

Over time, innovative techniques emerged to produce various textures of fish cake. Thinner sheets were created that could be sliced into noodle shapes. Balls and tubes were made by squeezing mixtures through holes. And color was added using natural ingredients like carrots.

Korean fish cakes became a versatile pantry staple that could be eaten fresh, frozen, fried, or added to soups and stews. Their popularity spread to other Asian cuisines like Japanese, Vietnamese, and Chinese. Let’s look closer at the ingredients that give them their distinctive taste and texture.

The Primary Ingredients in Modern Korean Fish Cakes

While traditional fish cakes used whole fish most modern versions rely on a few key components

Surimi – This is a processed fish paste made by pulverizing and washing fish flesh to concentrate the protein. Pollock, cod, and hake are common fish used. The surimi gives fish cakes their elastic, bouncy texture.

Wheat Flour – Wheat flour binds the other ingredients together and enables the fish cake mixture to be shaped. Rice flour is sometimes also added. The flour contributes to the chewy, dense quality.

Starch – Small amounts of starch like potato or tapioca starch help retain moisture and improve the texture.

Carrots – Grated or pureed carrots lend sweetness and color to fish cakes. Other vegetables like onion and garlic also get added in.

Salt – Salt provides essential flavor and preservation. msg and sodium nitrate are also often used.

Sugar – A touch of sugar balances out some of the saltiness and enhances the mild sweetness from the carrots.

Oil – Vegetable or seed oils help keep fish cakes moist and supple.

So the basic framework of fish cake contains fish protein from surimi, wheat for binding, and carrots for sweetness and color. Additional seasonings and ingredients get added to produce different variations.

Notable Types of Korean Fish Cake

While the ingredients above represent most fish cakes, some unique styles exist that are worth highlighting:

• Flat sheets – These thin, pliable sheets can be sliced into strips or rectangles. Their thin profile makes them ideal in soups or stir-fries.

• Eomuk – Classic dense, firm fish cakes with a mild flavor. Popular in stews and fried dishes.

• Odeng – Fish cake sticks that are lighter and more porous in texture. They soak up broth well in soups and stews.

• Sundae – Fish cake containing pig blood and vegetables like bean sprouts. Have a slippery, bouncy texture.

• Fish cake balls – Bite-size balls that work nicely in soup or skewers.

• Pressed sheets – Decorative sheets imprinted with flowers, trees, or patterns before slicing.

• Seasoned – Some fish cakes have added spices, sesame, meat, or seafood mixed in for more flavor.

The specific ingredients and method result in different shapes, sizes, and textures optimized for certain uses.

How Are Fish Cakes Actually Made?

Armed with the knowledge of what goes into them, how are fish cakes manufactured? The process has a few key steps:

1. Mixing – First the main ingredients like surimi, flour, and carrots are combined. Exact ratios vary by recipe. Seasonings get mixed in.

2. Kneading & Pulverizing – The dough is then kneaded to evenly distribute ingredients. It gets pulverized to achieve a smooth, elastic consistency.

3. Molding – The dough gets shaped into its final form by extruding it through a molding machine or by hand. It may be stamped with decorative patterns.

4. Cooking – Fish cakes are either steamed, boiled, or pan-fried to set their form. Frying imparts extra flavor.

5. Cooling & Drying – After cooking, the fish cakes are cooled and dried to firm up the texture before packaging.

6. Packaging – Lastly, the fish cakes are vacuum sealed into bags or other airtight packaging to prolong freshness.

It’s impressive how a fairly involved manufacturing process can transform a few humble ingredients into such a versatile pantry staple.

Tips for Purchasing and Storing Fish Cakes

When shopping for fish cake, here are a few tips:

• Check the ingredients for the main ones outlined above. Avoid lots of additives.

• Look for bulky, dense cakes with a springy texture. Avoid any with cracks or a mushy feel.

• Opt for vacuum sealed packages for longest freshness. Purchase refrigerated over frozen.

• Store freshly sealed, unopened packages in the fridge up to 2 weeks.

• Once opened, re-seal and use within 3-4 days. Don’t refreeze after thawing.

• Rinse just before using to refresh. Soak dried out cakes in cold water briefly to rehydrate.

With the knowledge of what goes into it, I have so much more appreciation for the ingenuity of Korean fish cake. This versatile pantry staple is worthwhile to keep stocked thanks to its long shelf life, ease of use, and the burst of savory umami it adds to dishes. I’m excited to continue discovering new ways to incorporate it into my cooking.