Chewy Fish Cake and Fluffy Potato Pancake (Eomuk Gamjachaejeon)
A Humble Harmony of Flavors! How to Make Eomuk Gamjachaejeon
The mild and delicate flavor of potatoes pairs beautifully with the savory, subtly sweet fish cakes. Whether stir-fried or pan-fried, this combination is delightful. This pancake offers a satisfying chewiness from the fish cake and a comforting softness from the potato, making it a wonderful meal or a delightful appetizer. Its gentle flavor profile makes it suitable for everyone in the family.
Main Ingredients
- 2 medium potatoes, peeled
- 150g rectangular fish cakes (eomuk)
- 1/4 onion
- 3-4 Tbsp potato starch (not flour)
Seasoning & Others
- 2-3 Tbsp water (to adjust batter consistency)
- 1/3 tsp salt (adjust to taste)
- Pinch of black pepper
- Generous amount of cooking oil
- 2-3 Tbsp water (to adjust batter consistency)
- 1/3 tsp salt (adjust to taste)
- Pinch of black pepper
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, peel the potatoes and julienne them as thinly as possible. Using a mandoline slicer will help you achieve thin and uniform strips. Briefly blanch the rectangular fish cakes in boiling water to remove excess oil, then slice them into strips similar in length to the potatoes. Thinly slice the onion as well.
Step 2
In a bowl, combine the julienned potatoes, fish cakes, and onion. Season lightly with salt and pepper. (Tip: If you are using a pre-seasoned pancake mix, you might want to omit or significantly reduce the salt, as the mix often contains enough salt.)
Step 3
Add about 3-4 tablespoons of potato starch. Gradually add 2-3 tablespoons of water, mixing until you achieve a batter consistency. The key is to coat the ingredients lightly without making the batter too thick. You want the ingredients to be the star, not the batter itself. Aim for a consistency where the ingredients just hold together. (Tip: Too much starch can lead to a chewy, less crispy texture, so use just enough to bind the ingredients.)
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Drop spoonfuls of the mixture onto the hot pan to form small pancakes, or shape it into one large pancake. Fry until golden brown and crispy on both sides, ensuring the inside is cooked through. (Tip: Making one large pancake can look more impressive and is easier to slice and serve.)
