Chewy Fish Cake Pancakes (Eomukjeon)
Try a Unique Savory Pancake Dish: Making Chewy Fish Cake Pancakes!
Rummaging through the fridge last night, I found some fish cakes and crab sticks I bought for the kids. I thought, ‘I can make a delicious pancake dish with these!’ Introducing Eomukjeon, a delightful savory pancake featuring the chewy texture of fish cakes, a soft egg coating, and the crispness of fresh vegetables. It’s a perfect snack for kids or a special treat for any occasion.
Ingredients- 3 sheets of square fish cake (eomuk)
- 3 imitation crab sticks (kamaboko/surimi)
- 2 eggs
- A small amount of carrot (finely minced)
- A small amount of onion (finely minced)
- A small amount of green onion (chopped)
- A pinch of salt
- Vegetable oil, for cooking
Cooking Instructions
Step 1
First, prepare the vegetables. Finely mince the onion and carrot. Chop the green onions. Shred the imitation crab sticks by hand. Crack the 2 eggs into a bowl and whisk them well.
Step 2
Add the minced onion, carrot, chopped green onion, and shredded imitation crab sticks to the whisked eggs. Season the egg mixture with a pinch of salt. Stir everything together thoroughly with a spoon or whisk until well combined. If the batter seems too thin, you can add a little flour or pancake mix.
Step 3
Cut the square fish cakes into bite-sized pieces or desired shapes (e.g., in half, or into thirds). Heat a frying pan over medium heat and add a generous amount of vegetable oil. Arrange the fish cake pieces in a single layer in the pan. Be careful to prevent them from sticking.
Step 4
Using a spoon, scoop the egg batter and spread it evenly over each piece of fish cake, ensuring it’s well coated. Maintain medium-low heat to prevent the egg from burning. This ensures a perfectly cooked pancake.
Step 5
Once the bottom side of the fish cake pancake is golden brown, carefully flip it over using a spatula, ensuring it doesn’t break apart. Cook the other side until it’s also golden brown. The batter amount was just right for 3 fish cakes. For an extra flavor boost on the last pancake, try sprinkling a little black pepper before cooking – it adds a wonderful aroma! I’ve been enjoying adding pepper to dishes lately.
Step 6
Once both sides are beautifully golden brown and cooked through, remove the fish cake pancakes from the pan and drain any excess oil. Cut them into bite-sized pieces. Your delicious Eomukjeon is now ready! The combination of chewy fish cake, soft egg, and crisp vegetables is incredibly satisfying. It offers a unique twist on traditional fish cake dishes. Enjoy making and sharing this delightful treat!
