Fish Cake Rice Balls with Tteokbokki Sauce
Bite-Sized Delight! Fish Cake Rice Balls (Easy Fish Cake Recipe, Perfect Lunchbox Menu, Recommended for Home Parties)
These fish cake rice balls were created for the Samjin Fish Cake recipe contest. We used ‘Cooking Fish Cakes for Tteokbokki’ which comes with a tteokbokki sauce. The inspiration was the fried rice you make at the end of eating instant tteokbokki. They are perfectly sized for a single bite, and the sweet and savory sauce is incredibly delicious, making them an ideal choice for lunchboxes or home parties. For younger eaters, we recommend Samjin Fish Cake’s ‘Our Family’s Picky Fried Cooking Fish Cake,’ which contains a bulgogi-flavored sauce.
Ingredients
- 2 sheets of square fish cake
- 1 bowl of cooked rice
- 1/2 onion
- 1 sheet of gimbap seaweed
Cooking Instructions
Step 1
1. Prepare Ingredients: We used Samjin Fish Cake’s ‘Our Family’s Picky Cooking Fish Cakes for Tteokbokki.’ The accompanying sauce is included and ready to use. (If using other tteokbokki fish cakes, prepare about 2 tablespoons of your preferred tteokbokki sauce.)
Step 2
2. Chop Ingredients: Cut the square fish cakes into 8 equal pieces. Finely mince the onion. Mincing the onion helps it distribute evenly when mixed with the rice.
Step 3
3. Sauté Onion: Lightly grease a pan with oil and sauté the minced onion over medium-low heat until it becomes translucent. Slowly sautéing the onion allows its sweetness to develop fully.
Step 4
4. Mix with Rice: Once the onion is translucent, add the warm cooked rice and the included seasoning packet (if any). Mix thoroughly with a spatula, ensuring the rice grains don’t clump together.
Step 5
5. Add Tteokbokki Sauce and Stir-fry: Add 2 tablespoons of the prepared tteokbokki sauce to the rice and onion mixture. Stir-fry until all ingredients are well combined. The key is to coat each grain of rice with the sauce.
Step 6
6. Let Cool Slightly: After mixing with the tteokbokki sauce, turn off the heat and let the mixture cool slightly. If you try to shape it while too hot, the rice can become mushy. Allow it to cool just enough so you can handle it comfortably.
Step 7
7. Grill Fish Cakes: Heat a clean, dry pan over medium-low heat. Place the 8 fish cake pieces in the pan and grill them until golden brown on both sides. Grilling enhances the fish cakes’ flavor and texture.
Step 8
8. Prepare Seaweed and Shape Rice Balls: Cut the gimbap seaweed into quarters, and then cut each quarter into further quarters, resulting in 16 small pieces. (These small seaweed pieces help prevent the fish cakes from unraveling and add a nice visual touch.) Scoop about a tablespoon of the rice mixture and shape it into a round ball with your hands, then gently roll it sideways to create a nigiri-like shape. Place a grilled fish cake on top of each rice ball, and wrap a piece of seaweed around the middle to secure it.
Step 9
9. Completion: Your delicious and easy-to-eat fish cake rice balls are ready! Enjoy your meal.
