Fried Fish Cake Recipe Korean: Street Food Crispiness in Every Bite

Korean street food at its finest, these fish cakes deliver a crispy exterior with a tender, bouncy interior in every bite. The secret lies in the surimi base and a carefully balanced mix of vegetables and seasonings.

This traditional recipe brings authentic flavors to your kitchen with simple ingredients and foolproof frying techniques. The process ensures a golden-brown finish without excessive oil absorption.

What you’ll achieve is a dish that’s both comforting and satisfying, with a texture that’s crispy outside and soft inside. The aromatic blend of spices creates a taste that’s unmistakably Korean.

Serve hot with dipping sauces or as part of a larger meal. This method guarantees restaurant-quality results every time.

Ingredients for Fried Fish Cake Recipe Korean

Authentic Korean street food ingredients for crispy, bouncy fish cakes with bold flavors.

The surimi base is non-negotiable for authentic texture. Look for high-quality pollock surimi at H Mart or Korean grocery stores—it’s often sold as crab stick. Avoid imitation products with excessive fillers; the ingredient list should be short. Freshness matters, so check the packaging date. For the vegetables, julienne them uniformly (about 2 inches long) for even cooking and texture.

No surimi? Fresh white fish fillets (like cod or pollock) can be pulsed in a food processor to mimic the texture, but the flavor won’t be identical. Swap carrots and zucchini for shredded cabbage or bean sprouts if preferred. For gluten-free frying, replace all-purpose flour with glutinous rice flour. The sesame oil is key—Kadoya brand is a reliable choice for authentic taste.

Fry in small batches to avoid overcrowding (keeps 3-4 days in the fridge). Reheat in a toaster oven or air fryer to restore crispiness. For make-ahead, shape the cakes and refrigerate uncooked for up to 24 hours. Always fry from chilled for best texture.

Step-by-Step Instructions for Korean Fried Fish Cake

Master the technique for achieving that signature crispy exterior and tender interior.

Step 1: Prepare and Shred the Surimi Mixture

In a large mixing bowl, combine the 1 lb Surimi with 0.5 cup Carrots, 0.5 cup Zucchini, 0.25 cup Green Onions, 3 cloves Garlic Cloves, and 1 tbsp Ginger. I find that using a fork to break the surimi into fine shreds creates the ideal texture for these cakes.

Add the 2 tbsp Soy Sauce, 1 tbsp Sesame Oil, 1 tsp Sugar, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Mix thoroughly until all ingredients are evenly distributed. The soy sauce should coat every piece, giving it that authentic savory depth.

Step 2: Bind with Egg and Dry Ingredients

Create a well in the center of the mixture and add the 2 whole Eggs. Lightly beat the eggs directly in the bowl before incorporating them into the surimi mixture. This ensures even distribution without overworking the proteins.

Sprinkle the 0.5 cup All-Purpose Flour and 0.25 cup Cornstarch over the mixture. Gently fold everything together until just combined. The cornstarch is what will give your fish cakes that extra-crisp coating when fried. The batter should hold together when pressed but not be overly sticky.

Step 3: Form and Rest the Fish Cakes

Divide the mixture into 8 equal portions (this will serve 4). Shape each portion into a flat, round cake about ½-inch thick. I find that wetting my hands slightly prevents sticking while shaping.

Place the formed cakes on a parchment-lined tray and refrigerate for 15 minutes. This resting period firms up the cakes, making them easier to handle and preventing breakage during frying. The edges should look smooth and hold their shape when transferred.

Step 4: Deep-Fry to Golden Perfection

Heat the 1 cup Neutral Oil in a deep skillet over medium-high heat until it reaches 350°F. To test the temperature, drop a small piece of batter into the oil—it should sizzle immediately and float to the surface.

Carefully slide 2-3 fish cakes into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side until they develop a deep golden brown crust. The cornstarch in the mixture will create a beautifully crisp exterior.

Using a slotted spoon, transfer the fried cakes to a wire rack or paper towel-lined plate. The internal temperature should reach 165°F to ensure they’re cooked through. The cakes should be crispy on the outside while remaining tender and moist inside.

Storing and Reheating fried fish cake recipe korean

Refrigerator Storage

Let your fish cakes cool completely before storing—I use glass containers with tight lids. They’ll keep in the fridge at 40°F or below for up to 3 days. The texture stays best when stored in a single layer to prevent squishing. ❄️

Freezer Storage

For longer storage, freeze cooked cakes on a tray first, then transfer to ziplock bags with parchment between layers. They’ll last 2 months without losing quality. I always label bags with the date to track freshness.

Air Fryer Reheating

This is my go-to method for restoring crispiness. Preheat to 375°F and cook for 3-4 minutes, flipping halfway. No oil needed—they’ll come out just as crunchy as fresh. 🔥

Oven Reheating

Preheat to 400°F and place cakes on a wire rack over a baking sheet. Bake for 5-7 minutes, turning once. This keeps them from getting soggy on the bottom.

Microwave Option

For quick reheating, use 50% power for 1-2 minutes with a damp paper towel. They won’t be as crispy but will be tender and warm. Best for saucy dishes.

Frequently Asked Questions