Gochujang Fish Cake Pancakes recipe - ingredients, nutrition and when to eat it
These savory Korean pancakes are made with fish cakes and vegetables tossed in gochujang seasoning, then pan-fried until golden.
These savory Korean pancakes are made with fish cakes and vegetables tossed in gochujang seasoning, then pan-fried until golden. Chewy fish cakes take on a sweet and spicy flavor, making them a good side dish with rice or an evening snack.
Street food · 15 minutes to cook
Nutrition (per 250g serving): 485.8 kcal · protein 18.8g · carbohydrate 44.9g · fat 25g · sodium 1047.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Fish cakes are already seasoned, so you don’t need to add salt.
Tips: If the batter is too thin, add a little flour; if it’s too thick, add water a teaspoon at a time.
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Ingredients (1 serving)
- Fish cake — 100 g
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Egg — 1 pc
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Flour — 1 Tbsp
- Vegetable oil — 1 Tbsp