Spicy Fish Cake Salad recipe - ingredients, nutrition and when to eat it
This spicy fish cake salad combines thinly sliced fish cakes and crisp vegetables tossed in a gochujang dressing.
This spicy fish cake salad combines thinly sliced fish cakes and crisp vegetables tossed in a gochujang dressing. It’s chewy, tangy, and spicy, making a tasty side for a summer meal or an easy snack.
Street food · 15 minutes to cook
Nutrition (per 213.8g serving): 333.9 kcal · protein 14.1g · carbohydrate 45.2g · fat 11g · sodium 1129.3mg
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: Pat the cucumber dry with a paper towel so it doesn’t water down the dressing.
Tips: Briefly blanching the fish cakes in hot water takes some of the surface oil off.
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Ingredients (1 serving)
- Fish cake — 120 g
- Cucumber — 0.3 pc
- Onion — 0.1 pc
- Gochujang — 0.5 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp