Korean Fish Cake Recipe

I started making my own **korean fish cake recipe** because I wanted to capture that fresh, chewy texture that store-bought versions often lack.

This recipe transforms a classic street food into a hearty, fun **korean fish cake recipe** for family-friendly dinners, featuring a crispy exterior and a molten, spicy-sweet kimchi and mozzarella center. While store-bought fish cakes are convenient, making them fresh at home allows for a truly special twist. We’ll combine a simple fish paste with a quick stuffing technique, creating a homemade version that is both comforting and impressive. Get ready for a delicious new take on Korean home cooking.

Ingredients

• Boneless, Skinless White Fish Fillets: Use 450 g (1 pound) of firm white fish like cod or pollock. Ensure the fish is thawed completely and patted very dry to remove excess moisture; this prevents the final **korean fish cake** from becoming watery or having a gummy texture. Avoid oily fish like salmon, as it will change the flavor profile significantly.
• Tapioca Starch: Use 60 g (1/2 cup) tapioca starch, which acts as the primary binder and creates a wonderfully chewy texture. Tapioca starch is essential for authentic fish cake texture; cornstarch can be used as a last resort but will result in a slightly different bite.
• Egg White: Use 1 large egg white to help bind the fish paste and add structure. The protein in the egg white ensures the fish cake holds its shape during steaming and frying.
• Seasonings: You’ll need 5 g (1 teaspoon) granulated sugar, 3 g (1/2 teaspoon) fine sea salt, 1 g (1/4 teaspoon) ground white pepper, and 5 ml (1 teaspoon) toasted sesame oil. These seasonings balance the savoriness of the fish and enhance the overall Korean flavor profile. The small amount of sugar balances the savory saltiness and complements the kimchi filling.
• Kimchi and Mozzarella Filling: Use 120 g (4 ounces) finely chopped kimchi, ensuring it is thoroughly squeezed dry to prevent excess liquid from ruining the fish cake structure. Combine this with 120 g (4 ounces) shredded mozzarella cheese, which melts beautifully to create the signature gooey center. I always make sure the kimchi is extra dry, otherwise it can make the fish paste hard to seal.
• Frying Oil and Garnish: You’ll need 30 ml (2 tablespoons) vegetable oil for pan-frying the steamed fish cakes. Garnish with 2-3 green onions (scallions), thinly sliced, to add a fresh, vibrant contrast in color and flavor.
• Dipping Sauce: The dipping sauce consists of 45 ml (3 tablespoons) alcohol-free soy sauce, 15 ml (1 tablespoon) toasted sesame oil, 2 g (1 teaspoon) gochugaru (Korean chili flakes) for optional heat, and 5 g (1 teaspoon) minced garlic. Whisk these together for a simple, classic dipping sauce to serve on the side.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prepare the Fish Paste Base: Roughly chop the dried fish fillets into 2.5 cm (1-inch) pieces. Add the chopped fish, tapioca starch, egg white, sugar, salt, white pepper, and 5 ml (1 teaspoon) toasted sesame oil to a food processor. Process until a smooth, sticky paste forms, scraping down the sides as necessary, but avoid overmixing which can make the paste tough and rubbery.
2. Create the Kimchi-Mozzarella Filling: In a small bowl, combine the finely chopped and thoroughly squeezed kimchi with the shredded mozzarella cheese. Squeezing the kimchi dry is critical for a good result; excess moisture will make the **korean fish cake** soggy and hard to seal.
3. Form and Stuff the Fish Cakes: Lightly oil your hands to prevent sticking. Take about 2 tablespoons (30 ml) of the prepared fish paste and flatten it into a 7.5 cm (3-inch) rectangle or oval shape on a clean surface. Place about 1 tablespoon (15 ml) of the kimchi-mozzarella filling in the center of the fish paste. Carefully fold the edges of the fish paste over the filling, sealing tightly and shaping into a compact, flat rectangle or oval about 1.5 cm (0.6 inch) thick; ensure there are no cracks where the filling can escape during cooking. Repeat until all 8-10 fish cakes are formed. If the paste is too sticky to handle, chill it for 10 minutes to firm it up before forming the **korean fish cake** shapes.
4. Steam the Fish Cakes: Prepare a steamer basket by lining it with parchment paper or lightly oiling it to prevent sticking. Arrange the fish cakes in a single layer in the steamer basket, leaving space between them so they don’t stick together during steaming. Steam over simmering water for 8-10 minutes, or until the fish cakes are firm to the touch and cooked through.
5. Prepare the Dipping Sauce and Pan-Fry: While the fish cakes steam, whisk together all dipping sauce ingredients in a small bowl. Once steamed, remove fish cakes from the steamer and let cool slightly while you heat 30 ml (2 tablespoons) vegetable oil in a large non-stick skillet over medium-high heat. Carefully add the steamed fish cakes to the hot skillet and pan-fry for 3-4 minutes per side, or until golden brown and crispy, ensuring the cheese inside is melted and gooey. Adjust heat as needed to prevent burning, as the exterior browns quickly.
6. Slice and Serve: Remove the hot fish cakes from the skillet and place them on a cutting board. For the best visual presentation of the gooey center, immediately slice each **korean fish cake** diagonally in half. Arrange the warm, sliced fish cakes on a serving platter, fanning out the halves slightly to showcase the molten kimchi-mozzarella filling. Drizzle a small amount of the prepared dipping sauce over the exposed filling and generously sprinkle with thinly sliced green onions for garnish.

Freezing and Storing Your Homemade Fish Cakes

Homemade fish cakes are perfect for a family-friendly meal prep. Follow these tips to keep them fresh and ready for quick reheating.

Storage for Meal Prep

Cooked fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or air fryer until warmed through; avoid microwaving as it can make them tough.

Freezing Cooked Fish Cakes

To freeze, let the pan-fried fish cakes cool completely. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer frozen fish cakes to a freezer-safe bag or container, separating layers with parchment paper, and store for up to 2 months. Reheat from frozen by pan-frying over medium heat until crispy and warmed through.

Freezing Raw Fish Cakes

You can also freeze the raw, shaped fish cakes before steaming or frying. Place the shaped fish cakes on a parchment-lined baking sheet and freeze until solid. Transfer to a container and store for up to 1 month. To cook, steam directly from frozen, adding an extra 3-5 minutes to the steaming time before pan-frying.

Make-Ahead Tips for Easy Weeknight Meals

Pre-Chopped Filling

Prepare the kimchi and mozzarella filling mixture up to 2 days ahead of time. Store it tightly sealed in the refrigerator, ensuring the kimchi is well-drained before mixing with the cheese.

Dipping Sauce Prep

The dipping sauce can be prepared in advance and stored in a sealed jar in the refrigerator. Shake well before serving.

Cook in Batches

Make a large batch of the fish cakes during weekend meal prep. Steam and pan-fry the entire batch, then freeze half for a quick weeknight meal later in the week (see Freezing instructions).

FAQs

Can I make these without a food processor?

Yes, you can finely mince the fish by hand with a sharp knife and then mash it with the seasonings using a heavy spoon or mortar and pestle. The texture will be slightly chunkier than using a food processor, but still delicious.

Is squeezing the kimchi dry really necessary?

Absolutely. If the kimchi is too wet, it will release moisture during cooking and make the inside of the fish cake soggy, potentially causing the paste to separate from the filling. This is the most important step for achieving a proper seal and avoiding a mess.

What if I can’t find tapioca starch?

While tapioca starch gives the best chewy texture, you can substitute cornstarch (cornflour) in equal measure. The resulting fish cakes will be slightly less elastic but still hold together well.

Can I use pre-made fish cake sheets instead of making the paste from scratch?

This korean fish cake recipe is designed around the fresh fish paste; pre-made sheets often have a different texture and flavor profile, so they would not work as a direct substitute for this specific recipe, especially for the stuffing and shaping steps.

Why do I need to steam the fish cakes first before frying?

Steaming ensures the fish cakes cook through fully and helps set the shape, while pan-frying creates the crispy, golden-brown exterior and melts the cheese. Skipping steaming can lead to raw centers and overcooked exteriors. I always steam them first to guarantee the filling is hot and gooey when I serve them.

Can I make this korean fish cake recipe non-spicy for kids?

To make it kid-friendly, omit the gochugaru from the dipping sauce. If serving to very small children, consider skipping the kimchi in the filling and replacing it with finely minced cooked carrots or sweet corn for a milder flavor, while keeping the mozzarella. This adaptation keeps the core elements of a satisfying high-protein snack for the family.

Conclusion

This unique korean fish cake recipe offers a level of comfort and flavor that you simply cannot get from a package. The combination of savory fish, spicy kimchi, and melted mozzarella creates a delicious and satisfying meal or snack.

Save this recipe to Pinterest for later and create this delicious new twist on a classic for your next family dinner.

korean fish cake recipe

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• Author: Madison Clarke
• Total Time: 45 minutes
• Yield: 8 fish cakes 1x
• Diet: General

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Description

This recipe transforms a classic Korean street food into a hearty, fun meal, featuring a crispy exterior and a molten, spicy-sweet kimchi and mozzarella center. The homemade fish cakes offer a fresh, chewy texture and are perfect for a family-friendly dinner.

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Ingredients

Scale 1x2x3x

• 450 g white fish fillets, skinless and boneless (such as cod or pollock)
• 60 g tapioca starch
• 1 large egg white
• 5 g granulated sugar
• 3 g fine sea salt
• 1 g ground white pepper
• 5 ml toasted sesame oil
• 120 g kimchi, finely chopped and thoroughly squeezed dry
• 120 g shredded mozzarella cheese
• 30 ml vegetable oil, for frying
• 2–3 green onions, thinly sliced for garnish
• 45 ml soy sauce
• 15 ml toasted sesame oil
• 2 g gochugaru (Korean chili flakes), optional
• 5 g minced garlic

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Prepare Fish Paste Base: Roughly chop the white fish fillets. In a food processor, combine the chopped fish, tapioca starch, egg white, sugar, salt, pepper, and sesame oil. Process until a smooth, sticky paste forms, scraping down sides as needed. Avoid overmixing.
2. Prepare Kimchi Filling: In a small bowl, combine the finely chopped and squeezed dry kimchi with the shredded mozzarella cheese.
3. Form and Stuff Fish Cakes: Lightly oil your hands. Flatten 2 tablespoons of fish paste into a 7.5 cm (3-inch) rectangle. Place about 1 tablespoon of the filling mixture in the center. Carefully fold the edges of the paste over the filling and seal tightly, shaping into a flat rectangle or oval about 1.5 cm thick. Repeat to form 8-10 fish cakes.
4. Steam Fish Cakes: Prepare a steamer basket by lining it with parchment paper or oiling it lightly. Arrange the fish cakes in a single layer in the steamer, leaving space between them. Steam over simmering water for 8-10 minutes, or until the cakes are firm to the touch.
5. Pan-Fry and Prepare Sauce: While steaming, whisk together all dipping sauce ingredients in a small bowl. Heat the vegetable oil in a non-stick skillet over medium-high heat. Pan-fry the steamed fish cakes for 3-4 minutes per side until golden brown and crispy, ensuring the cheese inside is melted.
6. Slice and Serve: Remove the hot fish cakes from the skillet and place them on a cutting board. Slice each fish cake diagonally in half to showcase the molten filling. Arrange on a serving platter, garnish with sliced green onions, and serve immediately with the dipping sauce on the side.

Notes

Squeezing the kimchi thoroughly dry is critical for a good result and proper sealing. If the fish paste becomes too sticky to handle during shaping, chill it for 10 minutes to firm it up before continuing.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Steaming
• Cuisine: Korean

Nutrition

• Serving Size: 1 fish cake
• Calories: 180 kcal
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 50 mg