Fish cakes are made from different kinds of fish mixed together like croaker or long tail. The different kinds of fish used to make fish cake can change based on the availability of the fish that season. For example if one type of fish was harvested more that year, then more of that fish would be used.
Fish cakes in Korea are available in different shapes, colors, and textures. They have a plush, chewy soft texture when cooked and a mild, sweet, savory flavor. Fish cakes can be stir-fried as a side dish, added to soups, or added to dishes like tteokbokki.
Before using your frozen fish cakes, soak them in cold water for 10 minutes. Remember to store your fish cakes in the freezer.
