My Korean Kitchen · by Sue | My Korean Kitchen★ 4.5 (2)
How to Make Korean Fish Cakes for Soup
NUTRITION · PER SERVING18M COOK
CAL 7%·PRO 33%
CARBS 8G24% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 3G23% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade Korean fish cakes made with white fish, calamari, and shrimp. A building block for soups and broth-based dishes.
componentkoreanfishshellfish⚙️ food processor🥄 saucepandairy free
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Nutrition & ingredients
Ingredients
serves 5- 260 g boneless skinless white fish fillet
- 160 g skinless squid body ((5.6 ounces), Squid legs can be used too. I used frozen squid.)
- 80 g shelled prawns ((2.8 ounces), I used frozen banana prawns.)
- 55 g yellow onion ((1.9 ounces), peeled)
- 1 extra large egg white
- 1 tsp rice wine ((mirim))
- 1 tsp white sugar
- 1 tsp fine salt
- 2 Tbsp potato starch
- 2 Tbsp all purpose flour
- 4 to 5 cups water (to boil fish cakes)
At a glance
PER SERVING · TIME 18M
CAL 7%·PRO 33%
CARBS 8G24% OF CAL
1G FIBER0G ADDED0G INTRINSIC6G OTHER2G TOTAL SUGAR
FAT 3G23% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 698mg
- Total sugar
- 2g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 279mg
- Calcium
- 37mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 698MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.