Homemade Korean Fishcakes

AJI-SHIO® Garlic Seasoning Mix


For the fishcake:
  • 1/2 kilo (500g) Fish fillet, finely chopped
  • 1/2 cup (100g) Squid, finely chopped
  • 1/4 cup (45g) Yellow onion, minced
  • 1/4 cup (50g) Carrots, minced
  • 3 Tbsps. (30g) Red bell pepper, minced
  • 1/4 cup (10g) Spring onion, minced
  • 1 pc (40g) Egg, chicken
  • 3/4 pack (12g) AJI-SHIO® Garlic Seasoning Mix
  • 1 1/2 Tbsps. (23g) White sugar
  • 1 Tbsp. (15ml) Rice wine
  • 2 Tbsps. (20g) All-purpose flour
  • 2 cups (500ml) Cooking oil
For the broth:
  • 2 cups (500ml) Water
  • 1/2 cup (50g) Onion leeks, chopped
  • 1/4 cup (20g) Dried bisugo
  • 1/4 cup (50g) Korean radish, chopped


  1. BLEND. In a food processor, combine fish fillet, squid, onion, carrot, red bell pepper, spring onion, egg, AJI-SHIO® Garlic, sugar, rice wine, and flour. Blend until smooth.
  2. FREEZE. On a large tray, spread the mixture to make thin sheets. Place in the freezer for an hour.
  3. DEEP-FRY. In a pan, heat oil. Slice the fishcakes into rectangular sheets then deep-fry until golden brown. Drain excess oil using strainer or colander. Set aside to cool then place the fishcakes in skewers.
  4. BOIL & SERVE. In a pot, combine water, onion leeks, bisugo, and korean radish. Let it boil for 5-10 minutes until radish is soft. Add onion leeks. Transfer to a bowl then add fishcakes on the side. Serve and enjoy!

Cooking Tips

You can mold your fishcakes to whatever shape you prefer. You can form them into thick sticks or chunks. Just make sure to lower the heat during frying to ensure that the fishcake will be cooked through.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 2 pcs (100g) + 1/2 cup broth (100ml)

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Nutrition Facts

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Good to Know Nutrition Facts

Putting vegetables in fishcake increases its nutrient value such as fiber and antioxidants.


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