Have you ever craved a delicious seafood snack that’s both easy to make and packed with bold Korean flavors? Korean fish cakes with scallops are the perfect answer! These tender, savory bites are a staple of Korean street food, known for their versatility and satisfying taste. Whether you’re a fan of quick Korean recipes or looking to elevate your homemade seafood dishes, this recipe will guide you step-by-step to create something truly special. With simple ingredients like fresh scallops, soy sauce, and sesame oil, you’ll have a dish that’s perfect for appetizers, lunchboxes, or even weeknight dinners. Let’s dive in and bring a taste of Korea to your kitchen!

Key Benefits of Korean Fish Cakes with Scallops

Korean fish cakes with scallops are more than just a delicious seafood treat—they’re a versatile and nutritious addition to your recipe repertoire. Here’s why you’ll love making and enjoying them:

• Quick and Easy to Prepare: Perfect for busy weeknights, this recipe comes together in no time, making it ideal for home cooks of any skill level.
• Packed with Flavor: The combination of tender scallops, savory fish paste, and a hint of soy sauce creates a rich and satisfying taste that captures the essence of Korean cuisine.
• A Healthier Option: These fish cakes are high in protein, low in calories, and can be pan-fried, steamed, or baked depending on your dietary preferences.
• Customizable to Your Taste: Add your favorite ingredients, like spicy gochujang or fresh herbs, to make the recipe uniquely yours.
• Great for Any Occasion: Whether served as a snack, appetizer, or part of a main meal, these fish cakes are sure to impress your family and friends.

With these benefits, it’s clear that Korean fish cakes with scallops are not just a recipe—they’re an experience worth savoring. Ready to dive in? Let’s get started!

Ingredients for Korean Fish Cakes with Scallops

Before you get started, let’s make sure you have all the essential ingredients for this mouthwatering dish. The beauty of this recipe is that it uses fresh, simple ingredients that you might already have in your kitchen, while still delivering bold Korean flavors. Here’s what you’ll need:

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Key Ingredients:

• Fresh Scallops: 1/2 pound (roughly 8–10 scallops), finely chopped
• Fish Paste: 1/2 pound (or substitute with a good-quality fish fillet like cod or tilapia, minced)
• Green Onions: 2, finely chopped for a fresh, mild onion flavor
• Garlic: 2 cloves, minced to add aromatic depth
• Soy Sauce: 2 tablespoons, to bring in a savory umami kick
• Sesame Oil: 1 tablespoon, for that rich, nutty flavor that defines Korean cuisine
• Cornstarch: 2 tablespoons, to bind everything together and create a smooth texture
• Salt: 1/2 teaspoon, to balance the flavors
• Pepper: A pinch, for a subtle kick
• Optional: Gochujang (Korean chili paste) for a spicy, tangy twist

For Frying:

• Vegetable Oil: 2 tablespoons, for crisping up those golden fish cakes

Helpful Tips:

• Choosing Fresh Scallops: Fresh scallops are key to achieving a delicate flavor. If you’re using frozen scallops, be sure to thaw them completely and pat them dry to avoid excess moisture.
• Fish Paste Substitution: If you can’t find fish paste, any firm white fish like cod or tilapia will do the trick. Just ensure it’s minced finely for the best texture.
• Adjusting Spice Level: If you’re a fan of spicy food, don’t hesitate to add a little extra gochujang or even a dash of chili flakes.

Now that you’ve got your ingredients ready, let’s move on to the next step and bring these flavors together!

How to Make Korean Fish Cakes with Scallops

Now that we have all our ingredients ready, let’s dive into the process of making these delicious Korean fish cakes with scallops! Don’t worry—this recipe is simple and fun, and I’ll walk you through each step to make sure everything comes out perfectly.

Step 1: Prepare the Ingredients

Start by finely chopping the scallops and any fish fillet you’re using if you’re not opting for fish paste. Make sure the pieces are small enough to blend smoothly into the mixture. Next, chop the green onions and mince the garlic. The fresher, the better!

Step 2: Mix the Base

In a large mixing bowl, combine the fish paste (or minced fish), scallops, green onions, and garlic. Add the soy sauce, sesame oil, and salt, and give everything a good stir. The soy sauce adds a savory depth, while the sesame oil brings that rich, nutty aroma we love in Korean cuisine.

Step 3: Bind the Mixture

Now, to help everything come together, add the cornstarch to the mixture. This will give the fish cakes a nice texture and help hold everything together. Use your hands or a spoon to mix everything thoroughly until it feels smooth and cohesive.

Step 4: Shape the Fish Cakes

Once your mixture is ready, it’s time to shape the fish cakes. Take small portions of the mixture and roll them into little balls or oval shapes—about the size of a golf ball. Press them lightly to flatten into a patty shape. You should end up with 8-10 fish cakes, depending on the size.

Step 5: Fry the Fish Cakes

Heat a non-stick pan over medium heat and add a little vegetable oil. Once the oil is hot, carefully add your fish cakes to the pan. Fry them for about 2-3 minutes per side, or until they’re golden brown and crisp. Don’t overcrowd the pan—give each fish cake some space to crisp up perfectly.

Step 6: Serve and Enjoy!

Once the fish cakes are golden and crispy, remove them from the pan and place them on a paper towel to drain any excess oil. Serve immediately, either on their own or with a flavorful dipping sauce like soy sauce or gochujang.

Pro Tips:

• Consistency Check: If your mixture feels too runny or difficult to shape, add a bit more cornstarch. This will help create the right texture.
• Shaping the Cakes: If you prefer smaller, bite-sized pieces, feel free to shape them into mini patties for a fun twist.
• Alternate Cooking Methods: If you’re looking for a lighter option, you can steam the fish cakes instead of frying them. Simply place them in a steamer basket over boiling water for about 10 minutes.

This simple step-by-step method makes these Korean fish cakes with scallops incredibly easy to whip up at home. Ready to try it yourself? Let’s keep going!

Pro Tips and Variations for Korean Fish Cakes with Scallops

Now that you’ve mastered the basics, let’s explore a few pro tips and variations to take your Korean fish cakes with scallops to the next level! These simple tweaks will help you customize the recipe to suit your preferences and ensure each batch turns out perfectly every time.

1. Perfecting the Texture

• For a Smoother Mixture: If you prefer a finer texture for your fish cakes, try pulsing the scallops and fish paste in a food processor before mixing. This will give you a smoother, more refined base that holds together beautifully.
• Adding Tofu for a Lighter Texture: If you’re looking for a lighter option, add silken tofu to the mixture. This will not only lighten the texture but also give the fish cakes a tender, melt-in-your-mouth consistency.

2. Experimenting with Other Seafood

• Shrimp or Crab: While scallops are the star of this dish, don’t be afraid to get creative with other seafood! Finely chopped shrimp or crab meat can be added for a twist. These options bring a delicate sweetness and extra seafood flavor.
• Smoked Fish: For a smoky depth, swap out some of the fish paste for smoked mackerel or smoked salmon. It will infuse your fish cakes with a unique, savory richness.

3. Seasoning Customization

• Spicy Kick: If you love heat, add extra gochujang (Korean chili paste) to the mixture for a spicy flavor, or mix in some chili flakes to your oil before frying. A dash of ginger can also add an aromatic zing that complements the scallops beautifully.
• Herb Infusion: Fresh herbs like cilantro or basil can elevate the flavor and give your fish cakes a fresh, vibrant twist. Simply chop them finely and stir into the mixture.

4. Healthier Alternatives

• Baked Fish Cakes: For a healthier version, skip the frying and opt for baking. Arrange the fish cakes on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 15–20 minutes, flipping halfway through. This method still yields a crispy, golden crust, but with less oil.
• Gluten-Free Option: If you need a gluten-free version, simply replace the cornstarch with rice flour or a gluten-free all-purpose flour blend. These work perfectly to bind the mixture without compromising the texture.

5. Storing and Reheating

• Freezing for Later: These fish cakes freeze beautifully! Once shaped, place them on a baking sheet lined with parchment paper and freeze for about 1 hour. Then, transfer them to a zip-top bag and store for up to 3 months. To cook, simply fry or bake from frozen—no need to thaw!
• Reheating: If you have leftovers (which I doubt, but just in case!), reheat them in a pan over low heat to preserve their crispy texture, or pop them in the oven at 350°F (175°C) for about 5 minutes.

By experimenting with these tips and variations, you can easily make Korean fish cakes with scallops your own. Whether you prefer them spicy, extra crispy, or with a unique seafood twist, there’s no wrong way to enjoy this dish. Get creative and have fun with it!

Serving Suggestions for Korean Fish Cakes with Scallops

Once your Korean fish cakes with scallops are perfectly cooked, it’s time to serve them up and take your meal to the next level. This dish is incredibly versatile and pairs well with a variety of sides and sauces to suit your mood or the occasion. Here are a few serving ideas to inspire you:

1. Classic Korean Dipping Sauce

The best way to enjoy these fish cakes is with a flavorful dipping sauce. Here’s a simple recipe to complement the savory, umami-rich taste of the fish cakes:

• Soy Sauce: 2 tablespoons
• Rice Vinegar: 1 tablespoon
• Sesame Oil: 1 teaspoon
• Gochujang (optional, for spice): 1 teaspoon
• Honey: 1 teaspoon (for a touch of sweetness)

Simply whisk these ingredients together until smooth, and serve as a dipping sauce on the side. The salty, sweet, and spicy combination will enhance the flavor of the fish cakes with every bite.

2. Korean Side Dishes (Banchan)

For an authentic Korean meal experience, serve your fish cakes with a few traditional banchan (side dishes). Here are some favorites to pair with:

• Kimchi: A tangy, spicy fermented cabbage side that adds a crunchy, bold contrast to the soft fish cakes.
• Pickled Vegetables: Sweet and sour pickled radishes or cucumbers are a refreshing balance to the richness of the fish cakes.
• Steamed Rice: A simple bowl of steamed white rice is the perfect base for soaking up the delicious sauce and flavors of the fish cakes.

3. Fresh Salad

If you prefer something lighter, a crisp, fresh salad makes the perfect accompaniment. Try a simple cucumber salad dressed with rice vinegar and a pinch of salt, or a vibrant mixed greens salad with a light sesame dressing. The freshness of the salad will balance out the rich, savory taste of the fish cakes.

4. Noodles for a Complete Meal

For a more filling option, serve your Korean fish cakes with a bowl of noodles. You could try a simple Japchae (Korean stir-fried glass noodles) or bibim guksu (spicy cold noodles). The noodles will add texture and turn the dish into a hearty meal.

5. Garnishing for Extra Flavor

Top your fish cakes with a garnish to add a burst of flavor and color:

• Sesame Seeds: Toasted sesame seeds add a nutty crunch and make the dish look even more appetizing.
• Fresh Cilantro or Parsley: A sprinkle of chopped herbs will brighten up the presentation and enhance the freshness of the dish.
• Sliced Chili Peppers: If you like it spicy, add a few thin slices of fresh chili pepper on top for an extra kick.

These serving suggestions are sure to turn your Korean fish cakes with scallops into a meal everyone will love. Whether you’re serving them as a light snack, a side dish, or the main event, these fish cakes will shine with the right accompaniments. Enjoy!

Conclusion

And there you have it—delicious, crispy Korean fish cakes with scallops made simple! Whether you’re a seasoned cook or a beginner, this recipe offers a delightful balance of fresh seafood and savory Korean flavors that’s easy to prepare and guaranteed to impress. These fish cakes are perfect as a main dish, a snack, or an appetizer, and they pair wonderfully with a variety of sides.

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple ingredients and steps, you can have a delicious, homemade dish in no time.
• Customizable: Feel free to experiment with different seasonings, seafood, or cooking methods. This recipe is flexible and can be tailored to your tastes.
• Versatile: Serve them as part of a Korean feast or enjoy them as a standalone treat. No matter how you serve them, they’re sure to be a hit!

Make it Your Own

Remember, the beauty of this dish is in its versatility. You can add your own twist with extra spices, herbs, or even swap out the scallops for other seafood. Once you master the basic recipe, the possibilities are endless!

Thank you for following along with this recipe. I hope you find as much joy in making and eating these Korean fish cakes with scallops as I do. Happy cooking, and enjoy your tasty creation!

FAQs About Korean Fish Cakes with Scallops

Here are some commonly asked questions to help you make the most of your Korean fish cakes with scallops. Whether you’re a first-timer or looking to perfect your technique, these tips will answer some of your burning questions.

These FAQs cover some of the most common questions and concerns you might have when making Korean fish cakes with scallops. Don’t hesitate to get creative and tweak the recipe to suit your taste! Happy cooking!