Thursday, September 19, 2019

Korea, fish cake master

The dough he starts out with is mostly fish processed to molecules and mixed with egg, flour and potato starch and egg. Some recipes use self-rising flour. His dough appears soft and foamy, so there is probably some baking power in it. 

The fish portion of the dough is usually a combination that includes some form of white fish 50%, and sometimes squid 25% and sometimes a third, such as shrimp 25%. 

Similar to hushpuppies except not cornmeal. 

Then, vegetables added to that to create infinite variations. 




You're going to want to make this. I can tell. 

And they skipped the most important part. 

There are a billion videos about this on YouTube. Possibly only a million. 

I picked this one because she's cute.



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