How to Make Korean Fish Cake Hot Bars
Translated from Korean, the language of the original page.
깨주부 published this recipe on 10000recipe.com, in Korean. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by MoInd on SeeMeCook
A simple hot bar made by blending fish cake, eggs, and leftover vegetables, then rolling the mixture in a tamagoyaki pan. Enjoy the fish cake hot bars sold at highway rest stops at home with ease.
- Time
- 30 minutes
- Cuisine
- East Asian
Ingredients
- 200 g
- 200 g
- 15 g
- 10 g
- 45 g
Weights are estimates. Together, the ingredients weigh about 470 g before cooking, which is about 235 g per serving.
Steps
Using a cutting board and knife, finely chop the fish cakes, carrot, Korean zucchini, and green onion.
Put the chopped fish cakes and vegetables in a blender and blend until smooth.
Transfer the blended mixture to a bowl. Add 4 eggs and two pinches of salt, then mix well.
Grease a tamagoyaki pan with cooking oil and pour in the mixture.
Starting at one end, roll the mixture up as it cooks.
Insert a skewer into each finished hot bar.
Drizzle with ketchup to finish.
Notes
The source does not specify the type or amount of oil to use in the pan, the cooking temperature, or the exact cooking time. The weight and nutritional information may vary depending on the size and type of fish cakes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 307
- Protein
- 26 g
- Carbs
- 19 g
- Fat
- 14 g
- Fiber
- 1 g
Where the calories come from
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