This fish cake banchan recipe delivers the perfect balance of crispy Korean crunch and silky centers—just like the banchan you’d find at your favorite Korean restaurant. 🌟 The secret lies in using surimi-based fish cakes (or homemade versions) and pan-frying them until golden, then tossing them in a simple yet flavorful soy-garlic glaze.
I’ve tested this recipe countless times to ensure the texture is always spot-on, whether you’re serving it as a side dish or a snack.
What makes this recipe special is its simplicity and versatility. With just a handful of ingredients—fish cakes, flour, eggs, and a few pantry staples—you can create a dish that’s both satisfying and restaurant-quality.
The pan-frying method ensures a crispy exterior while keeping the inside tender, and the glaze adds a savory depth that ties everything together. It’s a dish that’s easy to customize, whether you’re adding finely chopped scallions or a pinch of sesame seeds for extra texture.
By the time you’re done, you’ll have a batch of golden, crispy fish cakes with a silky interior and a glossy, flavorful glaze that makes every bite irresistible. This banchan pairs perfectly with steamed rice, kimchi, and grilled meats, making it an essential addition to any Korean meal.
The best part? It’s ready in under 30 minutes, so you can have a delicious side dish on the table without spending hours in the kitchen.
Whether you’re serving this as part of a larger Korean spread or enjoying it as a standalone snack, this fish cake banchan is sure to impress. Let’s get started with the ingredients and instructions—you’ll be enjoying crispy, flavorful bites in no time.
Ingredients for fish cake banchan
Just 13 ingredients transform simple fish cakes into crispy Korean banchan perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Surimi-Based Fish Cakes 🐟 | 12 pieces | Frozen or fresh, square-cut preferred |
| All-Purpose Flour 🌾 | ½ cup | For light coating, sifted |
| Large Eggs 🥚 | 2 whole | Room temperature for even coating |
| Vegetable Oil 🫒 | 1 cup | High smoke point for frying |
| Soy Sauce 🍶 | ¼ cup | Light or regular, not low-sodium |
| Sesame Oil 🌰 | 1 tbsp | Toasted for nutty aroma |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| White Sugar 🍚 | 1 tbsp | Balances soy sweetness |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts |
| Toasted Sesame Seeds 🌱 | 1 tbsp | For garnish, optional but recommended |
| Salt 🧂 | ½ tsp | Adjust to taste after frying |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Rice Vinegar 🍶 | 1 tsp | Brightens glaze flavor |
The fish cakes are the star—surimi-based (like Goya or Hani) gives that authentic texture. Frozen is fine, but thaw them first for even cooking. Asian grocery stores usually carry the best selection, but check the regular freezer section too. If you’re feeling ambitious, you can make homemade versions with pollock or cod, but store-bought saves time without sacrificing flavor. Look for cakes that are firm but not rock-hard—they should have a slight give when pressed. For extra crispiness, pat them dry before coating.
No sesame oil? Toasted peanut oil works in a pinch, though it’ll taste different. Running short on green onions? Scallions or chives do the job, but chop them extra fine. The glaze is where the magic happens—balance is key. Too much sugar? Add a splash of rice vinegar to cut through it. Prefer less salt? Use low-sodium soy sauce but add an extra pinch of salt at the end. For a spicier kick, Korean red pepper flakes (gochugaru) can be mixed into the glaze. And if you can’t find toasted sesame seeds, regular sesame seeds toasted in a dry pan work just as well.
Fish cakes keep in the freezer for up to 3 months—just thaw before using. The glaze can be made ahead and reheated gently. For serving, arrange them on a platter with the sesame seeds sprinkled on top—they stay crispy for about 20 minutes at room temperature. If reheating, a quick pan-fry in oil for 1-2 minutes keeps them from getting soggy. This banchan reheats beautifully, so make extra for leftovers—it’s even better the next day when the flavors meld.
Why You’ll Love This Recipe
- No-Fuss Frying: I swear by the double-fry method here—first in shallow oil for that signature crunch, then a quick second pass for golden perfection. The surimi holds together like a dream, so no messy crumbling when you flip.
- Umami Bomb: That soy sauce bath after frying? Pure magic. The fish cakes soak up just enough to get this addictive balance of salty, savory, and slightly sweet—no fancy marinades or secret spices needed.
- Potluck Hero: Between us, these disappear at gatherings. They’re the kind of banchan that pairs with everything—rice, kimchi, even a simple salad. (Yes, even on a Tuesday night when you’re too tired to plan.)
- Budget Crunch-Saver: A single package of surimi stretches for weeks of snacks, and the rest of the ingredients? Pantry basics. I make a double batch, freeze half, and still have leftovers that taste better the next day—crispy edges intact.
Step-by-step instructions for crispy Korean fish cakes
Here’s how to achieve that perfect crunchy exterior with tender centers every time.
🍳 Step 1: Prepare the Glaze and Seasoning
In a small bowl, whisk together the 0.25 cup soy sauce, 1 tbsp white sugar, 1 tbsp sesame oil, 1 tsp rice vinegar, 0.5 tsp salt, and 0.25 tsp black pepper until fully combined. This glaze is what gives those fish cakes their signature sweet-savory flavor and helps create that glossy finish. The sugar balances the saltiness while the vinegar adds a bright tang that cuts through the richness.
Set this mixture aside while you prepare the rest of your ingredients. I like to give it a quick taste at this stage to adjust seasoning if needed—just remember these flavors will mellow slightly after frying. The glaze should coat the back of a spoon with a smooth, syrupy consistency. If it’s too thick, add a teaspoon of water to loosen it up.
👨🍳 Step 2: Create the Breading Station
In a shallow bowl, sift the 0.5 cup all-purpose flour to break up any lumps. This creates a light, even coating that will give your fish cakes that perfect crispy texture. In another bowl, lightly beat the 2 whole large eggs until just combined—they should be smooth but still slightly thick. The eggs act as the glue that helps the flour adhere to the fish cakes.
Here’s the thing—don’t skip the room temperature step for your eggs. Cold eggs won’t coat properly and can make your fish cakes gummy instead of crispy. If your eggs are straight from the fridge, let them sit at room temperature for about 15 minutes before using. You’ll know they’re ready when they’re slightly tacky to the touch but still hold their shape when you swirl them with a fork.
🔥 Step 3: Fry the Fish Cakes to Golden Perfection
Heat 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 350°F—you’ll see small bubbles forming around the edges of the pan. This is your signal that the oil is ready. Carefully add the 12 pieces surimi-based fish cakes in a single layer, being gentle so they don’t break apart. Fry for 2-3 minutes per side until they turn a beautiful golden brown color.
Don’t overcrowd the pan—frying in batches is worth the extra time. You want the oil to maintain its temperature and create that perfect crispy crust. I press down gently on each fish cake during the first minute to help them maintain their shape and ensure even contact with the hot oil. When they release easily from the pan and float slightly, they’re ready to drain. Transfer them to a paper towel-lined plate to remove excess oil.
🍳 Step 4: Coat with Glaze and Garnish
Working quickly while the fish cakes are still hot, place them on a wire rack set over a baking sheet. This keeps them crispy instead of steaming. Using a pastry brush, coat each fish cake generously with the prepared glaze mixture, letting any excess drip off. The heat from the fish cakes will help the glaze set almost immediately, creating that beautiful glossy finish.
While the glaze is still wet, sprinkle each fish cake with 1 tbsp toasted sesame seeds and thinly sliced green onions. I like to press the seeds and onions gently into the glaze so they stick. The sesame seeds add a wonderful nutty crunch, while the green onions bring a fresh contrast to the rich flavors. Let the fish cakes sit for 2-3 minutes to allow the glaze to fully set before serving.
Pro Tips For Making Fish Cake Banchan
- Freeze the Surimi First: Pop those surimi fish cakes in the freezer for 15–20 minutes before cutting them into strips. I learned this the hard way—skipping it makes them crumble when you slice, and nobody wants mushy banchan. Works like a charm, especially if they’re fresh out of the package.
- Coat Flour Like a Pro: Dredge the surimi strips in flour twice—first with a light shake to stick, then a second dip to seal. I used to rush this and end up with dry, gritty cakes. The double coat guarantees a crispy exterior without turning them into flour bombs.
- Egg Wash, Don’t Drown: Beat the egg with a splash of soy sauce (about 1 tablespoon per egg) for the wash—this adds flavor and helps the coating stick. Pouring straight egg makes it slick and hard to adhere; the soy cut makes all the difference.
- Fry in Batches, Keep Heat High: Don’t overcrowd the pan—fry in single layers with enough oil to coat the bottom (about 2 tablespoons). I was skeptical until I tried it: the oil stays hot, the cakes brown evenly, and you avoid the greasy, uneven mess from overloading. (Yes, even if you’re impatient like me.)
Regional styles of this recipe
Korean Home-Style
This is the version my Korean friends swear by—the one they make for family gatherings. They use square-cut surimi fish cakes (like Goya brand) and pan-fry them until they develop a deep golden crust.
The glaze is simpler here: just soy sauce, a touch of sugar, and sesame oil, with no vinegar. The key difference? They add 1 tsp grated ginger to the glaze for warmth. I’ve tested this version countless times, and it’s always the crowd-pleaser at Korean barbecue nights. 🌟
Japanese Tempura Twist
For a lighter, crispier version, try the Japanese approach using tempura batter instead of flour and eggs. Whisk ½ cup all-purpose flour with ½ cup ice-cold water and 1 egg white until frothy.
Dip the fish cakes in this batter and fry at 375°F for 1-2 minutes per side until they’re golden and airy. Serve with a side of tempura sauce (soy sauce, mirin, and sugar) for dipping. This method keeps the fish cakes extra crispy without the heaviness of a breading. 💡
Spicy Gochujang Version
If you love heat, this Korean-inspired variation adds 1 tbsp gochujang (Korean red pepper paste) to the glaze along with 1 tsp honey to balance the spice. The gochujang gives it a deep, fermented richness that pairs perfectly with the crispy texture.
For extra depth, stir in ½ tsp minced garlic and ½ tsp grated ginger into the glaze. Garnish with extra sesame seeds and a sprinkle of Korean red pepper flakes for a fiery finish. 🌶️
Vegetable-Packed Banchan
For a healthier twist, mix finely chopped shredded carrots, zucchini, and bell peppers into the glaze before tossing the fish cakes. The veggies add color, texture, and nutrients while keeping the dish light.
You can also blend ½ cup cooked and mashed sweet potato into the glaze for a naturally sweet, velvety coating. This version is perfect for those who want to sneak in extra veggies without sacrificing flavor. 🥕
Air-Fryer Shortcut
Skip the deep-frying entirely and use an air fryer for a lighter, equally crispy result. Lightly coat the fish cakes in flour and egg, then air-fry at 375°F for 8-10 minutes, flipping halfway. Brush with the glaze afterward, and finish with sesame seeds.
This method cuts oil usage by 75% while still delivering that satisfying crunch. It’s my go-to when I’m short on time or want a healthier option. ⚡
Nutrition facts
Frequently asked questions
Can I use regular fish fillets instead of surimi-based fish cakes?
Surimi gives that authentic texture, but you can substitute with firm white fish like cod or pollock. Cut into 1-inch cubes, coat with flour and egg, then fry as directed. For extra flavor, marinate the fish in soy sauce and sesame oil for 15 minutes before frying. The texture will be slightly different but still delicious!
How do I keep the fish cakes crispy when serving?
Place them on a wire rack over a baking sheet after frying to prevent steaming. If reheating, use a dry skillet over medium heat for 1-2 minutes per side—never microwave. For extra crunch, sprinkle with extra sesame seeds before serving. They stay crispy for 20 minutes at room temperature.
What’s the best way to store leftover fish cake banchan?
Store in an airtight container at room temperature for up to 2 days (they’ll lose crispiness but stay flavorful). For longer storage, refrigerate for 3 days or freeze for 1 month. To reheat, pan-fry in 1 tsp oil for 1 minute per side until crispy again. The glaze may thicken—add a splash of water to loosen.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with gluten-free flour blend (like rice flour or almond flour). For the glaze, use tamari instead of soy sauce to avoid cross-contamination. The texture will be slightly lighter, but the flavor stays rich. Test with 1 fish cake first to adjust coating consistency.
Why did my fish cakes turn out greasy instead of crispy?
Overcrowding the pan drops oil temperature, making them greasy. Fry in small batches and maintain 350°F oil. Also, ensure fish cakes are completely dry before coating—pat with a paper towel. If using frozen cakes, thaw first. For extra crispiness, double-coat with flour and egg.
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