Chewy Crab Stick and Fish Cake Pancake: A Special Recipe with Added Texture and Flavor
Chewy Crab Stick and Fish Cake Pancake: A Special Recipe with Added Texture and Flavor
Simple and Delicious Crab Stick and Fish Cake Pancake Recipe
Introducing the ‘Crab Stick and Fish Cake Pancake’ recipe, where tender crab sticks, chewy fish cakes, and crisp bell peppers come together for a fantastic texture and taste. This pancake, crispy on the outside and moist on the inside, is perfect as a snack for kids or a delightful accompaniment to makgeolli (Korean rice wine). It’s surprisingly easy to make, so anyone can try it!
Main Ingredients- 1 sheet of flat fish cake (approx. 100g)
- 90g imitation crab sticks (e.g., Krab)
- 1/4 bell pepper (any color you prefer)
- 1 Tbsp pancake mix (buchim garu)
- 1 egg
Cooking Instructions
Step 1
First, gently separate any clumps in the imitation crab sticks and shred them into very fine pieces. Shredding them along the natural grain will make them easier to break down. This step ensures a better chewy texture when the pancake is cooked.
Step 2
Remove the seeds from the bell pepper and dice it into very small cubes. Using a vibrantly colored bell pepper will make the pancake look more appetizing. Dicing finely prevents a mushy texture when cooked and preserves a pleasant crispness.
Step 3
Similarly, finely dice the fish cake so it’s about the same size as the shredded crab sticks and diced bell pepper. If the pieces are too large, they might not integrate well; the key is to chop them small enough for even cooking and comfortable eating.
Step 4
In a large bowl, combine the shredded imitation crab sticks, diced bell pepper, and diced fish cake.
Step 5
Crack the egg into the bowl. The egg will help bind all the ingredients together.
Step 6
Now, add 1 tablespoon of pancake mix (buchim garu). Using pancake mix will contribute to a crispier and more flavorful result. If you don’t have buchim garu, regular all-purpose flour can be used, but mixing in a little tempura flour will make it even crispier.
Step 7
Mix everything thoroughly with a spoon or your hands until well combined. The batter shouldn’t be too wet; it should be just enough for the ingredients to stick together. If the mixture seems too stiff, add a little more egg. If it’s too runny, add a tiny bit more pancake mix to adjust the consistency.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the mixture into the pan, forming small, flat, bite-sized pancakes. Avoid making them too thin, as bite-sized portions are easier to cook and eat. Leave some space between each pancake to prevent them from sticking together.
Step 9
Once one side is golden brown, flip the pancakes and cook the other side until equally golden. Fry for about 5-7 minutes in total, until the insides are cooked through and the outsides are crisp. Transfer the cooked pancakes to a paper towel briefly to drain excess oil for a lighter taste. Enjoy your delicious Crab Stick and Fish Cake Pancakes!
