In Korean cuisine, fish cakes (eomuk or odeng) are a beloved staple—savory, chewy, and often served as a snack or side dish. They’re made from ground fish, flour and vegetables. The mixture is shaped, often into rectangular or cylindrical forms, then steamed or fried. When I heard about this dish it immediately reminded me of gefilte fish.
Starting with a frozen gefilte fish loaf we gave it a Korean-inspired makeover. With bold flavors, fresh vegetables, and a zingy sauce, this dish transforms gefilte fish into a unique and delightful appetizer or side dish. Serve it cold and sliced, just like Korean fish cake, for a surprising twist on a Jewish staple.
Ingredients
- 1 22 ounce loaf frozen gefilte fish
- 1 onion sliced
- 2 carrots chopped
- 1 stalk celery chopped
For the Marinade/Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar for a more traditional flavor
- 1 teaspoon gochujang Korean chili paste or a pinch of red pepper flakes for mild heat
- 1 teaspoon grated ginger
- 1 clove garlic minced
For Garnish
- 1 green onion thinly sliced
- 1 teaspoon sesame seeds
- Thin slices of cucumber or radish for serving
Nutritional Facts
Instructions
- Preheat oven to 350°F.
- Line a 9 x 5 x 3-inch loaf pan with onions, carrots and celery.
- Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan.
- In a small bowl combine soy sauce, rice vinegar, sesame oil, honey, gochujang, ginger and garlic. Whisk well. Pour over gefilte fish. Add 1 cup water to the sides of pan so the loaf doesn’t dry out. Cover with foil.
- Bake for 2 1/2 hours.
- Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours.
- Slice gefilte fish into thin rounds. Arrange on a serving platter. Top with veggies, a sprinkling of green onions and sesame seeds and optional cucumbers or radish.
Video
Notes
Enjoy your Korean-inspired gefilte fish—a fun fusion dish that celebrates both Jewish and Korean culinary traditions!
Delicious! My husband and I enjoyed it and it’s super simple to bake. Loved this!
I find the usual Frozen Fish Loaf full of egg whites and prefer to make this recipe more in their traditional recipe, with the flour and vegetables. Can you rephrase this recipe to start with fresh raw fish? Please respond
It would require a whole new recipe to do that, it is not something I can just guess, sorry.