Bo ssam korean fish cakes recipe

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David Padilla
Bo ssam, also doing business as bossam, is a traditional Korean dish of pork belly and spices… what, you thought the word “fish” would appear somewhere in that sentence? Well, that ain't the tradition, my friend! But while we respect tradition, why hew the line on musty have-tos when you can reinvent? Take tilapia, bind it together with traditional flavors lượt thích ginger & cilantro, and form into a light và delightful fish cake. Serve it on a lip-smacking sauce of mayo và gochujang (also from Korea), with slaw on the side và pickled shallot on top. Tradition? That's something for fiddlers on roofs khổng lồ crow about. Tip: Easier way lớn mince cilantro? Gather them all in one hand & lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees & repeat until the herbs are properly minced!

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In Your Box(serves 2)

12oz.Tilapia Fillets8oz.Slaw Mix
⅓cupMayonnaise2fl. Oz.Seasoned Rice Vinegar1Shallot
¼cupPanko Breadcrumbs
6Saltine Crackers1Tbsp.Minced Ginger
2tsp.Gochujang Red Pepper Paste¼oz.CilantroDue khổng lồ our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent khổng lồ you meets our high unique standards. We’ll keep youinformed should a switch occur, so please kiểm tra the ingredientlabels in your meal bag.

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Nutrition(per serving)gqRV7EqE

Recipe StepsYou Will NeedOlive OilSaltPepperCooking Spray1Baking Sheet4Mixing Bowls1Large Non-Stick PanBefore You Cook
Turn oven on to 400 degrees. Let preheat, at least 10 minutes

If using any fresh produce, thoroughly rinse & pat dry

Prepare a baking sheet with foil and cooking spray

Ingredient(s) used more than once: mayonnaise, cilantro

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Steak and Pork 145° F (rest cooked meat, 3 minutes) |Seafood 145° F |Chicken 165° F |Ground Beef 160° F |Ground Turkey 165° F |Ground Pork 160° F
1Roast the Fish

Pat tilapia fillets dry, & season both sides with 1/4 tsp. salt và a pinch of pepper. Place tilapia on prepared baking sheet.Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes.Transfer tilapia khổng lồ a mixing bowl & let cool, 5-10 minutes.While tilapia roasts, prepare ingredients.

2Prepare Ingredients và Pickle Shallot

Peel và halve shallot. Slice halves into thin strips.Stem & mince cilantro.Combine shallot and seasoned rice vinegar in another mixing bowl. Mix aside at least 10 minutes. Reserve pickling liquid.Combine half the mayonnaise (reserve remaining for fish cakes) và half the gochujang in another mixing bowl. Taste, and địa chỉ cửa hàng more gochujang if desired. Mix aside.

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3Form and Cook the Fish Cakes

Once tilapia has cooled, lightly shred fillets into bite-sized pieces.Coarsely crush crackers.To bowl with tilapia, địa chỉ cửa hàng panko, remaining mayonnaise (reserve 1 Tbsp. For slaw), crackers, ginger, half the cilantro (reserve remaining for garnish), và a pinch of salt and pepper. Stir until a slightly sticky mixture forms.Form into four fish cakes, 3/4"-thick. Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Showroom fish cakes to lớn hot pan and cook until browned and warm throughout, 3-4 minutes per side.Remove from burner.

4Dress the Slaw

In another mixing bowl, combine slaw mix, remaining mayonnaise, 2 tsp. shallot pickling liquid, 1/2 tsp. olive oil, và a pinch of saltpepper. Set aside.

5Finish the Dish

Plate dish as pictured on front of card, serving fish cakes on mayonnaise-gochujang sauce. Garnish with pickled shallot (to taste) and remaining cilantro. Bon appétit!