First thaw the frozen fish cakes by placing them in the refrigerator overnight or soaking in cold water for 30 minutes. Add the thawed fish cakes to boiling broth or water and simmer for 5-7 minutes until heated through. Season with soy sauce and green onions to taste.

These fish cakes are perfect for making traditional Korean fish cake soup (eomuk-guk), adding to ramen or udon noodles as toppings, or including in hot pot and stew recipes. You can also slice them and stir-fry with vegetables for a quick side dish that's popular at Korean grocery Portugal locations.

This item pairs excellently with steamed rice, Korean radish kimchi, and clear broths made from anchovy or kelp. They also complement spicy Korean soups and work well alongside other Korean banchan (side dishes) that you can find at Asian market Lyon stores.

Keep the fish cakes frozen at -18°C or below until ready to use. Once thawed, consume within 2-3 days and store in the refrigerator. The 1kg package typically serves 4-6 people as a soup ingredient, making it a popular choice at Korean supermarket Madrid for families.