This frozen product needs to be thawed and cooked before eating. First, thaw the fish cakes in cold water for 5 minutes, then boil them in hot water or broth for 3-5 minutes until heated through. You can also pan-fry them with a little oil after thawing.

This versatile ingredient works perfectly in hot fish cake soup with broth and vegetables, or as skewers pan-fried with soy sauce. Many customers at Korean supermarket Paris also use it as a topping for udon noodles or add it to hot pot dishes for extra protein and flavor.

These fish cakes complement Korean dishes beautifully when served with steamed rice and kimchi. They also work well in ramen or udon bowls, and customers at Asian market Porto often enjoy them with spicy tteokbokki sauce or in clear broth soups with radish and green onions.

Keep this product frozen at -18°C or below until ready to use. The 900g pack provides enough for 4-6 servings as a main ingredient or 8-10 servings as a soup addition. Once thawed, cook immediately and consume within the same day for best quality.