Side Dishes

Black Bean Fish Balls in Yuzu Bonito Glaze

Name: Black Bean Fish Balls in Yuzu Bonito Glaze
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 15 g Black soybeans; 5 g Chives (jjokpa); 30 g Pollock fillet; 10 g Potato starch; 7 g All-purpose flour; 1 g Cheongyang chili pepper; 7 g Egg white; 5 g Soybean oil; 5 g Garlic; 2 g Starch; 3 g Bonito soup base (tsuyu); 3 g Soy sauce; 100 ml Water; 3 g Yuzu marmalade (yuja-cheong); 3 g Green onion

검은콩피시볼조림

Pollock fish balls studded with black beans and chives, pan-fried and simmered in a glossy bonito-soy glaze with a touch of yuzu. A bonito-based glaze is so savory that only a little is needed, and black beans are high in potassium, which helps flush out sodium.

📝 Step-by-Step Instructions

Soak and boil the black beans.

Black Bean Fish Balls in Yuzu Bonito Glaze — step 1

Slice the garlic and thinly slice the chives.

Black Bean Fish Balls in Yuzu Bonito Glaze — step 2

Pat the pollock fillet dry.

Black Bean Fish Balls in Yuzu Bonito Glaze — step 3

Blend the fish ball ingredients, shape into balls and roll them in a pan with 5 g of oil until cooked.

Black Bean Fish Balls in Yuzu Bonito Glaze — step 4

Bring the sauce ingredients (except the starch) to a boil in a pan, add the fish balls and simmer, thicken with the starch and sprinkle with the chives.

Black Bean Fish Balls in Yuzu Bonito Glaze — step 5

📊 Nutrition Facts (per serving)

166.7Calories (kcal)

16.1 gCarbs

13.8 gProtein

4.28 gFat

193.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.