Gochujang Gefilte • Fusion Family Feast

Yield:	2-4 servings
Time:	30 min
Holidays:	Passover
Tags:	Sides Under An Hour Seafood Weeknights

Story

This dish bridges two rich culinary traditions:

Ashkenazi influence: Traditional gefilte fish preparation methods and the concept of transforming humble fish into something special

Korean influence: Gochujang's complex heat, fermented depth, and the banchan-style pickled vegetables that provide acidic contrast

The result is a dish that feels both familiar and exciting, honoring the essence of both cuisines while creating something entirely new.

amount	ingredient
1 large	carrot, julienned
1 small	daikon radish, julienned (or substitute turnip)
4	radishes, thinly sliced
2	Persian cucumbers, sliced into half moons
3 tbsp	rice vinegar
1 tbsp	sugar
1 tsp	salt
1 tsp	sesame oil
½ tsp	gochugaru (Korean chili flakes) - optional

amount	ingredient
6 pieces	prepared gefilte fish (homemade or high-quality jarred)
2 large	eggs, beaten
½ cup	panko breadcrumbs
¼ cup	all-purpose flour
2 tbsp	chopped fresh chives
1 tsp	white pepper
2 tbsp	vegetable oil for frying

Make the pickle brine: Combine rice vinegar, sugar, salt, sesame oil, and gochugaru in a bowl. Whisk until sugar and salt dissolve.
Pickle the vegetables: Add julienned carrots, daikon, radishes, and cucumbers to the brine. Toss well and let sit for at least 30 minutes, stirring occasionally.

Combine glaze ingredients: Whisk together gochujang, rice vinegar, honey, soy sauce, sesame oil, garlic, and ginger until smooth. Add water if mixture is too thick. Set aside.

Prep the gefilte fish: Pat gefilte fish pieces dry and gently break them into chunks. If using jarred gefilte fish, remove any jelly and crumble into bite-sized pieces.
Form the cakes: In a bowl, gently combine crumbled gefilte fish, chives, and white pepper. Shape into 8-10 small patties about 2½ inches wide.
Set up breading station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third.
Bread the cakes: Dredge each patty in flour, then egg, then panko, pressing gently to help the coating adhere.

Fry the cakes: Heat vegetable oil in a large skillet over medium heat. Cook fish cakes for 3-4 minutes per side until golden brown and crispy.
Glaze: During the last minute of cooking, brush the tops of the fish cakes generously with the gochujang glaze.
Plate & Serve: Serve fish cakes over steamed rice alongside the pickled vegetables. Drizzle with remaining glaze and garnish with sesame seeds, green onions, and fresh herbs.