[Made in Korea] Fish Cake Sangcheon

Bouncy & Chewy Sangcheon Busan Fish Cake

Busan-style fish cake with a bouncy, chewy texture. Add to fish cake soup, stir-fries or tteokbokki.

• Bouncy, chewy texture
• Easy to cut for any dish
• Great for fish cake soup, stir-fries and tteokbokki

How to Enjoy

1. Thaw slowly in the refrigerator and cut for your dish.
2. Blanch lightly in boiling water if you like, then stir-fry thoroughly with soy sauce and corn syrup.
3. For soup, simmer well in radish and kelp broth.

Keep frozen (-18°C or below). Do not refreeze after thawing—eat right away.