The braised sauce made with soy sauce and bonito flakes has a good umami flavor, so it tastes great even if you use a small amount. Additionally, black beans are high in potassium and are good for eliminating sodium.
Calories
166kcal
Carbs
16.1g
Protein
13.8g
Fat
4.28g
Sodium
193.3mg
Ingredients
Main
Others
Fish Ball Batter, Black Beans(15g), Chive(5g), Frozen Pollock Fillet(30g), Potato Starch(10g) Flour(7g), Cheongyang Chili(1g), Egg White(7g) Sauce Garlic(5g), Starch Powder(2g), Bonito Broth(3g), Soy Sauce(3g) Water(100ml), Candied Citron(3g), Green Onion(3g)
Finding these ingredients in the US
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
- Green OnionKorean large green onion, at Korean markets. Elsewhere use the white parts of several scallions, or a mild leek.
- Starch PowderPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsChive
- Rich in vitamin C (30mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1.7mg) — helps your blood carry oxygen
Cheongyang Chili
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.7g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak and boil the black beans.
🔍Slice the garlic and thinly slice the chive.
🔍Drain the dried pollock fillet.
🔍Blend the fish ball dough ingredients, shape into rounds, and cook in a soybean oil (5g) pan, rolling to cook evenly.
🔍Add the sauce ingredients excluding starch to a pan and boil, add fish balls and braise, adjust the thickness with starch, and sprinkle with chive to finish.