Prepare clam meat and cheongyang red pepper.

Add clam meat, cheongyang red pepper, and frozen vegetables and grind them.

It's going to be a kind of vegetable fish cake. Put Cheongyang red pepper, clam meat, and various frozen vegetables in a mixing bowl.

After defrosting frozen pollack, grind it in a blender.

Add dried pollack to the pre-ground ingredients and season them. Season with salt and pepper. And add cooking wine to get rid of the fishy taste.

Add 1 egg and 1 cup starch.

Mix it well as you pat it. You have to mix it while you pat it to create viscosity that gets tangled.

You can take out a ping pong ball and fry it right away. Or you can coat it with batter for crispy texture.

Instead of breadcrumbs, I prepared a batter made by mashing nurungji. You can just use bread crumbs.

Mix the frying powder here and mix it well. Roll each piece of fish cake dough the size of a ping pong ball and coat it with frying clothes.

If it comes up after 3 seconds after dropping the batter, fry the fish cakes one by one. I set the temperature of the fryer to 160 degrees. They dressed me in Nurungji Fries, so I thought it would burn if it was too hot.

Remove the fish cake from the scorched rice batter and drain the oil. It's very savory and crispy on the outside, but it's a soft fried fish cake on the inside.

I had fish balls at home, so I fried them too. The way the fries look is definitely different. The fried is crispy, but the fried fish ball has a soft texture. It is a spicy, soft, snack-friendly vegetable fish cake fried with Nurungji fried food and is a good side dish for beer.