Bo Ssam Korean Fish Cakes

with pickled shallot and slaw

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Bo ssam, also doing business as bossam, is a traditional Korean dish of pork belly and spices… what, you thought the word “fish” would appear somewhere in that sentence? Well, that ain't the tradition, my friend! But while we respect tradition, why hue the line on musty have-tos when you can reinvent? Take tilapia, bind it together with traditional flavors like ginger and cilantro, and form into a light and delightful fish cake. Serve it on a lip-smacking sauce of mayo and gochujang (also from Korea), with slaw on the side and pickled shallot on top. Tradition? That's something for fiddlers on roofs to crow about.

In Your Box (serves 2)

  • Info
    ⅓ cup Mayonnaise
  • ¼ oz. Cilantro
  • Info
    12 oz. Tilapia Fillets
  • 1 Shallot
  • 2 fl. oz. Seasoned Rice Vinegar
  • Info
    2 tsp. Gochujang Red Pepper Paste
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 Tbsp. Chopped Ginger
  • 8 oz. Slaw Mix

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 4 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Fish

    Roast the Fish

    Pat tilapia fillets dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place tilapia on prepared baking sheet and drizzle with ½ tsp. olive oil. Roast in hot oven until tilapia reaches a minimum internal temperature of 145 degrees, 12-14 minutes. Transfer tilapia to a mixing bowl and let cool, 5-10 minutes. While tilapia roasts, prepare ingredients.

  • Step 2 - Prepare Ingredients and Pickle Shallot

    Prepare Ingredients and Pickle Shallot

    Peel and halve shallot. Slice halves into thin strips. Stem and mince cilantro. Combine shallot and seasoned rice vinegar in another mixing bowl. Set aside at least 10 minutes. Combine half the mayonnaise (reserve remaining for fish cakes) and half the gochujang in another mixing bowl. Taste, and add more gochujang if desired.

  • Step 3 - Form and Cook the Fish Cakes

    Form and Cook the Fish Cakes

    Once tilapia has cooled, use two forks to lightly shred fillets. To bowl with tilapia, add panko, remaining mayonnaise (reserve 1 Tbsp. for slaw), ginger, half the cilantro (reserve remaining for garnish), and a pinch of salt and pepper. Mix tilapia-panko batter until it forms a slightly sticky mixture. Form into four fish cakes, ¾"-thick. Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Add fish cakes to hot pan and cook until browned and warm throughout, 3-4 minutes per side. Remove from burner.

  • Step 4 - Dress the Slaw

    Dress the Slaw

    In another mixing bowl, combine slaw mix, remaining mayonnaise, 2 tsp. shallot pickling liquid, ½ tsp. olive oil, and a pinch of salt and pepper. Set aside.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, spreading mayonnaise-gochujang sauce on a plate and topping with fish cakes. Garnish with pickled shallot (to taste) and remaining cilantro. Bon appétit!

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