Spicy and Savory Fish Cake Skewers (Eomuk Kkochi Jeon)
Spicy and Savory Fish Cake Skewers (Eomuk Kkochi Jeon)
Make Delicious and Flavorful Fish Cake Skewers for Chuseok
During Chuseok, we make various types of jeon (savory pancakes). Let’s add one more to the list: Eomuk Kkochi Jeon! Making a generous batch and freezing them is a great idea, as they’re perfect to add one skewer at a time to ramen or udon for an extra touch of deliciousness.
Ingredients- 2 packs of Samjin Eomuk (Fish Cakes, Hwanggeum Daejuk type recommended, or other square fish cakes)
- 5 Cheongyang peppers (spicy green chilies)
- 5 Red bell peppers
- 8 pieces of Ham (or crab sticks/sausages)
- 3 Eggs
- 1 Tbsp All-purpose flour or pancake mix
- Plenty of cooking oil
Cooking Instructions
Step 1
First, let’s prepare the ingredients. I’m using ‘Samjin Eomuk Hwanggeum Daejuk’, which is baked and has a mild, delicious flavor. Since it’s a baked fish cake, it doesn’t need blanching, but if you prefer a cleaner taste, you can lightly blanch it. Slice the ham into pieces about 1.5 cm thick, suitable for inserting into the fish cake. You can substitute with crab sticks or sausages. For the peppers, I’m using both spicy Cheongyang peppers and red bell peppers for color and a hint of spice. If you prefer less heat, use regular green peppers instead of Cheongyang peppers.
Step 2
Prepare the fish cakes and ham. I lightly blanched the fish cakes and ham in boiling water for a very short time, then rinsed them under cold water. This step helps remove any impurities and ensures a cleaner flavor. (This step can be skipped if you’re using baked fish cakes.)
Step 3
Now it’s time to assemble the skewers. Thread the fish cake, ham, and prepared peppers onto skewers alternately. Slice the peppers and ham to about 0.5 cm thickness so they fit well between the fish cake layers and are easy to skewer.
Step 4
Slice the skewered ingredients into pieces about 5mm thick. Make sure to leave about 1.5 cm of the skewer tip exposed at the end so the ingredients don’t slide off. For the skewers intended for freezing, I alternated Cheongyang peppers and red bell peppers for a beautiful color. If you like it spicier, you can use only Cheongyang peppers.
Step 5
Look at these colorful fish cake skewers! They are not only visually appealing but also incredibly appetizing, especially the ones packed with Cheongyang peppers, offering a delightful kick of spiciness. They will add a festive touch to your Chuseok table.
Step 6
Lightly coat the fish cake skewers with all-purpose flour or pancake mix. This helps the egg wash adhere better and results in a crispier jeon. Avoid applying too thick a layer, as it can make the jeon taste floury.
Step 7
Dip the floured fish cake skewers into the beaten egg wash, ensuring they are evenly coated. Gently shake off any excess egg before frying; this prevents the jeon from becoming too thick and ensures a beautiful appearance.
Step 8
Heat a pan with a generous amount of cooking oil over low heat. Carefully place the prepared fish cake skewers in the pan and fry them until golden brown on both sides. Cooking over low heat is crucial to ensure the inside is cooked through and tender, preventing the outside from burning before the inside is ready.
Step 9
Your delicious homemade Eomuk Kkochi Jeon, a perfect Chuseok dish, is now complete! Enjoy this hearty and flavorful treat for your festive meal.
Step 10
Once completely cooled, store the Eomuk Kkochi Jeon in an airtight container and freeze. When you need a quick and tasty addition to ramen or udon, simply add a skewer or two. Enjoy your delicious creation!
