Spicy & Sweet Fish Cake Skewers
Spicy & Sweet Fish Cake Skewers
Beat the Heat: How to Make Delicious Spicy Fish Cake Skewers
We all know that during the hot summer, it’s not good to only eat cold foods. That’s why today, we’re making simple and quick spicy fish cake skewers! This recipe is perfect for a quick snack or a side dish, offering a delightful balance of spicy and sweet flavors.
Main Ingredients- 8-10 sheets of square fish cakes (eomuk)
Spicy Broth Seasoning- 450ml water (approx. 2 cups)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 tsp minced garlic
- 1/2 to 1 Cheongyang chili pepper (adjust to your spice preference)
- 1/2 stalk of green onion
- 1.5 Tbsp corn syrup or oligodang (sweet rice syrup)
- 2 Tbsp Jin-ganjang (Korean soy sauce)
- A pinch of salt (to adjust seasoning)
- 450ml water (approx. 2 cups)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 1 tsp minced garlic
- 1/2 to 1 Cheongyang chili pepper (adjust to your spice preference)
- 1/2 stalk of green onion
- 1.5 Tbsp corn syrup or oligodang (sweet rice syrup)
- 2 Tbsp Jin-ganjang (Korean soy sauce)
- A pinch of salt (to adjust seasoning)
Cooking Instructions
Step 1
Prepare the fish cakes. You can cut them into bite-sized pieces as desired, or use them whole. Cutting them larger provides a nice chew, while smaller pieces allow the seasoning to penetrate better.
Step 2
I prepared the fish cakes in two ways. First, for the fish cakes cut in half, simply fold or roll them so they are easy to skewer.
Step 3
For the whole fish cakes, first fold them in half, and then fold them in half again to create a shape that’s easy to skewer. This way, the fish cakes won’t slip off the skewer and will absorb more flavor.
Step 4
Carefully skewer the prepared fish cakes. Shaping them nicely is important. Skewering them helps them maintain their shape while cooking and presents them neatly.
Step 5
Finely chop the green onion. Using a mix of the white and green parts can add both flavor and aroma.
Step 6
Finely mince the Cheongyang chili pepper. If you like it spicier, you can add more, or reduce the amount or omit it if you prefer less heat.
Step 7
Now, let’s make the spicy broth. In a pot, combine 450ml of water with all the seasoning ingredients except the water (gochujang, gochugaru, minced garlic, minced Cheongyang chili pepper, chopped green onion, corn syrup, and soy sauce).
Step 8
Using a spatula or spoon, stir the ingredients thoroughly until well combined and there are no lumps. It’s important to dissolve the gochujang properly.
Step 9
Place the pot with the mixed seasonings on the stove over medium-high heat and add 450ml of water. This forms the base of the broth. Stir the mixture again to ensure everything is well blended.
Step 10
Add the prepared seasoning mixture to the water in the pot and stir until it’s completely dissolved and smooth. A key tip is to stir well to prevent the seasonings from sticking to the bottom of the pot.
Step 11
Finally, taste the broth and adjust the seasoning with a pinch of salt. Fish cakes and soy sauce can vary in saltiness, so taste as you go.
Step 12
Cover the pot and bring the broth to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently.
Step 13
Once the spicy broth is simmering and fragrant, carefully add the skewered fish cakes. Let them simmer for about 5 to 10 minutes, allowing the delicious seasoning to fully penetrate the fish cakes.
Step 14
There you have it! Delicious spicy and sweet fish cake skewers are ready. Be careful, they’re hot! Enjoy the chewy fish cakes and the flavorful, spicy broth. Perfect for a rainy day or when you need a quick bite!
