Spicy & Sweet Red Fish Cakes on Skewers
Spicy & Sweet Red Fish Cakes on Skewers
Irresistibly Spicy and Sweet Red Fish Cakes You Can’t Stop Eating!
Street food is incomplete without the iconic red fish cakes! These chewy, tender fish cakes are infused with a spicy and sweet sauce, making them incredibly addictive. Enjoy this delightful treat that will have you reaching for more.
Main Ingredients- 8 sheets of square fish cakes (eomuk)
- 2.5 cups (approx. 400ml) of anchovy-kelp broth or rice water
- 2-3 hard-boiled egg yolks (optional)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Oligodang (corn syrup) (adjust sweetness to taste)
- 1 Tbsp Sugar
- 1 Tbsp Mirim (rice wine for cooking)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp Tuna Extract (for umami)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Jin Ganjang (Korean soy sauce)
- 1 Tbsp Oligodang (corn syrup) (adjust sweetness to taste)
- 1 Tbsp Sugar
- 1 Tbsp Mirim (rice wine for cooking)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp Tuna Extract (for umami)
Cooking Instructions
Step 1
First, prepare the hard-boiled eggs. Place 2 eggs in a pot with cold water, adding 1 tablespoon of salt and 1 tablespoon of vinegar. This helps prevent the eggs from cracking and makes them easier to peel. Once the water begins to boil, reduce the heat to medium and simmer for 8-10 minutes for a fully cooked egg. Rinse the cooked eggs under cold water, let them cool, and then peel them.
Step 2
Prepare the square fish cakes. Thinner fish cakes tend to absorb the sauce better, making them more delicious. Briefly blanch the fish cakes in rapidly boiling water.
Step 3
Immediately rinse the blanched fish cakes under cold water. This step removes excess oil from the fish cakes and helps the seasoning to penetrate them thoroughly.
Step 4
After draining the water from the fish cakes, cut each sheet into three equal portions and fold them. Then, thread the folded fish cakes onto skewers. Ensure they are securely fastened to prevent them from falling off.
Step 5
Now, let’s make the flavorful sauce. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of corn syrup, 1 tablespoon of sugar, 1 tablespoon of rice wine, 1 tablespoon of minced garlic, a pinch of black pepper, and 1 tablespoon of tuna extract. Mix everything thoroughly to create the sauce. You can adjust the sweetness by modifying the amount of corn syrup or sugar to your preference.
Step 6
Pour 2.5 cups of anchovy-kelp broth or rice water into a wide pot. Add the prepared sauce and stir well to dissolve it. Bring the mixture to a rolling boil over high heat to ensure the sauce is fully incorporated. If you don’t have anchovy broth, rice water or plain water can be used as a substitute.
Step 7
Once the broth starts boiling, carefully add the skewered fish cakes. Reduce the heat to medium-low and simmer for 10 minutes, allowing the fish cakes to absorb the sauce. Add the prepared hard-boiled eggs to the pot as well. : )
Step 8
To further infuse the fish cakes with the rich sauce, reduce the heat to low and simmer for an additional 10 minutes. Basting the fish cakes with the sauce from the pot will make them even more appealing. Once the sauce has thickened and reduced, your delicious red fish cakes on skewers are ready to be enjoyed!
