Korean Eomuk Hot Bar (Fried Fish Cake Skewer)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Flat fish cake sheets are folded zigzag onto a skewer, battered, breaded and fried.
Read more
It is nothing like the soft eomuk skewers served in broth: this one is crunchy, finished with ketchup and mustard and eaten in hand.
Ingredients
Instructions
- 1
Soak 4 square fish cakes in hot water for 10 seconds to remove surface oil and impurities.
Drain and pat completely dry.
- 2
Fold each fish cake lengthwise in a zigzag pattern and thread firmly onto a skewer, passing the end through the stick at least twice so it doesn't unravel during cooking.
- 3
Combine 1 cup Korean frying mix and 120ml cold water to make a smooth but thick batter.
Do not over-stir; small bubbles ensure crispiness. Spread breadcrumbs on a wide plate.
- 4
Dip the fish cake skewer into the batter to coat evenly, then place on the breadcrumbs and press firmly by hand to adhere.
The crumbs need to be firmly pressed to stay on during frying.
- 5
Heat oil to 170C.
Fry the hotbar over medium heat for 3 to 4 minutes, turning, until all sides are golden-brown and crispy. Remove and drain for 1 minute.
- 6
Serve immediately with 2 tbsp ketchup and 1 tbsp mustard.
The breadcrumb coating softens as it cools, so eating while hot gives the best crunch.
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