Korean Grilled Fish Cake Skewers

Soak the wooden skewers in water for 10 minutes to reduce scorching.

Fold the 8 flat fish cake sheets lengthwise in a zigzag pattern, then thread them firmly so the layers hold their shape on the skewer.

Slice 1 stalk of green onion and divide it in half.

Mix 2 tbsp soy sauce, 1 tbsp gochujang, 1 tbsp sugar, 2 tbsp water, and 1 tsp minced garlic until the sugar starts dissolving smoothly.

Heat a dry pan over medium heat and place the skewers in a single layer.

Cook for about 2 minutes per side until surface moisture evaporates and the fish cake shows light golden patches instead of looking wet.

Spread 1 tbsp neutral oil thinly in the pan so the glazed surface does not stick.

Brush the sauce over both sides, lower the heat to medium-low, and cook for 2 minutes so the sauce thickens without burning.

Brush on another thin coat of the remaining sauce.

Cook for about 1 more minute, stopping when the sugar turns glossy and clings to the folds and the garlic smells savory, not sharp.

Transfer the skewers to a plate and scatter the remaining green onion and 1 tsp sesame seeds over the top.

Serve immediately while the folded layers are bouncy and the sauce is set instead of dripping.