Korean Grilled Fish Cake Skewers
Sticky, sweet-spicy, and irresistibly snackable - these Korean grilled fish cake skewers are the street food you will not stop eating. Flat fish cake sheets are folded in zigzag layers onto wooden sticks, grilled, then brushed with a glossy soy-gochujang glaze. Folding the sheets before skewering increases the surface area for glaze and creates layered thickness that gives each bite a bouncy, concentrated chew. Dry-grilling the skewers first without oil drives off surface moisture so the sauce clings tightly when brushed on, and a final brief sear after glazing caramelizes the sugars into a glossy sheen. Threading pieces of green onion between the folds lets their moisture steam away during grilling, infusing the fish cake with a sweet, mellow onion fragrance.
Adjust Servings
Instructions
- 1
Fold fish cakes and thread them onto skewers in a zigzag.
- 2
Mix soy sauce, gochujang, sugar, water, and garlic for sauce.
- 3
Finely chop green onion and add half to the sauce.
- 4
Pan-grill skewers over medium heat for 2 minutes per side.
- 5
Brush sauce and grill 3 more minutes until glossy.
- 6
Finish with remaining green onion and sesame seeds.
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Nutrition (per serving)
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