Chewy Skewered Fish Cakes (Kkochi Eomuk)
Guaranteed Delicious Skewered Fish Cakes! Super Easy to Make with NO Artificial Seasonings!
While thinking of ways to use up leftover fish cakes, I decided to make skewered fish cakes, which kids absolutely love. It’s surprisingly simple and can achieve a great flavor profile easily, which might even feel a little anticlimactic! Or perhaps… you already knew this secret? This recipe is perfect for a quick snack or an appetizer.
Main Ingredients- 5 sheets of square fish cakes
- 25 round fish cakes
- 800-1000ml anchovy and kelp broth
- A bit of green onion (for garnish)
Broth Seasoning- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 tsp salt (adjust to taste)
Soy Dipping Sauce- 2 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp water
- 5cm piece of green onion, minced
Basic Anchovy and Kelp Broth Ingredients- 30 small anchovies (gutted)
- 5 pieces of dried kelp (cut, approx. 5x5cm)
- 1 onion (washed thoroughly, skin on)
- 1 stalk of green onion (including the root)
- 1.5 Tbsp soy sauce for soup (guk-ganjang)
- 1/2 tsp salt (adjust to taste)
Soy Dipping Sauce- 2 Tbsp regular soy sauce (jin-ganjang)
- 1 Tbsp water
- 5cm piece of green onion, minced
Basic Anchovy and Kelp Broth Ingredients- 30 small anchovies (gutted)
- 5 pieces of dried kelp (cut, approx. 5x5cm)
- 1 onion (washed thoroughly, skin on)
- 1 stalk of green onion (including the root)
- 30 small anchovies (gutted)
- 5 pieces of dried kelp (cut, approx. 5x5cm)
- 1 onion (washed thoroughly, skin on)
- 1 stalk of green onion (including the root)
Cooking Instructions
Step 1
First, we’ll make the anchovy and kelp broth, which provides a refreshing and deep flavor. In a pot, add about 1.2 liters of water. Then, add the gutted anchovies, kelp, onion (washed clean, skin on), and green onion. Bring this to a boil, and a delicious broth will be ready.
Step 2
While the broth is simmering, let’s prepare the fish cakes. Cut the square fish cakes into three equal strips lengthwise. Then, thread them onto skewers in a wavy pattern. This shape is extra fun for kids!
Step 3
Similarly, thread the round fish cakes onto skewers. Having both large and small fish cakes on the skewers makes them look appealing and easy to eat.
Step 4
Once the broth starts boiling, remove just the 5 pieces of kelp. It’s best to remove kelp at this stage as it can develop a bitter taste if boiled for too long. Let the remaining anchovies, onion, and green onion simmer for another 10 minutes. This allows the savory flavor of the anchovies and the sweetness of the vegetables to infuse into the broth.
Step 5
After 10 minutes, use a fine-mesh sieve to thoroughly strain out the anchovies and vegetable bits. It’s important to strain carefully to ensure you have a clear broth left.
Step 6
If the broth has reduced to less than 800ml, you can add a little more hot water to reach your desired consistency. Be careful not to let it boil down too much while adjusting.
Step 7
Now, to the clear anchovy and kelp broth, add 1.5 tablespoons of soy sauce for soup (guk-ganjang) and 1/2 teaspoon of salt to season. The guk-ganjang adds a fundamental savory depth, and the salt is for the final taste adjustment. Add the salt gradually while tasting, to avoid making the broth cloudy.
Step 8
Once the seasoned broth comes back to a boil, add all the prepared skewered fish cakes and let them cook together. The fish cakes will absorb the delicious broth, making them even tastier.
Step 9
I personally like to take them out when the fish cakes are plump and chewy. However, you can simmer them longer if you prefer a softer, more yielding texture. Be mindful that overcooking can cause the fish cakes to break apart, so cook them to your preferred tenderness. They are most delicious when they remain slightly firm and chewy! ^^
Step 10
Finally, let’s make a simple soy dipping sauce. In a small bowl, combine 2 tablespoons of regular soy sauce (jin-ganjang) with 1 tablespoon of water. Add the finely minced 5cm piece of green onion and stir. That’s it! For an extra touch, you can dip the fish cakes into this sauce for a different flavor experience.
