Crispy Pan-Fried Fish Cake and Sausage Skewers (Eomuk Soddeok Soddeok)
The Best Kids’ Snack! ‘Eomuk Soddeok Soddeok’ Made with a Fantastic Combination of Chewy Rice Cakes, Plump Sausages, and Savory Fish Cakes
Create the ultimate snack that both kids and adults will adore with simple ingredients! We’ll guide you through making ‘Eomuk Soddeok Soddeok,’ a delightful mix of chewy rice cakes, plump sausages, and crispy, savory fish cakes. It’s perfect for special occasions, weekends, or as a delightful treat for your children.
Main Ingredients- 3 sheets of square fish cake (eomuk) (choose ones that aren’t too thin)
- 6 pieces of Vienna sausages or your favorite sausages
- 2 handfuls of tteokbokki rice cakes (about 12-15 pieces)
- 3 sheets of square rice paper
Sweet & Savory Sauce- 3 Tbsp ketchup
- 1 tsp soy sauce
- 3 Tbsp corn syrup or rice syrup (sweetness adjustable)
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
- 3 Tbsp ketchup
- 1 tsp soy sauce
- 3 Tbsp corn syrup or rice syrup (sweetness adjustable)
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Before you start cooking, rinse the sausages and fish cakes under running water, then pour hot water over them for about 10 seconds to remove any impurities. This step ensures a cleaner taste.
Step 2
Briefly dip each square rice paper sheet in warm water for about 5 seconds, then immediately remove it. Be careful not to soak it for too long, as it might tear.
Step 3
Place one sheet of rice paper on your work surface. Lay a halved piece of square fish cake lengthwise on top, followed by three Vienna sausages placed side-by-side. (Halving the fish cake makes it more stable when skewered.)
Step 4
Carefully roll the rice paper and fish cake around the sausages. Tuck in the ends to prevent it from unraveling during cooking. Repeat this process to make two fish cake and sausage rolls.
Step 5
Similarly, roll the tteokbokki rice cakes using rice paper and fish cake. If the rice cakes are long and difficult to roll, you can cut them in half beforehand.
Step 6
Now it’s time to assemble the skewers! Thread the rolls onto a skewer in the order of sausage roll, rice cake roll, and sausage roll. You can adjust the order or add more items based on your skewer length and preference. (e.g., sausage-rice cake-rice cake-sausage, or sausage-cheese-rice cake-sausage). I made mine generous by alternating sausage and rice cake rolls. Tip: For an extra delicious twist, consider rolling cheese slices or string cheese with the rice cakes or sausages for added flavor and texture.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the assembled skewers in the pan and cook until golden brown and crispy. Rotating them gently will ensure they cook evenly inside and the fish cake becomes wonderfully crispy and savory without burning. Don’t rush this step; letting the fish cake edges crisp up makes a significant difference in taste!
Step 8
Before removing the cooked skewers from the pan, use a knife to carefully cut between each item on the skewer. This makes them easier to separate from the skewer and to eat.
Step 9
Voila! Your mouthwatering Eomuk Soddeok Soddeok is ready. The appetizing appearance and aroma are already enticing! Now, let’s make a sweet and savory sauce to elevate these delicious skewers even further.
Step 10
To make this safe for children, we’re omitting chili paste and any spicy ingredients. Honestly, the sauce tastes even better without them! In a bowl, combine 1 Tbsp minced garlic, 3 Tbsp ketchup, and 3 Tbsp corn syrup.
Step 11
Add 1 tsp soy sauce and a generous pinch of toasted sesame seeds, then mix well. For an enhanced flavor, you can microwave the mixed sauce for 30 seconds. (This step is optional). While the sauce is best when warm, making it ahead and gently reheating it is also convenient.
Step 12
With the delicious sweet and savory sauce ready, the ultimate kids’ snack is complete! Enjoy!
