AI-generated imageCrispy Korean Eomuk Hotbar: Breaded Fish Cake Skewers (4)
A Korean street snack made by threading folded fish cakes onto skewers, coating them in batter and crumbs, and frying until crisp. Unlike broth-simmered fish cake skewers, these have a crunchy crust.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Dip the 4 fish cake sheets in hot water for about 10 seconds, drain, then pat completely dry. Use tongs to avoid scalding.
- 02
Accordion-fold each sheet and thread securely onto a skewer, piercing it in at least two places. Leave the handle uncoated.
- 03
Mix 1 cup frying mix and 120 mL cold water into a somewhat thick batter. Spread breadcrumbs on a separate plate.
- 04
Coat each skewer evenly with batter, then press into the crumbs. Do not let loose water drip into the frying oil.
- 05
In a deep pot, keep the oil below half the pot's height and heat to roughly 170°C. Lower the skewers carefully with tongs, a few at a time. Turn and fry around 3–4 minutes until golden all around and hot through.
- 06
Lift out, drain and let cool briefly for about 1 minute. Serve with ketchup and mustard; the skewer and center may remain very hot.
Before you cook
Never add water to hot oil. Dry fish cakes completely; use a deep pot filled less than halfway and keep children away from frying. Handle hot skewers and oil with tongs. Check labels for fish, wheat, soy, egg and crustacean ingredients. Refrigerate leftovers within two hours and reheat thoroughly.
Allergens: 생선(어묵) / fish / 魚, 밀(튀김가루·빵가루) / wheat / 小麦, 대두(어묵·소스 제품에 따라) / soy depending on label / 大豆（製品表示による）, 달걀·갑각류(제품에 따라) / egg or crustaceans depending on label / 卵・甲殻類（製品による）, 겨자(소스) / mustard sauce / マスタード
Image & source credits
AI-generated image.
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