AI-generated imageMaeun Eomuk-Kkochi: Spicy Fish Cake and Rice Cake Skewers (2)
Korean fish cake and rice cake skewers simmered in chili-seasoned anchovy broth, rather than deep-fried as hotbars.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut scallion and chili. Check fishcake allergen labels; soften hard rice cakes as directed on their package.
- 02
Accordion-fold fishcake onto heat-safe skewers and skewer the rice cake. Without safe skewers, cut the food and simmer loose.
- 03
Mix one tablespoon each of chili flakes, gochujang, soup soy sauce, garlic and syrup. Reserve optional sugar.
- 04
Dissolve seasoning in 500 mL anchovy stock and bring to a boil.
- 05
Add skewers, scallion and chili and simmer for about ten minutes as a guide. The rice cake must be soft throughout and fishcake piping hot.
- 06
Taste before adding up to one teaspoon optional sugar. Beware hot broth; remove skewers before serving children.
Helpful source links
Before you cook
Check labels for fish, wheat, soy, and possible egg/crustacean content. Watch hot broth and sharp skewers; remove skewers for children. Chill leftovers within two hours.
Allergens: FISH: fishcakes and anchovy stock, WHEAT/SOY: possible in fishcakes, gochujang and soy sauce, EGG/CRUSTACEANS: possible packaged fishcake ingredients; check label
Image & source credits
AI-generated image.
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