Delicious Skewered Fish Cakes (Eomuk Kkochi) with Two Flavorful Dipping Sauces – Homemade Recipe
[How to Make Eomuk Kkochi Skewers] Two Delicious Soy-Based Sauces Included!
Craving a taste of nostalgic street food? Make delicious Eomuk Kkochi at home! We’ve prepared two amazing dipping sauce recipes to perfectly complement the savory fish cakes. This is a fantastic snack for kids or a quick, satisfying bite when hunger strikes.
For the Fish Cakes- 1 package wide, flat fish cakes (eomuk)
- 5 long, cylindrical fish cakes (eomuk)
- 1/2 onion
- 1 hand-span length of green onion (scallion)
- 1 broth packet (e.g., anchovy/kelp or vegetable)
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 1 Tbsp brewed soy sauce (yangjo-ganjang)
- 1-2 Tbsp tuna extract (for umami!)
Sauce 1: Spicy & Zesty (Gochugaru Base)- 1 Tbsp finely minced onion
- 1 finely minced chili pepper (e.g., Cheongyang chili)
- 1 Tbsp finely chopped green onion (scallion)
- 2.5 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
Sauce 2: Sweet & Savory (Soy Sauce Base)- 1 Tbsp finely minced onion
- 1 finely minced chili pepper (e.g., Cheongyang chili)
- 3 Tbsp soy sauce
- 1 Tbsp sesame seeds
- 1 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp finely minced onion
- 1 finely minced chili pepper (e.g., Cheongyang chili)
- 1 Tbsp finely chopped green onion (scallion)
- 2.5 Tbsp soy sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
Sauce 2: Sweet & Savory (Soy Sauce Base)- 1 Tbsp finely minced onion
- 1 finely minced chili pepper (e.g., Cheongyang chili)
- 3 Tbsp soy sauce
- 1 Tbsp sesame seeds
- 1 Tbsp sugar
- 2 Tbsp water
Cooking Instructions
Step 1
First, let’s make a flavorful broth for the fish cakes. In a pot, combine 1.5 to 2 liters of water, one broth packet, half an onion cut into large pieces, and one hand-span length of green onion. Bring to a boil over medium heat and simmer for about 10 minutes to extract the flavors. Once done, remove and discard the broth packet and vegetables.
Step 2
Now, let’s skewer the fish cakes. For the long, cylindrical fish cakes, simply thread them onto the skewers. For the wide, flat fish cakes, cut them into 2-3 segments, then fold each piece into a wavy shape before skewering. This makes them visually appealing. Aim to put 2-3 pieces of fish cake per skewer for a generous portion.
Step 3
Add all the prepared fish cake skewers to the broth and bring it to a simmer. Once simmering, season the broth with 2 Tbsp of Korean soup soy sauce, 1 Tbsp of brewed soy sauce, and 1-2 Tbsp of tuna extract for an extra boost of umami. Taste and adjust the seasoning as needed, adding more soy sauce or tuna extract if desired.
Step 4
While the fish cakes are simmering, prepare two small bowls for your dipping sauces. Finely mince the onion and chili peppers. One bowl will be for a spicy kick, and the other for a sweet and savory flavor.
Step 5
Let’s make the first sauce (Spicy & Zesty). In one bowl, combine the minced onion, minced chili pepper, chopped green onion, minced garlic, 1 Tbsp of red pepper flakes (gochugaru), and 2.5 Tbsp of soy sauce. Mix well. This sauce offers a delightful spicy and pungent taste that pairs wonderfully with the fish cakes.
Step 6
Now for the second sauce (Sweet & Savory). In the other bowl, mix together the minced onion, minced chili pepper, 3 Tbsp of soy sauce, 1 Tbsp of sesame seeds, 1 Tbsp of sugar, and 2 Tbsp of water. Stir until well combined. This sauce strikes a perfect balance of sweetness and saltiness that everyone will love.
Step 7
Serve the hot, delicious fish cake skewers on a plate. Offer the two homemade dipping sauces on the side for dipping. Dunking the fish cakes into your favorite sauce makes them taste absolutely amazing, like a gourmet treat! Enjoy your homemade Eomuk Kkochi, a simple yet delightful dish!
