Addictively Delicious! Homemade Jecheon-Style ‘Red Fish Cakes’
Spicy and Sweet ‘Red Fish Cake’ Recipe: A Different Charm Than Spicy Fish Cake Soup! Recreate That Unforgettable Taste Perfectly at Home
This ‘Red Fish Cake’ brings back memories of my trip to Jecheon! I was so captivated by its addictive flavor that I had to try making it at home. Unlike the usual ‘fish cake soup’ where you dip skewers into a spicy broth, ‘Red Fish Cake’ offers a completely different experience. The unique method of coating chewy fish cakes with a special sweet and spicy sauce is simply delightful. Initially drawn in by its cute name, the taste left an equally lasting impression. Whether it’s a special occasion or just a craving, let’s properly enjoy that unforgettable ‘Red Fish Cake’ at home!
Main Ingredients- 8 sheets of square fish cakes (focus on the sauce rather than broth)
- 600ml of dried anchovy and kelp broth (the base for deep flavor)
Spicy and Sweet Sauce- 2 Tbsp Gochugaru (Korean chili powder) (the key to spiciness)
- 1 Tbsp Gochujang (Korean chili paste) (for umami and thickness)
- 3 Tbsp Soy Sauce (adds depth of flavor)
- 2 Tbsp Mirin (rice wine) (removes gamey odors and adds sweetness)
- 1 Tbsp Sugar (basic sweetness)
- 1 Tbsp Oligosaccharide (for shine and smooth sweetness)
- 1/2 Tbsp Minced Garlic (flavor boost!)
- 1 tsp Black Pepper Powder (finishing spice)
- 2 Tbsp Gochugaru (Korean chili powder) (the key to spiciness)
- 1 Tbsp Gochujang (Korean chili paste) (for umami and thickness)
- 3 Tbsp Soy Sauce (adds depth of flavor)
- 2 Tbsp Mirin (rice wine) (removes gamey odors and adds sweetness)
- 1 Tbsp Sugar (basic sweetness)
- 1 Tbsp Oligosaccharide (for shine and smooth sweetness)
- 1/2 Tbsp Minced Garlic (flavor boost!)
- 1 tsp Black Pepper Powder (finishing spice)
Cooking Instructions
Step 1
First, create a deep and rich broth using dried anchovies and kelp. In a pot, combine 600ml of water with 1 packet of broth bag (containing anchovies and kelp) and simmer gently for about 20 minutes. This broth will be used later to lightly cook the fish cakes and add moisture as the sauce reduces. Therefore, do not season it separately. This prepared broth plays a crucial role in balancing the soft texture and flavor of the ‘Red Fish Cake’.
Step 2
Next, prepare the star of today’s dish: 8 sheets of square fish cakes. Unlike traditional fish cake soup where you cut them into bite-sized pieces, prepare these fish cakes long enough to be threaded onto skewers. Long fish cakes look more appealing when skewered and allow for even coating of the sauce.
Step 3
Carefully thread the prepared square fish cakes onto skewers, one by one. Threading them individually, rather than stacking multiple pieces, helps the sauce penetrate better. Arrange the skewered fish cakes neatly in a row, as if creating a culinary artwork.
Step 4
Now it’s time to make the special sauce that defines the flavor of ‘Red Fish Cake’. In a bowl, combine 2 Tbsp Gochugaru, 1 Tbsp Gochujang, 3 Tbsp Soy Sauce, 2 Tbsp Mirin, 1 Tbsp Sugar, 1 Tbsp Oligosaccharide, 1/2 Tbsp Minced Garlic, and 1 tsp Black Pepper Powder. This golden ratio sauce will create the perfect spicy and sweet balance for your ‘Red Fish Cake’.
Step 5
Thoroughly mix all the sauce ingredients in the bowl using a spoon or whisk. Stir well until any lumps of gochujang or sugar are dissolved, ensuring a smooth and consistent sauce. It’s important to achieve a consistency that spreads easily without being too thick or too thin.
Step 6
Finally, prepare the green onions to add a fragrant touch. Use only the green parts of the scallions and julienne them as thinly as possible. Cutting them too thick might prevent them from blending well with the fish cakes, so fine, delicate cuts are best. Sprinkling these over the finished ‘Red Fish Cake’ will enhance both its appearance and taste.
Step 7
Pour the prepared anchovy and kelp broth into a shallow pan. Place the skewered fish cakes side-by-side in the broth and simmer lightly. Since the fish cakes are already cooked, overcooking can make them mushy. It’s best to move to the next step as soon as the broth begins to boil. Using just enough broth to cover the bottom of the pan is key.
Step 8
Drain the lightly simmered broth from the pan. Now, arrange the fish cake skewers in a single layer, ensuring they don’t overlap. It’s time to generously brush the specially made spicy and sweet sauce onto the surface of each fish cake. Make sure the sauce evenly coats the entire surface.
Step 9
After thoroughly applying the sauce, sprinkle the thinly sliced green onions over the fish cakes. Then, gently ladle about one scoop of the anchovy and kelp broth over them. This step prevents the sauce from drying out, adds moisture, and contributes a subtle flavor during cooking.
Step 10
All preparations are complete! Place the sauced and green-onion-topped fish cakes directly over low heat and simmer slowly. During this process, the sauce will begin to subtly infuse into the fish cakes. Avoid high heat, as the sauce can burn; slow cooking over low heat is crucial for flavor development.
Step 11
As the fish cakes cook, scoop the hot broth pooling at the bottom of the pan and gently spoon it over the fish cakes. Repeating this process allows the sauce to naturally melt and meld with the fish cakes, creating a deeper flavor. Simmering slowly and gently like this is the secret to deliciousness.
Step 12
If the broth at the bottom becomes too reduced and scarce, feel free to add a little more of the prepared anchovy and kelp broth while continuing to simmer. However, the total cooking time is not long. The fish cakes are already cooked, so simmering just until the sauce is lightly absorbed into the fish cakes will result in a perfect ‘Red Fish Cake’.
Step 13
An important note: if you mix the remaining broth and sauce at the bottom of the pan after cooking, it will turn into a regular ‘fish cake soup’! Therefore, to fully enjoy the unique charm and flavor of the sauce coated on the fish cakes, focus on the fish cakes themselves and cook carefully to maintain the integrity of the sauce.
Step 14
Even after turning off the heat, the residual heat from the fish cakes allows the sauce flavor to gently permeate, resulting in an exceptionally delicious dish. Enjoy the ‘Red Fish Cake’ as it is, without needing a separate broth! The harmony of chewy fish cakes and the spicy-sweet sauce is truly exquisite.
