Chewy Fish Cake and Rice Cake Skewers: Pan-Fried with a Generous Glaze
Easy Fish Cake and Rice Cake Skewers with a Sweet & Savory Sauce
Enjoy these delightful skewers featuring soft, chewy rice cakes and tender fish cakes, generously coated and pan-fried with a delicious sauce. A beloved Korean snack perfect for all ages!
Skewers Ingredients
- 12 Tteokbokki rice cakes (soaked until soft)
- 1.5 sheets of square fish cake (cut into strips)
- 4 Skewers (approx. 15cm long)
Sauce Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Ketchup
- 0.5 Tbsp Minced garlic
- 2 Tbsp Oligodang (corn syrup) or corn syrup
- 1 Tbsp Gochujang (Korean chili paste)
- 2.5 Tbsp Ketchup
- 0.5 Tbsp Minced garlic
- 2 Tbsp Oligodang (corn syrup) or corn syrup
Cooking Instructions
Step 1
First, prepare the key ingredients for your skewers. Soak the tteokbokki rice cakes in water for at least 30 minutes until they become soft and pliable. If your rice cakes are firm, you can briefly blanch them in boiling water to soften them. Cut the 1.5 sheets of square fish cake into strips, approximately 1.5 cm wide and long enough to fit on the skewers.
Step 2
Bring a pot of water to a boil, adding about half a teaspoon of cooking oil. Add the soaked rice cakes and boil for about 4-5 minutes until they are tender. Drain the rice cakes thoroughly. You can also use the same boiling water to briefly blanch the cut fish cake strips for about 30 seconds. After blanching, rinse them under cold water and drain well to remove any excess liquid and soften them.
Step 3
While the rice cakes and fish cakes are cooling, let’s make the delicious sauce that will give these skewers their signature flavor! In a small bowl, combine 1 Tbsp of gochujang, 2.5 Tbsp of ketchup, 0.5 Tbsp of minced garlic, and 2 Tbsp of oligodang (or corn syrup). Mix everything together thoroughly with a spoon until well combined. You’ll have a perfectly balanced sweet and savory sauce.
Step 4
Now it’s time to assemble the skewers! Thread the softened rice cakes and the cut fish cake strips onto the skewers. You can alternate them or place them side-by-side for an appealing look. Aim to put about two rice cakes and two fish cake pieces on each of the four skewers.
Step 5
Using a brush or spoon, generously coat one side of each assembled skewer with the prepared sauce. Make sure the sauce is applied evenly to cover the rice cakes and fish cakes.
Step 6
Flip the skewers over and coat the other side with the sauce as well. It’s important to ensure that both sides of the rice cakes and fish cakes are well-covered with the delicious sauce.
Step 7
Heat a non-stick pan over low heat and add just a touch of cooking oil (about 1 teaspoon). Place the sauced skewers onto the pan. Cook them over low heat, turning them occasionally to prevent burning, until they are lightly golden and the sauce has thickened slightly and become glossy.
Step 8
Once the skewers are nicely grilled, you can brush them with any remaining sauce for an extra glaze. Serve them immediately while they are warm for the best flavor. Enjoy your homemade fish cake and rice cake skewers!
