Cozy Skewered Fish Cakes and Tteok-Eomuk (Rice Cake Skewers)
Warm and Hearty Street Food: Fish Cakes and Tteok-Eomuk
On a chilly day, a steaming skewer of fish cake is pure comfort. And when paired with ‘mul-tteok’ (rice cakes simmered in broth), it becomes an absolute delight! Mul-tteok, also known as ‘tteok-eomuk,’ is a popular snack found at food stalls and carts, especially in Busan and its surrounding areas. It’s infused with the savory flavor of the fish cake broth, making every bite incredibly delicious. Today, let’s learn how to make these comforting fish cake skewers and mul-tteok right at home.
Ingredients- 3 Garae-tteok (Korean rice cake sticks) – If hard, blanch in boiling water first.
- 1 bag of assorted fish cakes
- 1 enclosed fish cake secret broth packet (6g)
- 6 cups of water (approx. 1.2L)
- 1 anchovy-kelp broth pack
- 4 pieces of sliced radish
- 2 pieces of carrot, cut into flower shapes
- A little bit of green onion, thinly sliced diagonally
- 2 dried chili peppers (or Vietnamese chili peppers) for a touch of spice
Cooking Instructions
Step 1
First, prepare the rice cakes. If your garae-tteok is soft, you can use it as is. If it’s hard, blanch it in boiling water until softened. Prepare one bag of assorted fish cakes.
Step 2
Check for the ‘secret broth packet’ that often comes included with the fish cakes. This small packet, usually around 6g, is key to creating a delicious broth.
Step 3
If the fish cakes have been refrigerated, they might be firm. Let them sit at room temperature for a little while to soften. This will make it easier to thread them onto skewers without them breaking or tearing.
Step 4
Now, let’s prepare the vegetables that will add flavor to the broth. Slice the radish into flat pieces for a pleasant texture. Thinly slice the green onion diagonally for its aromatic qualities. For a decorative touch, cut the carrots into flower shapes – it makes the dish look much more appealing! If you enjoy a bit of heat, prepare two dried chili peppers or Vietnamese chili peppers.
Step 5
It’s time to make the broth. Pour 6 cups (about 1.2L) of water into a pot and add the anchovy-kelp broth pack. Once the water boils, add the prepared radish and chili peppers. Let it simmer for about 10 minutes to allow the radish to release its refreshing flavor. Then, add the fish cake secret broth packet to build the base flavor of the soup.
Step 6
After the broth has steeped sufficiently, remove the anchovy-kelp broth pack to ensure the soup remains clear and clean.
Step 7
To remove any fishy smell or excess oil from the fish cakes, pour boiling water over them and blanch them briefly. This step helps to make the fish cakes cleaner and more delicate in flavor.
Step 8
Now, let’s bring it all together. Add the prepared garae-tteok and the blanched fish cakes to the pot. Toss in the decorative carrot flowers. The most crucial tip here is heat control! Never let the broth boil vigorously on high heat. Remember, the broth at street food stalls is never boiling furiously. Simmer gently over low heat. This prevents the rice cakes from becoming mushy, keeps them chewy, stops the fish cakes from breaking apart, and prevents the broth from becoming cloudy. Let it simmer gently over low heat, then turn off the heat and stir in the diagonally sliced green onions for a final burst of aroma.
Step 9
Your delicious fish cake skewers and chewy mul-tteok are ready! Enjoy them with the warm, comforting broth.
