Heartwarming Skewered Fish Cake Hot Pot
A comforting and filling winter snack to warm your body and soul: Skewered Fish Cake Hot Pot
When the harsh winter wind blows, a warm fish cake broth is always the first thing that comes to mind! This Skewered Fish Cake Hot Pot brings back nostalgic memories of street food stalls. It’s a perfect winter delicacy that warms your cold hands, invigorates your body, and fills you with a satisfying fullness – a true win-win. Make it at home and enjoy it with your entire family!
Rich and Refreshing Broth- 2 sheets dried kelp (kombu)
- A handful of katsuobushi (bonito flakes, approx. 10-15g)
- 200-250ml water
Abundant Ingredients- 4 rectangular fish cakes (eomuk)
- 4 store-bought stuffed tofu pockets (yubu jumoni)
- 40g dried glass noodles
- 100g pre-marinated bulgogi beef
- A handful of chives
- 1/4 onion
- 3 stalks scallions
- 2 eggs
- 4 rectangular fish cakes (eomuk)
- 4 store-bought stuffed tofu pockets (yubu jumoni)
- 40g dried glass noodles
- 100g pre-marinated bulgogi beef
- A handful of chives
- 1/4 onion
- 3 stalks scallions
- 2 eggs
Cooking Instructions
Step 1
Ingredient Prep Tip: Begin by gathering the ingredients for the broth (kelp, katsuobushi) and the hot pot itself (fish cakes, stuffed tofu pockets, glass noodles, bulgogi, vegetables, and eggs).
Step 2
Blanching & Oil Removal: Boil water and cook the dried glass noodles until tender (about 5-7 minutes). Next, briefly blanch the chives (about 30 seconds) until just wilted, then rinse them in cold water and drain. Lightly blanch the stuffed tofu pockets in boiling water to remove excess oil. Hard-boil the eggs (about 10-12 minutes) and peel them.
Step 3
Sautéing Flavorful Bulgogi: Heat a pan over medium heat and sauté the pre-marinated bulgogi beef. When the meat is about 80% cooked, add the thinly sliced onion and stir-fry together. Finally, add the blanched glass noodles, chopped scallions, and chives, and stir-fry briefly to complete the bulgogi filling.
Step 4
Coating the Eggs: In a pot, combine 1 cup of broth (about 100ml, measured with a soju cup), 1 Tbsp soy sauce, 1/3 Tbsp sugar, and 1 Tbsp mirin. Bring to a boil, then reduce the heat to low. Add the hard-boiled eggs and ladle the broth over them to achieve a nice golden-brown color. Once colored, cut the eggs in half.
Step 5
Making the Deep Broth: In a pot, combine 200-250ml of cold water and 2 sheets of dried kelp. Simmer over medium-low heat for 15-20 minutes to extract the kelp flavor. Remove the kelp, add the katsuobushi, and immediately turn off the heat. Let it steep for about 5 minutes, then strain through a fine-mesh sieve to obtain a clear broth.
Step 6
Creating Charming Stuffed Tofu Pockets: Carefully snip the edges of the stuffed tofu pockets with scissors to create an opening. Gently fill each pocket with the prepared bulgogi mixture, being careful not to overfill and cause them to burst. Use blanched chives to tie the openings to secure them.
Step 7
Prepare the Fish Cakes: Fold the rectangular fish cakes in half and skewer them, or cut them into strips.
Step 8
First Simmer: Add the clear broth and the skewered fish cakes to the pot and bring to a gentle boil.
Step 9
Second Simmer & Seasoning: Once the fish cakes are partially cooked, add the stuffed tofu pockets and simmer for about 5 more minutes. Finally, season with 2 Tbsp soy sauce and 1 tsp salt to adjust the overall flavor. Feel free to adjust the broth’s taste to your preference.
Step 10
Serve & Garnish: When the fish cakes and stuffed tofu pockets are fully cooked, arrange the halved eggs attractively in the pot. For an extra layer of flavor and aroma, consider adding fresh perilla leaves (shiso) or chopped chili peppers for a spicy kick. Enjoy this warm and satisfying dish!
