Eomuk Gui
Grilled Korean fish cake skewers with a savory-sweet glaze and charred exterior. Tender, smoky, and perfect as an appetizer or street food snack.
- Total time
- 20 min
- Servings
- 2
- Calories
- 145
- Protein
- 18g
Ingredients
- 8 pieces (about 300g) Korean fish cakes (eomuk)
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin or honey
- ½ teaspoon Sesame seeds
- 2 stalks Scallions
- ¼ teaspoon Gochugaru (Korean red chili flakes)
Instructions
- 1
Cut eomuk pieces in half lengthwise, then cut into 2-inch segments.
- 2
Thread 4 pieces onto each skewer, alternating sides.
- 3
Slice scallions into 1-inch pieces.
- 4
Mix soy sauce and mirin in a small bowl.
- 5
Heat grill pan or cast iron skillet over medium-high heat.
- 6
Place skewers on hot pan, laying flat.
- 7
Grill 2–3 minutes until light char marks appear.
- 8
Flip skewers over carefully.
- 9
Grill second side 2–3 minutes until golden and charred.
- 10
Brush soy-mirin glaze onto both sides of skewers.
- 11
Grill 30 seconds more, turning to caramelize glaze.
- 12
Transfer skewers to a plate.
- 13
Sprinkle sesame seeds and gochugaru over top.
- 14
Scatter scallion pieces around skewers.
- 15
Serve hot with extra soy sauce for dipping if desired.
Tools you’ll need
- Two 8-inch bamboo or metal skewers
- Cutting board
- Sharp knife
- Small mixing bowl
- 12-inch grill pan or cast iron skillet
- Pastry brush
- Tongs
- Plate
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