Korean Glazed Grilled Fish Cakes

Ingredients

• 12 oz Korean fish cake (eomuk), 1/4-inch thick slices
• 2 tablespoons soy sauce
• 1 tablespoon honey
• ½ tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• ½ teaspoon gochugaru (Korean red chili flakes)
• 1 tablespoon vegetable oil
• 1 whole scallions, thinly sliced
• ½ teaspoon sesame seeds, toasted

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey, 0.5 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Peel and mince 2 garlic cloves on a microplane, then stir into the sauce along with 0.5 teaspoon of gochugaru. Set the glaze aside.

2. 2

   Remove your Korean fish cake from the package and pat it dry with paper towels. Slice it into 1/4-inch thick rectangles — wet fish cake won't develop a crispy edge, so this step is crucial for browning.

3. 3

   Thinly slice 1 scallion, separating the white and light green parts from the dark green tops. Toast 0.5 teaspoon of sesame seeds in a dry skillet over medium heat for 30 seconds, shaking constantly, then transfer to a small dish.

4. 4

   Set a 12-inch non-stick skillet or griddle over medium-high heat. Let it preheat for 2 minutes until a drop of water dances across the surface.

5. 5

   Add 1 tablespoon of vegetable oil to the hot pan and let it shimmer for 15 seconds. Working in a single layer, arrange the fish cake slices in the pan — do not overcrowd; work in batches if needed.

6. 6

   Cook without moving the fish cakes for 2-3 minutes, until the bottoms are golden brown and crispy. You'll hear a gentle, steady sizzle — if it's quiet, the heat is too low; if it's aggressively popping, lower it slightly.

7. 7

   Flip each piece using a fish spatula and cook the other side for another 2 minutes, until both sides are golden and the edges are slightly caramelized.

8. 8

   Pour the glaze evenly over the fish cakes in the pan, tilting and rolling them gently to coat on all sides. Cook for 30 seconds, stirring constantly, until the glaze becomes glossy and slightly thickened — this happens when the honey caramelizes and the soy sauce reduces.

9. 9

   Transfer the fish cakes to a serving plate. Scatter the reserved white and light green scallion pieces over the top, followed by the toasted sesame seeds. Drizzle any remaining glaze from the pan over the finished dish. Serve while still warm.

Tools you’ll need

• small mixing bowl
• 12-inch non-stick skillet or griddle
• fish spatula
• paper towels
• microplane (for garlic)
• dry skillet
• serving plate

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