Korean Glazed Grilled Fish Cakes

Ingredients

• 14 oz Korean fish cake (eomuk), preferably rectangular or tube-shaped
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon gochujang (Korean red chili paste)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• ½ tablespoon sesame oil
• 2 tablespoons water
• 2 cloves garlic, minced
• ¼ teaspoon ginger, grated
• ½ teaspoon toasted sesame seeds
• 2 stalks scallions, thinly sliced

Instructions

1. 1

   Remove the fish cakes from the package and gently pat them dry with paper towels — this helps them develop a better char on the grill. If your fish cakes are very thick (over 1 inch), slice them lengthwise into 1/2-inch thick planks so they cook through evenly and get maximum surface contact with the heat.

2. 2

   Make the glaze: In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 0.5 tablespoon of sesame oil, and 2 tablespoons of water until smooth. Peel and mince 2 garlic cloves and grate a 1/4-inch piece of fresh ginger on a microplane. Stir the garlic and ginger into the glaze and set aside.

3. 3

   Preheat a grill pan or outdoor grill to medium-high heat. If using a grill pan, let it sit on the stovetop for 2-3 minutes until a drop of water dances across the surface before evaporating.

4. 4

   Lightly brush or spray the hot grill grates with neutral oil to prevent sticking. Arrange the fish cake slices on the grill in a single layer without crowding. Grill for 2-3 minutes on the first side until you see distinct char marks and the surface firms up slightly.

5. 5

   Flip each fish cake piece and grill the second side for another 2-3 minutes until golden and charred. The fish cakes will feel slightly springy when pressed — they're cooked through at this point.

6. 6

   Brush the glaze generously on both sides of the fish cakes, working quickly so the glaze caramelizes and sticks rather than burns. Grill for another 1-2 minutes, turning once more, until the glaze becomes glossy and sticky with slightly charred edges.

7. 7

   Transfer the glazed fish cakes to a serving platter. Slice 2 scallions thinly on the bias and scatter over the top along with 0.5 teaspoon of toasted sesame seeds. Serve immediately while still warm — the exterior will have a tender crust and the glaze will still be glossy.

Tools you’ll need

• paper towels
• small mixing bowl
• whisk
• microplane grater
• grill pan or outdoor grill
• cooking brush or oil spray
• tongs
• serving platter
• knife

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