Fish Cake Grill
Skewered fish cakes grilled over charcoal until lightly charred and smoky. A simple, savory Korean-style street food snack that's perfect for a backyard cookout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 12g
Ingredients
- 8 pieces fish cakes (eomuk)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic
- 1 tsp sesame seeds
Instructions
- 1
In a small bowl, mix 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 minced garlic clove until the honey dissolves.
- 2
Thread 2 fish cakes onto each of 4 wooden skewers, pushing them snugly together.
- 3
Brush the fish cakes generously with the soy-honey glaze on both sides.
- 4
Grill the skewers over medium-hot charcoal, turning every 2-3 minutes, until the edges are lightly charred and the surface is glossy, about 8-10 minutes total.
- 5
Brush with any remaining glaze during the last minute of grilling, then sprinkle with 1 tsp sesame seeds before serving.
Tools you’ll need
- grill
- wooden skewers
- small bowl
- basting brush
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