Sotteok Sotteok (Korean Fish Cake Skewers)
Chewy fish cake and vegetable skewers glazed in a sweet and spicy gochujang sauce. Ready in 20 minutes with minimal prep—perfect for a quick Korean snack or light meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 12 oz fish cake (eomuk), sliced 1/2-inch thick
- 8 skewers bamboo skewers (6-inch)
- ½ medium onion onion, cut into 1-inch chunks
- 3 tablespoons gochujang (Korean red chili paste)
- 1.5 tablespoons sugar
- 2 tablespoons vegetable oil
Instructions
- 1
If using wooden skewers, soak them in cold water for 10 minutes so they don't burn when cooking.
- 2
Thread each skewer by alternating: one fish cake slice, one onion chunk, repeat until you have 4 pieces per skewer.
- 3
Heat the oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
- 4
Place the skewers in the pan in a single layer and cook for 2 minutes until the bottom surface turns light golden brown.
- 5
Flip each skewer over and cook for another 2 minutes until the second side is also golden brown.
- 6
In a small bowl, whisk together the gochujang and sugar with a fork until fully blended with no lumps.
- 7
Pour the sauce over the skewers in the pan and toss to coat evenly, cooking for 1 minute until the sauce becomes glossy and sticky.
- 8
Transfer the skewers to a serving plate, scraping any extra sauce from the pan onto them.
Tools you’ll need
- 8 bamboo skewers (6-inch), soaked
- cutting board
- sharp knife
- small bowl
- fork
- 12-inch nonstick skillet
- serving plate
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