📝 About This Recipe
Transport yourself to the bustling night markets of Myeongdong with these iconic, ribboned fish cake skewers. This quintessential Korean 'Bunsik' snack features tender, umami-rich fish cakes simmered in a deeply comforting, clear radish and dried anchovy broth. It is the ultimate soul-warming street food, offering a perfect balance of savory seafood flavors and a delicate, oceanic sweetness that is irresistible on a chilly evening.
🥗 Ingredients
The Skewers
- 8-10 sheets Rectangular Fish Cakes (Eomuk) (standard thin rectangular variety)
- 8-10 pieces Bamboo Skewers (long enough to fit your pot)
The Signature Broth
- 8 cups Water
- 1/2 pound Korean Radish (Mu) (peeled and sliced into 1-inch thick squares)
- 10-12 large Dried Anchovies (guts removed to prevent bitterness)
- 2 pieces Dried Kelp (Dashima) (roughly 2x3 inches each)
- 2-3 pieces Dried Shiitake Mushrooms (optional but adds deep earthiness)
- 1 stalk Large Green Onion (white part only, cut into 3-inch lengths)
- 3-4 cloves Garlic (whole, lightly smashed)
- 1-2 tablespoons Soup Soy Sauce (Guk-ganjang) (adds saltiness without darkening the broth too much)
- 1 tablespoon Mirin or Rice Wine (to neutralize any fishy aroma)
- to taste Salt and Black Pepper
The Dipping Sauce
- 2 tablespoons Soy Sauce (regular all-purpose)
- 1 tablespoon Water
- 1 teaspoon Vinegar (white or apple cider)
- 1/2 teaspoon Gochugaru (Korean Chili Flakes) (adjust for heat preference)
- 1/2 teaspoon Toasted Sesame Seeds
- 1 teaspoon Green Onion (finely minced)
👨🍳 Instructions
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1
Prepare the broth base by placing the water, radish slices, dried kelp, dried anchovies, shiitake mushrooms, smashed garlic, and the white part of the green onion in a large, wide pot.
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2
Bring the pot to a boil over medium-high heat. Once boiling, remove the dried kelp immediately to prevent the broth from becoming slimy.
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3
Reduce the heat to medium-low and simmer the broth for 20-25 minutes until the radish is tender and translucent. Skim off any foam that rises to the top.
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4
While the broth simmers, prepare the fish cakes. If they feel excessively oily, rinse them briefly under hot water and pat dry with paper towels.
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5
To skewer the fish cakes: Fold one rectangular sheet into thirds lengthwise to create a long, narrow strip. Thread the strip onto a bamboo skewer in a 'zig-zag' or 'S' pattern, ensuring it is secure.
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6
Repeat the skewering process for all fish cake sheets. Set them aside on a plate.
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7
Once the broth is ready, use a slotted spoon to remove the anchovies, garlic, and green onion pieces. Leave the radish and mushrooms in the pot.
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8
Season the broth with soup soy sauce, mirin, salt, and a pinch of black pepper. Taste and adjust seasoning; it should be light but deeply savory.
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9
Carefully place the fish cake skewers into the simmering broth. If your pot isn't wide enough, you can lean them against the side or use a shallower pan.
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10
Simmer the skewers for 5-10 minutes. The fish cakes will expand and become soft. Do not overcook, or they may lose their pleasant chewiness and fall off the skewers.
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11
Prepare the dipping sauce by whisking together soy sauce, water, vinegar, gochugaru, minced green onions, and sesame seeds in a small bowl.
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12
Serve the skewers hot in the pot or in individual deep bowls, ensuring plenty of hot broth is ladled over them. Garnish with fresh sliced green onions or chili if desired.
💡 Chef's Tips
For the most authentic flavor, use 'Guk-ganjang' (soup soy sauce), which is saltier and lighter in color than regular soy sauce. If you don't have time to make broth from scratch, you can use a pre-made Korean anchovy broth tablet or tea bag. Don't skip rinsing the fish cakes in hot water; it removes excess frying oil and makes the broth taste much cleaner. To prevent the bamboo skewers from splintering, you can soak them in water for 10 minutes before threading the fish cakes. If you like spice, add 1-2 sliced Cheongyang chilies (Korean green chilies) to the broth while it simmers.
🍽️ Serving Suggestions
Serve with a side of Tteokbokki (spicy rice cakes); the mild broth perfectly balances the heat of the rice cakes. Provide small cups or bowls for guests to sip the broth directly, just like at the street stalls. Pair with a glass of chilled Soju or a light Korean lager for a classic 'Anju' (drinking snack) experience. Include a side of yellow pickled radish (Danmuji) to provide a refreshing, crunchy contrast to the soft fish cakes. Add some boiled eggs or fried tofu puffs to the broth for a more substantial meal.