Kimchi Fish Cake Rice Cake Skewers recipe - ingredients, nutrition and when to eat it
These Korean street food skewers are made by grilling rice cakes and fish cakes coated in a tangy, spicy kimchi sauce.
These Korean street food skewers are made by grilling rice cakes and fish cakes coated in a tangy, spicy kimchi sauce. Chewy rice cakes and springy fish cakes pair with the savory depth of kimchi, making them a tasty snack on a chilly day or an easy meal.
Street food · 15 minutes to cook
Nutrition (per 235.3g serving): 475.6 kcal · protein 12.7g · carbohydrate 77.8g · fat 12.9g · sodium 1360.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The sauce can burn if you brush it on from the start, so cook the skewers first, then add the sauce.
Tips: If the kimchi is very ripe and salty, you can leave out the soy sauce.
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Ingredients (1 serving)
- Rice cakes — 100 g
- Fish cake — 2 sheet
- Napa cabbage kimchi — 2 Tbsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.3 tsp
- Cooking oil — 1 tsp
- Water — 1 Tbsp