Kimchi Cheese Fish Cake Skewers recipe - ingredients, nutrition and when to eat it
These fish cake skewers are made by mixing finely chopped kimchi and cheese into fish cake batter, shaping it into sticks, and pan-frying until golden.
These fish cake skewers are made by mixing finely chopped kimchi and cheese into fish cake batter, shaping it into sticks, and pan-frying until golden. The chewy fish cake pairs with tangy kimchi and savory cheese, making them an easy snack when you’re a little hungry.
Street food · 15 minutes to cook
Nutrition (per 188g serving): 401.7 kcal · protein 20g · carbohydrate 38.6g · fat 18g · sodium 1060.1mg
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: Squeeze out plenty of kimchi juice so the batter holds together well.
Tips: Cover the pan and cook over low heat so the inside cooks evenly.
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Ingredients (1 serving)
- Fish cake — 100 g
- Napa cabbage kimchi — 30 g
- Mozzarella cheese — 20 g
- Egg — 0.5 pc
- All-purpose flour — 1 Tbsp
- Cooking oil — 1 tsp