Assorted Fish Cake Skewers recipe - ingredients, nutrition and when to eat it
Assorted fish cake skewers feature fish cakes in various shapes, konjac, and vegetables threaded onto skewers and simmered in a warm broth.
Assorted fish cake skewers feature fish cakes in various shapes, konjac, and vegetables threaded onto skewers and simmered in a warm broth. The light broth and pleasantly chewy fish cakes make this a lovely choice for dinner on a cold day or a simple lunch.
Street food · 25 minutes to cook
Nutrition (per 929g serving): 412.9 kcal · protein 23.8g · carbohydrate 58.8g · fat 10.5g · sodium 2434.8mg
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: Blanching the fish cakes first gives the broth a cleaner taste.
Tips: Use a wide pot so the ends of the skewers don’t stick out and everything can absorb the broth evenly.
Tips: Cook the daikon in the broth first to add a gentle sweetness.
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Ingredients (1 serving)
- Assorted fish cakes — 150 g
- Konjac — 80 g
- Korean radish — 100 g
- Napa cabbage — 50 g
- Dried kelp — 5 g
- Dried anchovies — 8 g
- Green onion — 20 g
- Garlic — 5 g
- Soy sauce — 2 tsp
- Salt — 0.2 tsp
- Water — 500 ml