🇰🇷 Korean

Fish Cake Bulgogi

Name: Fish Cake Bulgogi
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 tbsp Honey; 1 tsp Salt; 3 cloves, crushed Ginger; 4 tbsp Soy Sauce; 2 tbsp Sesame Oil; 1, juiced Rice Vinegar; 1, grated Asian Pear; 1 tsp Gochugaru; 300 g Fish Cake

🇰🇷 Korean

Smoky grilled fish cake with a bright marinade — charred edges, juicy centre, and a squeeze of rice vinegar to finish. About 19 minutes from fridge to table.

Prep 15 min Cook 4 min Serves 4 Easy

Ingredients

Honey1 tbsp
Salt1 tsp
Ginger3 cloves, crushed
Soy Sauce4 tbsp
Sesame Oil2 tbsp
Rice Vinegar1, juiced
Asian Pear1, grated
Gochugaru1 tsp
Fish Cake300 g

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Whisk the Sesame Oil, rice vinegar juice, garlic, gochugaru and salt into a quick marinade.
2
Coat the fish cake completely and let it sit for at least 20 minutes (overnight is even better).
3
Get the grill or griddle pan screaming hot.
4
Grill the fish cake in a single layer, turning once, until charred in spots and cooked through.
5
Rest for 5 minutes, then finish with perilla leaves and extra rice vinegar.

Chef's tip

Don't move the fish cake for the first 3 minutes; a proper crust releases itself.

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Watch how it's made

Video: How to: Spicy Korean Fish Cake | The Lunchbox Favorite! (어묵볶음) · on YouTube