Korean Glazed Grilled Fish Cakes

Step 1

Remove the fish cakes from the package and gently pat them dry with paper towels — this helps them develop a better char on the grill. If your fish cakes are very thick (over 1 inch), slice them lengthwise into 1/2-inch thick planks so they cook through evenly and get maximum surface contact with the heat.

Step 2

Make the glaze: In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of gochujang, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 0.5 tablespoon of sesame oil, and 2 tablespoons of water until smooth. Peel and mince 2 garlic cloves and grate a 1/4-inch piece of fresh ginger on a microplane. Stir the garlic and ginger into the glaze and set aside.

Step 3

Preheat a grill pan or outdoor grill to medium-high heat. If using a grill pan, let it sit on the stovetop for 2-3 minutes until a drop of water dances across the surface before evaporating.

Step 4

Lightly brush or spray the hot grill grates with neutral oil to prevent sticking. Arrange the fish cake slices on the grill in a single layer without crowding. Grill for 2-3 minutes on the first side until you see distinct char marks and the surface firms up slightly.

Step 5

Flip each fish cake piece and grill the second side for another 2-3 minutes until golden and charred. The fish cakes will feel slightly springy when pressed — they're cooked through at this point.

Step 6

Brush the glaze generously on both sides of the fish cakes, working quickly so the glaze caramelizes and sticks rather than burns. Grill for another 1-2 minutes, turning once more, until the glaze becomes glossy and sticky with slightly charred edges.

Step 7

Transfer the glazed fish cakes to a serving platter. Slice 2 scallions thinly on the bias and scatter over the top along with 0.5 teaspoon of toasted sesame seeds. Serve immediately while still warm — the exterior will have a tender crust and the glaze will still be glossy.