Air Fryer Eomuk Kkochi (Korean Fish Cake Skewers)
Air Fryer Eomuk Kkochi features accordion-folded Korean fish cake sheets brushed with a soy-gochujang glaze; air fry at 380°F for 12 minutes until the edges blister and the glaze lacquers.
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Method
- 1
Blot the fish cake sheets dry with paper towels. Thread each sheet onto a soaked skewer in an accordion fold, weaving the skewer in and out four or five times so the sheet ripples along the stick.
- 2
Whisk soy sauce, gochujang, mirin, corn syrup, sesame oil, garlic, gochugaru, and water until smooth. The glaze should coat a spoon; add a splash more water if it is too thick to brush.
- 3
Brush the skewers lightly with neutral oil and lay them flat in the air fryer basket without overlapping. Air fry at 380°F for 6 minutes.
- 4
Flip the skewers, brush both sides with half the glaze, and air fry 4 minutes more.
- 5
Brush on the remaining glaze and air fry a final 2 minutes until the folded edges are blistered and lightly charred and the fish cake reads 145°F internal.
- 6
Sprinkle with sesame seeds and scallion and serve hot with the pan drippings spooned over.
Pro tip. Squeeze the accordion folds tight against each other on the skewer before cooking — the compressed ridges catch the glaze and crisp, while a loosely threaded sheet flaps around in the airflow and dries out flat.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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