⏱️ Cooking Time: 10 minutes
🥢 Introduction
I found pempek at an Indonesian market and had no idea what to do with it at first. After frying it until crispy, I tossed it in a sweet and spicy Korean-style sauce… and honestly, I couldn’t stop eating.
Pempek is a chewy Indonesian fish cake made with fish and tapioca flour. When it’s crispy on the outside and coated in bold sauce, it turns into an incredibly addictive snack that comes together in minutes.
If you enjoy trying new flavors without complicated cooking, this fusion twist is definitely worth a try.
🛒 Ingredients
✔️ 6–8 pieces pempek (Indonesian fish cakes)
✔️ 1 tablespoon gochujang (Korean red chili paste)
✔️ 1 tablespoon ketchup
✔️ 2 tablespoons water
✔️ 1/2 tablespoon sugar
✔️ Sesame seeds (optional)
✔️ Neutral oil for frying
👩🍳 Instructions
Step 1
Heat enough oil in a pan over medium heat for frying.
Step 2
Add the pempek and fry until golden brown and crispy on the outside, about 8–10 minutes. Turn occasionally to cook evenly. Remove and drain on paper towels.
Step 3
In a pan, combine gochujang, ketchup, water, and sugar. Cook over medium heat, stirring, until the sauce bubbles and slightly thickens, about 1–2 minutes.
Step 4
Skewer the fried pempek.
Step 5
Brush generously with the sauce, just like Korean street-style rice cake skewers.
🍽️ Serving Tips
✔️ Add a little minced garlic to the sauce while cooking for extra depth of flavor.
✔️ Serve immediately while hot and crispy for the best texture.
✔️ Enjoy as a snack on its own or with steamed rice for a more filling meal.
💡 Additional Notes
✔️ Do not overcrowd the pan when frying, as this can make the pempek less crispy.
✔️ Adjust the sugar to taste depending on how sweet you prefer the sauce.
✔️ If the sauce becomes too thick, add a small splash of water to loosen it.
✔️ You can air-fry the pempek instead of deep-frying for a lighter version.
❓ FAQ
Q. What is pempek?
A. Pempek is a popular Indonesian fish cake made from fish and tapioca flour. It has a chewy texture and savory flavor and is commonly sold as street food in Indonesia.
Q. Can I use other fish cakes instead?
A. Yes. Any Asian fish cake or surimi-based fish cake can work as a substitute if pempek is not available.
Q. Is gochujang very spicy?
A. Gochujang is mildly spicy with a sweet and savory taste. You can adjust the amount to suit your spice preference.
Q. Can I make this without frying?
A. Yes. You can air-fry or bake the pempek for a lighter option, though frying gives the crispiest result.
Q. How should I store leftovers?
A. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
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