Ingredients
Units
Scale
- 22 oz Korean rice cake
- 4 cups Korean ultimate stock or chicken stock
- 3 tbsp gochujang, Korean red pepper paste
- 3 tbsp soy sauce
- 3 tbsp sugar
- 1 tsp gochugaru, Korean red pepper flakes, optional
- 6 oz fish cake
- 2 hard-boiled eggs
- 2 green onions, sliced
- sesame seeds
- pan fried mandu (dumplings), optional
Instructions
- In a medium-sized mixing bowl, fill with warm water and add the rice cakes. Soak for 20 minutes.
- Meanwhile, in a pot, combine the stock, gochujang, soy sauce, and sugar. Bring it to a boil over medium-high heat.
- Drain the soaked rice cakes and add them to the boiling sauce along with the fish cakes. Cook for about 10 minutes over medium-high heat, stirring frequently to prevent sticking. (Rice cakes tend to stick to the bottom when cooked in sauce, so don’t skip the stirring!)
- Once the sauce has thickened, toss in the boiled eggs and green onions. Stir to combine.
- Serve immediately and garnish with sesame seeds.
Optional: Pair with crispy fried dumplings for the ultimate comfort meal. Enjoy!
- Prep Time: 20 mins
- Cook Time: 15 mins
