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Hot & Spicy Korean Rice Cake Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 0.5 pound rice cakes tteok
  • 1 cup chopped cabbage
  • 1 sheet fish cake cut into rectangles
  • 3 green onions
  • 1 3/4 tbsp Korean red pepper paste gochujang
  • 1 1/2 tsp Korean red pepper powder gochugaru
  • 2 cups anchovy broth
  • 1 tsp dashi powder
  • 1 egg
  • 1 tsp garlic minced
  • 1/2 tbsp sugar
  • 1/2 tbsp soy sauce

Instructions

  1. To make hard-boiled eggs, in a saucepan, bring water to a boil. Gently place the egg in the water and let boil for 10 minutes. Remove from heat and place in a bowl of ice water. Let rest for 5 minutes and peel of the egg shell.Set aside.

  2. In a large pan, bring the anchovy broth into a boil over medium high heat. Add the dashi powder, mix and let boil for 3 minutes.

  3. Add the Korean red pepper paste, Korean red pepper powder, garlic, sugar, and soy sauce into the broth and mix well. Bring broth/sauce back to a boil over medium high heat.

  4. Add the rice cakes into the broth/sauce and cook for about 7 minutes, until the rice cakes are soft. If your rice cake was frozen, make sure to soak them in water for about 15 minutes before adding them into the broth/sauce.

  5. Add the fish cakes, cabbage, and green onions and cook for another 5 minutes. The sauce should be thick and the rice cakes should be chewy. Serve with hard-boiled eggs and green onions.