Hot & Spicy Korean Rice Cake Recipe
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
- 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.
- 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.
- 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.
- 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.
- 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.