Spicy Korean Rice Cakes

Spicy Korean Rice Cakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

If using refrigerated or frozen rice cakes, soak in water for at least 20-30 minutes

Step 2

Anchovy stock optional: combine water, dried anchovies, dried kelp and bottom half of one green onion in a pot

Step 3

Bring stock to a boil, reduce heat and simmer for 20 minutes, uncovered

Step 4

Create spicy paste: mix together gochujang, gochugaru, minced garlic, soy sauce, sugar, honey and salt

Step 5

Combine 400ml anchovy stock or water and spicy paste to a shallow pot, mix until fully dissolved

Step 6

Bring mixture to a boil and add rice cakes If temperature drops, bring back to a boil, stir frequently

Step 7

Reduce heat and simmer for 8-10 minutes, stirring occasionally

Step 8

Add sliced onion and fishcakes, stir and cook for 5 minutes

Step 9

Remove from heat, top with chopped green onion and toasted sesame seeds, optional