Ingredients

The following ingredients have 6 Servings
  • 16 ounces Korean Rice Cakes ((flat or cylindrical))
  • 8 ounces fish cake
  • 1/2 onion, (chopped)
  • 2 cups water
  • 2 teaspoons dashi powder
  • 2 tablespoons gochujang ((Korean chili paste))
  • 2 tablespoons coconut sugar
  • 1 tablespoon soy sauce
  • 3 garlic cloves, (minced)
  • 1 teaspoon gochugaru ((Korean chili flakes))
  • 1 teaspoon sesame oil
  • green onion ((garnish))
  • sesame seeds ((garnish))

Instruction

  • Soak the rice cakes in warm water for 10-15 minutes. Drain.
  • Bring water and dashi powder to a boil in a wok or a large saucepan.
  • While the water is coming to a boil, combine the gochujang, gochugaru, coconut sugar, soy sauce, onion and garlic in a bowl.
  • When the broth comes to a boil, add the sauce and mix to combine.
  • Bring back to a simmer.
  • Add the rice cakes and fish cakes. Bring to a simmer. Simmer until sauce has thickened and coats the rice cakes, stirring often. This should take about 5-10 minutes.
  • Remove from heat and drizzle with sesame oil.
  • Garnish with green onions and sesame seeds and serve.