I missed the Korean street food so much. This spicy rice cake is one of my favorite. It is actually not hard to make it at home. Just simply follow my recipe and I am sure you will like it too
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Ingredients
- 300 g Korean rice cakes
- 6 pcs Korean fish cakes (or fish tofu)
- 3 pcs green onion (sectioned)
- 1 tsp honey (add it at the end)
Korean spicy sauce
- 600 ml kelp and anchovy broth (or use chicken broth + water)
- 1 tbsp minced garlic
- 1.5 tbsp gochujang (Korean chili paste) (for medium spiciness, use 2 tbsp)
- 1 tbsp Japanese soy sauce
- 1 tbsp sugar
- 1 tsp Hoisin sauce (Optional)
- 1 tsp gochugaru (Korean chili flakes)
Garnish
- 2 tsp roasted sesame seed
- 1 tsp sesame oil
Instructions
- Soak the rice cake into hot water for 10 minutes. Drain it well and set it aside
- Bring the Korean spicy sauce to boil over medium high heat. Stir until the sauce is smooth
- Add in rice cake, fish cake. Turn the heat to medium low. Cook 3-6 mins until the rice cake is soft
- Season to taste. Add the honey according to your liking. Continue to cook for 1-2 mins until the sauce is thickened
- Add in the green onion and sesame oil. Mix it well and dish it up. Garnish it with sesame seed