Description
A delicious and spicy dish made with Korean rice cakes, gochujang, and vegetables.
Ingredients
Scale
- 1/4 cup gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp granulated sugar (or brown sugar)
- 2 cloves garlic, minced
- 1 lb (450g) Korean rice cakes (tteok)
- 1/2 medium onion, thinly sliced
- 3 green onions, cut into 2-inch pieces
- 2 cups anchovy broth or dashi (vegetable broth works too)
- 1 tbsp vegetable oil
- 2 hard-boiled eggs, peeled and halved
- 1 sheet of fish cake (eomuk), sliced
- 1 tsp toasted sesame seeds
Instructions
- If using frozen or refrigerated rice cakes, soak them in warm water for about 10 minutes while you prepare the other ingredients. This helps them soften and cook more evenly.
- In a small bowl, combine the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Mix well until it forms a smooth paste.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 2-3 minutes until slightly softened.
- Pour in the anchovy broth and the prepared sauce mixture. Stir to combine and bring to a gentle simmer.
- Add the drained rice cakes and optional fish cake slices to the simmering sauce. Stir gently to coat.
- Cook for 8-10 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened to a glossy consistency.
- In the last minute of cooking, add the green onion pieces and stir them in.
- Transfer the spicy rice cakes to a serving bowl. Top with halved boiled eggs and a sprinkle of sesame seeds, if desired.
- Serve immediately while hot for the best texture and flavor.
Notes
- Adjust the level of spice by modifying the amount of gochugaru used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg