Spicy Korean Rice Cakes

local_grocery_store Ingredients

• 400g Rice cakes, soaked in water for 30 minutes
• 150g Fish cakes, sliced into bite-sized pieces
• 4 Green onions, chopped
• 3 tablespoons Gochujang
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 2 cloves Garlic, minced
• 2 cups Water
• 1 tablespoon Vegetable oil
• 1 tablespoon Toasted sesame seeds, for garnish

restaurant_menu Method

1. 1.In a large pan, heat the vegetable oil over medium heat.
2. 2.Add the minced garlic and chopped green onions to the pan and sauté for 1-2 minutes until fragrant.
3. 3.Add the gochujang, soy sauce, and sugar to the pan and stir well to combine.
4. 4.Pour in the water and bring it to a boil.
5. 5.Add the soaked rice cakes and fish cakes to the pan and cook for 5-7 minutes until the rice cakes are soft and chewy.
6. 6.Reduce the heat to low and simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.Serve the spicy Korean rice cakes hot, garnished with toasted sesame seeds.
8. 8.Enjoy the spicy goodness!

lightbulb_outline Tips

• chevron_rightIf you prefer a milder version, reduce the amount of gochujang in the sauce.
• chevron_rightFeel free to add your favorite vegetables like carrots or cabbage to the dish for extra flavor and texture.
• chevron_rightServe the rice cakes with a side of kimchi for a traditional Korean meal.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days.