Ingredients:

  • 500g Korean rice cakes (Tteok)
  • 1 tbsp vegetable oil
  • 2 cups water
  • 2 tbsp gochujang (Korean chili paste)
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 2 cups vegetable broth or chicken broth
  • 1 sheet dried kelp (kombu)
  • 3 dried anchovies
  • 1 small onion, thinly sliced
  • 1 green onion, sliced into 1-inch pieces
  • 1 cup fish cakes (eomuk), sliced (optional)
  • 1 hard-boiled egg, halved (optional)
  • Sesame seeds, for garnish

Instructions:

  1. If using refrigerated rice cakes, soak them in cold water for 10 minutes to soften. Drain well.
  2. In a bowl, whisk together gochujang, gochugaru, soy sauce, sugar, garlic, and ginger.
  3. In the large pan, combine vegetable broth (or chicken broth), dried kelp, and dried anchovies. Bring to a simmer over medium heat. Remove kelp and anchovies after 10 minutes.
  4. Add the rice cakes and sliced onion to the pan with the broth (or water). Stir in the prepared sauce.
  5. Bring to a simmer, then reduce heat to medium-low. Cook for 15-20 minutes, or until the rice cakes are soft and chewy and the sauce has thickened, stirring occasionally to prevent sticking. This is how to make rice cakes!
  6. Add fish cakes during the last 5 minutes of cooking.
  7. Stir in the green onions. Garnish with sesame seeds. Serve hot with hard-boiled eggs, if desired.