Spicy Korean rice cakes. One of my favorite comfort foods. The satisfying chew of the thick rice cakes, the sweet and spicy sauce…I could eat for days, and they’re surprisingly easy to make!
Here is a picture of mine cooking. Notice the tea strainer that I used to infuse the broth? I didn’t get a shot of them plated, because we got too excited to eat and forgot.
– 4 cups water
– 7 large dried anchovies (you can leave these out, but it won’t have quite the same funkiness, maybe try adding a bit of miso to make up for the umami)
– 6 x 8 inch dried kelp
– ⅓ cup gochujang, hot pepper paste
– 1 tablespoon Korean chili flakes
– 1 tablespoon sugar
– 1 pound of cylinder shaped rice cakes (you can find these in the freezer section of most big Asian food markets, or make your own)
– 3 green onions, cut into 3 inch long pieces
– 2 hard boiled eggs, peeled (optional)
– ½ pound fish cakes (optional)
Boil the water with the dried anchovies and kelp for 15 minutes in a wide saute pan. Remove the kelp and fish with a slotted spoon and discard. Add the hot pepper paste, chili flakes and sugar to the pan; stir to mix. Add the rice cakes, green onions, hard boiled eggs and fish cakes. Simmer for 10-15 minutes until the sauce thickens, stirring regularly. Test a rice cake for doneness; add more water if necessary. The cakes should be chewy but not hard in the middle. Serve warm with a side of kimchi.