Korean dukbokgi

Name: Korean dukbokgi
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 packages rice cake; 1 packages fish cake; 1 onion, chopped in bite sizes; 3 large carrot, chopped in bite sizes; 3 Chinese Chives; 300 ml water; 1 piece Vegetable Broth; 3 tbsp korean soy sauce; 2 tsp korean chili paste; 2 tbsp sugar; 1 clove big garlic clove; salt and pepper; toasted sesame seeds

mjkims @cook_3641903

Aalborg, Denmark

Korean-Spicy rice cake with fish cake. I learned this recipe from my mum 💜 enjoy.

mjkims @cook_3641903

Aalborg, Denmark

Korean-Spicy rice cake with fish cake. I learned this recipe from my mum 💜 enjoy.

Saved

Ingredients

20 mins

4 servings

Main ingredients
1 packagesrice cake
1 packagesfish cake
1onion, chopped in bite sizes
3 largecarrot, chopped in bite sizes
3Chinese Chives
The broth
300 mlwater
1 pieceVegetable Broth
3 tbspkorean soy sauce
2 tspkorean chili paste
2 tbspsugar
1 clovebig garlic clove
salt and pepper
For garnish
toasted sesame seeds

Saved

Steps

20 mins

1

Put the water in a large pan with the fish cake. Boil it for 1 min and take the fish cake out. Put the fish cake aside for later use.
2

Put the vegetable broth in the water and the chopped garlic, chili paste, soy sauce and sugar. Then stir it together.
3

Then put the chopped onion and carrot in the broth/pan. Put a little pinch of pepper in it. Stir it once in a while for about 10 minut.
4

Put the rice cake in and let it simmer. Stir it once in a while for about 5 minut or until the rice cake isn't to hard.
5

While the rice cake is simmering. Chop the fish cake to bite size pieces, and put it in together with the Chinese Chives. Let it simmer for 2 minutes.
6

Use salt and pepper to taste and if you want it to be more hot then use more chili paste as you want.
7

Serve it with sesame seeds on top. Bon appetit ☺