Spicy Rice Cake

Name: Spicy Rice Cake
Yield: 2 servings
Cuisine: American
Ingredients: 350 g rice cakes separated; 150 g fish cakes cut to bite size; 2 cup water; 1 cube anchovy stock; 60 g onion thinly sliced; 2 boiled eggs; Spicy Sauce (Mix in a bowl); 3 tbsp gochujang (korean chili paste); 1 1/2 tbsp sugar; 1 tbsp soy sauce; 1 tsp minced garlic; 1 tsp gochugaru (korean chili flakes)

fatin najwa @cook_16040708

Spicy Rice Cake

fatin najwa @cook_16040708

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Ingredients

2 servings

350 grice cakes separated
150 gfish cakes cut to bite size
2 cupwater
1 cubeanchovy stock
60 gonion thinly sliced
2boiled eggs
Spicy Sauce (Mix in a bowl)
3 tbspgochujang (korean chili paste)
1 1/2 tbspsugar
1 tbspsoy sauce
1 tspminced garlic
1 tspgochugaru (korean chili flakes)

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Steps

1

Soak rice cakes in warm water for 10 minutes
2

Boil water with the anchovy stock cube on medium high heat. Dissolve the sauce using a spatula
3

Once boiling, add the rice cake, fish cakes, boiled egg and onion. Boil for 3 to 5 minutes until rice cakes are cooked.
4

To thicken the sauce, simmer on low heat for another 2 to 4 minutes.
5

Turn of the heat after the sauce becomes thick. You can put some roasted sesame seeds and sesame oil for garnish if you want.