Spicy Rice Cake


  1. 350 g rice cakes separated
  2. 150 g fish cakes cut to bite size
  3. 2 cup water
  4. 1 cube anchovy stock
  5. 60 g onion thinly sliced
  6. 2 boiled eggs
  7. Spicy Sauce (Mix in a bowl)
  8. 3 tbsp gochujang (korean chili paste)
  9. 1 1/2 tbsp sugar
  10. 1 tbsp soy sauce
  11. 1 tsp minced garlic
  12. 1 tsp gochugaru (korean chili flakes)


  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.

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