Hot & Spicy Korean Rice Cake

Hot & Spicy Korean Rice Cake

Ingredients

• 0.5 pound rice cakes tteok
• 1 cup chopped cabbage
• 1 sheet fish cake cut into rectangles
• 3 green onions
• 1 3/4 tbsp Korean red pepper paste gochujang
• 1 1/2 tsp Korean red pepper powder gochugaru
• 2 cups anchovy broth
• 1 tsp dashi powder
• 1 egg
• 1 tsp garlic minced
• 1/2 tbsp sugar
• 1/2 tbsp soy sauce

Hot & Spicy Korean Rice Cake

Instructions

1. To make hard-boiled eggs, in a saucepan, bring water to a boil. Gently place the egg in the water and let boil for 10 minutes. Remove from heat and place in a bowl of ice water. Let rest for 5 minutes and peel of the egg shell.Set aside.
2. In a large pan, bring the anchovy broth into a boil over medium high heat. Add the dashi powder, mix and let boil for 3 minutes.
3. Add the Korean red pepper paste, Korean red pepper powder, garlic, sugar, and soy sauce into the broth and mix well. Bring broth/sauce back to a boil over medium high heat.
4. .....................
5. .....................

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