Prep Time::5 mins
Cook Time::25 mins
Total Time::30 mins
Servings::2
Yield::2 servings
Ingredients
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3 cups water
2 dried anchovies, or more to taste
Sauce:
3 tablespoons chile paste
2 tablespoons white sugar
1 tablespoon soy sauce
1 tablespoon corn syrup
2 Korean fish cakes, sliced
½ onion, thickly sliced
1 spring onion, thickly sliced
Directions
Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
Cook's Notes:
It's quite spicy. So check the taste when you add the sauce so that you can control the amount of heat.
If you use frozen rice cakes, just defrost them in the microwave for 30 seconds. Don't boil the rice cakes for too long, otherwise they will be mushy.