Easy Korean Spicy Rice Cakes

Method6 steps

1. 1

   Step 1: Separate the 300 g rice cakes. If frozen or packaged, soak them in warm water for 20 minutes to soften, then drain and discard the water. Fresh separated rice cakes may be used without soaking.

   Conditional frozen or packaged rice-cake soak · 20 minUses 300 g garaetteok (Korean rice cakes), separated; frozen or packaged cakes require warm soaking · Warm water for soaking frozen or packaged rice cakes; amount unspecified, discarded

2. 2

   Step 2: Mix all five sauce supplies well in a bowl: 2 tbsp gochujang, 2 tbsp raw sugar, ½ tsp gochugaru, 1 tsp minced garlic and ⅓ cup sauce water.

   Uses 2 tbsp gochujang (Korean chili paste) · 2 tbsp raw sugar · ½ tsp gochugaru (Korean chili powder) · 1 tsp minced garlic · ⅓ cup water for sauce

3. 3

   Step 3: Preheat a wok or skillet over medium-high heat until well heated. Add the unmeasured cooking oil and the thinly sliced ½ onion. Stir-fry until the onion softens.

   Uses Cooking oil, such as rice bran oil; amount unspecified · ½ medium onion (75 g), thinly sliced

4. 4

   Step 4: Add the strips from the two cabbage leaves to the softened onion and stir until the cabbage softens.

   Uses Softened onion in cooking oil · 2 cabbage leaves (145 g), cut into medium strips

5. 5

   Step 5: Add the prepared fresh or drained soaked rice cakes, the pieces from both fish cake sheets (2) and all the mixed sauce. Mix and stir over the heat for about 2 minutes, continuing as needed until the rice cakes are soft and chewy throughout and the fish cakes are heated through. Reduce the heat to low.

   Stir-fry rice/fish cakes after adding sauce · 2 minUses Softened onion and cabbage · Same separated fresh or soaked/drained rice-cake stock · 2 fish cake sheets (105 g), cut into medium pieces · Complete mixed gochujang sauce

6. 6

   Step 6: Add the chopped spring-onion (1 stalk) stalk and stir briefly over low heat. Garnish the completed rice cakes with the unmeasured toasted sesame seeds and serve hot.

   Uses Fully cooked rice and fish cakes with softened vegetables and sauce · 1 stalk spring onion, chopped · Toasted sesame seeds for garnish; amount unspecified