Korean Spicy Rice Cake

Ingredients

• Korean Rice Cake

  Han Asia

  400g

• Dukboki Simmered Korean Wheat Flour Cakes

  K Town

  400g

• Fish Cake, Square Type

  Wang Korea

  160g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Onions

  Young green, tops only

  3 cup chopped or 213g

• Water

  Plain, clean water

  4 cup or 947g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Gochujang Fermented Spicy Red Chili Paste

  Wegmans

  22g

• Soy sauce

  Regular sodium, Shoyu

  50g

• Red Pepper Powder

  Wang Korea

  30g

• Red Pepper Powder (Coarse)

  Wang Korea

  20g

• Brown sugar

  70g

Directions

1. Cut the green onion into long pieces.
2. Cut the cabbage and fish cake into bite sizes.
3. Add water, dark soy sauce, fine red pepper powder, coarse red pepper powder, brown sugar, red chili paste, green onion, and cabbage into a pot and boil.
4. Lightly rinse the rice cake and wheat flour cake under water.
5. Once the sauce boils, add hard-boiled eggs, rice cake, and wheat flour cake.
6. Add fish cake last and continue cooking until the sauce gains desired consistency.