Order Ingredients
Portions
Serves 2 ppl
Ingredients
- Fresh Jongga Korean Rice Cake Tubular (Sticks) – 1 lb (You may add a little more if you’re not adding hard boiled eggs and fish cakes)
- Water – 4 cups
- BDMP Large Anchovies, Dried with Heads and Intestines Removed – 7 pcs
- Golden Lily Dried Kelp – 6 x 8 inch
- CJ Hot Pepper Paste – ⅓ cup
- Our Home Hot Pepper Powder – 1 tbsp
- Siucra Sugar – 1 tbsp
- Green Onions Cut into 3 Inch Long Pieces – 3 pcs
- Eggs, Hard Boiled and Shelled (Optional) – 2 pcs
- Fish Cakes (Optional) – ½ lb
Order Ingredients
Method
- Step 1: Take a shallow pot or pan. Add 4 cups of water into it. Drop Dried Anchovies, and Dried Kelp into the pot. Heat it up for 15 minutes on medium high flames without closing the pan using a lid. While the pan is being heated, put the Hot Pepper Paste, Hot Pepper Flakes and Sugar into a bowl and mix well.
- Step 2: Now, remove the Anchovies and Kelp from the boiling water using a spoon. Add the Rice Cake, Green Onion, and the mixture of Hot Pepper and Sugar into the boiling water. It is the time to add the optional Fish Cakes and Hard Boiled Eggs to the dish if you wish. Using a wooden spoon, stir the dish slowly and gently when it starts boiling. Watch the Rice Cake turns soft and the sauce becomes shiny and thick while you keep stirring. It may take about 10-15 minutes. You may add more water and stir again if the Rice Cake hasn’t achieved the desired softness. Once it is ready, stop cooking and serve hot.
- Note: Fresh Rice Cakes turn soft comparatively quickly. Frozen Rice Cakes are to be thawed first and to be soaked in cold water before cooking.