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Korean Spicy Rice Cakes

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PREP TIME
5 min
COOKING TIME
25 min
TOTAL TIME
30 min
SERVINGS
2 servings
Lunch Korean
Korean Spicy Rice Cakes
Ingredients
  • 3 cups water
  • 2 dried anchovies, or more to taste
  • 3 tablespoons chile paste
  • 2 tablespoons white sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon corn syrup
  • 2 Korean fish cakes, sliced
  • 1/2 onion, thickly sliced
  • 1 spring onion, thickly sliced
Instructions
1
Combine water with the salty, fishy flavor of anchovies in a saucepan and heat it up to a rolling boil. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
2
Remove the anchovies from the saucepan and set them aside, their salty essence now incorporated into the liquid.
3
In a separate bowl, whisk together chile paste, sugar, soy sauce, and corn syrup to create the savory sauce that will tie everything together.
4
Add crispy rice cakes and thinly sliced onion to the anchovy-infused water in the saucepan, stirring gently to distribute them evenly. Pour in the prepared sauce and bring the mixture to a boil once more, cooking for 5 minutes while occasionally stirring to prevent burning.
5
Stir in the chopped spring onion and continue boiling for an additional 3 minutes, allowing the flavors to reach a perfect balance.