Directions

To Prepare Spicy Korean Rice Cakes

1. If you are using frozen rice cakes, soak in water for 30 mins to an hour before cooking.
2. In a medium soup pot, heat up water with gochujang, gochugaru, minced garlic, sugar and light soy sauce till bubbling.
3. Add in fish cake strips and let it boil.
4. Toss in napa cabbage and mushroom, stir and add in the soften rice cakes. Bring it to boil again and simmer for 4-5 mins.
5. Let cooked rice cakes sits in the pot to allowed water to be absorbed.
6. Sprinkle with toasted sesame seeds and spring onions before serving