Back to 4 servings 1 lb cylinder-shaped Korean rice cakes (tteok), fresh or refrigerated; if frozen, soak in cold water until softened 3 sheets Korean fish cakes (eomuk), about 6 oz total, cut into bite-size pieces or strips 3 green onions, cut into long strips or sliced 3 cups water, or anchovy or kelp stock for more depth 1 tsp Korean beef stock powder (dasida) or chicken bouillon powder, dissolved in the water 2 hard-boiled eggs, optional, halved 2 tbsp gochugaru (Korean chili powder or flakes), fine grind is best; adjust to taste 2 tbsp gochujang (Korean chili paste) 2 tbsp sugar, or brown sugar 3 tbsp light corn syrup or rice syrup, honey also works 1 tbsp soy sauce 0.25 tsp black pepper toasted sesame seeds, for garnish, optional
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1 Step 1: If the rice cakes are frozen or firm, soak them in cold water for 20 to 30 minutes until softened, then drain. Soft fresh rice cakes can go straight in.2 Step 2: Cut the fish cakes into bite-size pieces and the green onions into long strips.3 Step 3: In a small bowl, mix the gochugaru, gochujang, sugar, corn syrup, soy sauce and black pepper into a smooth seasoning paste. Dissolve the stock powder in the water in a separate container.4 Step 4: Add the stock to a large pan with the rice cakes, fish cakes, green onions and eggs, and stir in the seasoning paste. Bring to a boil over medium-high heat.5 Step 5: Reduce to medium and simmer, stirring often so the rice cakes do not stick, for about 13 minutes until the sauce thickens and the rice cakes are soft and chewy all the way through.6 Step 6: Serve hot, garnished with sesame seeds if you like.getsaucepan.com/r/153900ad-82f1-5dce-8928-ed2c9f5e8da0
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