Spicy Korean Rice Cakes

This Korean dish of cylindrical rice cakes (duk) covered in a thick , spicy sauce is a popular street food in Korea. It is eaten as a casual meal at home or as a drinking snacks.

Ingredients

1 lb cylindrical rice cakes (duk), cut into 2" pieces

1 Tbsp kochujang (hot chili pepper paste)

1 tsp kochukaru (hot chili pepper powder)

1 Tbsp sugar

2 tsp minced garlic

1.5 Tbsp soy sauce

1 package rectangular fish cake (oden or omook), sliced into 1" pieces

2 cups Napa cabbage, chopped

3 shiitake mushrooms, soaked and sliced into pieces

Preparation:

1. Soak rice cakes (duk)for about an hour in cold water.*
2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
3. Bring to a boil.
4. Add fish cakes.
5. Bring to a boil.
6. Add the mushrooms, cabbage, and rice cakes.
7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

Source: koreanfood

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