Korean Spicy Rice Cakes with Fish Cakes

Ingredients

• 1 pound Korean rice cakes
• 1/2 pound Korean fish cakes sliced
• 3 cups water
• 4 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons gochugaru (Korean red chili flakes)
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 2 teaspoons minced garlic
• 1 teaspoon sesame oil
• 1 cup scallions chopped
• 2 tablespoons sesame seeds toasted

Instructions

1. 1 Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
2. 2 In a large pan, bring 3 cups of water to a boil.
3. 3 Add gochujang, gochugaru, soy sauce, sugar, and minced garlic to the boiling water, stirring well to dissolve the ingredients.
4. 4 Drain the rice cakes and add them to the sauce in the pan. Let them cook for 8-10 minutes, stirring occasionally, until they soften.
5. 5 Add the sliced fish cakes to the pan and continue cooking for another 5 minutes, ensuring they are heated through.
6. 6 Once the sauce thickens and the rice cakes are chewy, turn off the heat. Stir in the sesame oil.
7. 7 Garnish with chopped scallions and toasted sesame seeds before serving.