Korean Spicy Rice Cakes with Fish Cakes

Ingredients

• 1 pound Korean rice cakes
• 1 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

Method

1. 01
   Soak the rice cakes in warm water for 10 minutes if they are hard or refrigerated.
2. 02
   In a large pan, bring 3 cups of water to a boil.
3. 03
   Add gochujang, gochugaru, soy sauce, sugar, and minced garlic to the boiling water, stirring well to dissolve the ingredients.
4. 04
   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. 05
   Add the sliced fish cakes to the pan and continue cooking for another 5 minutes, ensuring they are heated through.
6. 06
   Once the sauce thickens and the rice cakes are chewy, turn off the heat. Stir in the sesame oil.
7. 07
   Garnish with chopped scallions and toasted sesame seeds before serving.