|Hot and Spicy Korean Rice Cake Recipe|
I am crazy about Korean recipe these days after watching Home Food Rescue. I then try to get my hands on the Korean basic ingredients in Ampang. One thing that caught my eyes are the Korean Rice Cakes. This is a good basic recipes if you are new in venturing into Korean Cooking as it only require a few korean ingredients like the rice cake, hot pepper flakes and hot pepper paste.
Do note that both the rice cakes and Hot Pepper Flakes are recommended to store in the freezer as they dont last very long when store in the fridge.
I have followed the steps and soup making by Maagchi but came out with the ingredients combination myself. As this recipe are rather adaptable - meaning that if you prefer rice cake, then you could put more rice cake or if you prefer fish cake then you could add in more fish cake. The key is in adjusting the seasoning under C, whereby if you prefer less spicy/sweet then you put less and gradually increase till it is season to your taste.
A) About 2 1/2 cups of soup
4 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
Steps: Boil for 15 minutes over medium high heat without the lid. Seperate the soup and the ingredients by using a sieve. Put the soup into a shallow pan and proceed to B and C
200gram Rice Cake
350gram combination of fishball, tofu, fish cake, or any yong ta fu ingredients
1 tbsp Hot pepper flakes
3 tbsp sugar
3 tbsp Hot Pepper Paste
E) Hard boil egg
- Prepare the hard boil egg in a seperate pot
- Put B and C into A and stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.