Pairs well with Korean Spicy Rice Cake (Ddeokbokki)
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Korean Spicy Rice Cake (Ddeokbokki)
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A traditional Korean dish known for its spicy and sweet flavor, featuring chewy rice cakes in a vibrant red sauce, enhanced with fish cakes, hard-boiled eggs, and garnished with green onions.
00:30:00 total
Serves 4
medium
Main Various
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Ingredients
- water - 4 cups (4 cups)
- dried anchovies - 7 (7, heads and guts removed)
- dried kelp (Dashima) - 1 piece (5 to 6 inches size)
- rice cakes - 1 pound (1 pound, cut into 3.5 inch pieces)
- fish cake balls - watch the video to see (optional, quantity to taste)
- eggs - 2 (hard boiled, 2)
- hot pepper paste - 1/3 cup (1/3 cup)
- mild hot pepper flakes - 1 tablespoon (1 tablespoon)
- sugar - 1 tablespoon (1 tablespoon)
- green onions - 3 (3, cut into 2.5 inch pieces, some saved for garnish)
Instructions
- Make Anchovy Stock: In a pot, add 4 cups of water, dried anchovies, and dried kelp. Boil over medium-high heat for 15 minutes without a lid.
- Prepare Ingredients: Cut the rice cakes into 3.5 inch pieces. Hard boil 2 eggs.
- Make Sauce: Mix 1/3 cup hot pepper paste, 1 tablespoon mild hot pepper flakes, and 1 tablespoon sugar.
- Cook Rice Cakes: Strain the anchovy stock into a pan. Add rice cakes and prepared sauce. Stir gently.
- Add Additional Ingredients: Add fish cake balls (if using) and green onions. Continue stirring until the broth thickens and becomes shiny.
- Final Touches: After 7 minutes of stirring and once the sauce has thickened, garnish with additional green onions.
- Serve: Serve the ddeokbokki hot and enjoy the chewy, spicy, and sweet flavors.
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