Chewy Korean rice cakes in fiery gochujang sauce.
A beloved Korean street food of chewy rice cakes simmered in a sweet and spicy red pepper sauce.
Serves 3
Bring broth, gochujang, and sugar to a boil.
Add rice cakes and simmer 8-10 min until soft and sauce thickens.
Top with sliced scallions and sesame seeds.
Soak dried rice cakes in water 30 min before cooking.
Add fish cakes or boiled eggs.
Store in fridge up to 2 days. Add water when reheating.
Per serving (300g / 10.6 oz) · 3 servings total
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