|12 oz||rice cakes|
|2 sheets||Korean style flat fish cakes, cut into large bite size pieces|
|6 large||dried anchovies|
|1 large||piece dried sea kelp|
|1 small||carrot, sliced|
|2 tbsp||Korean chili paste|
|1 tbsp||Korean chili flakes|
|1 tbsp||soy sauce (or to taste)|
|1||green onion, chopped|
|1 tbsp||corn syrup (optional)|
Remove from the heat and let it soak for 5 minutes.
Dispose of the anchovies and the sea kelp. Keep 2 cups of the stock then set aside.
In a skillet, combine Korean chili paste, chili flakes, soy sauce, sugar, corn syrup. Pour the reserved 2 cups of anchovy stock and mix.
Put cabbage, onion, carrot, and rice cakes in the skillet and bring to boil over medium heat. When it starts to boil, stir occasionally. Let mixture simmer for 15 minutes. Reduce the heat.
When the sauce gets reduced half-way and everything is tender, remove from the heat.
Put hard boiled eggs on top and garnish with green onion. Serve hot.
Tip: If rice cakes are frozen, soak them in the cold water for 10 minutes then drain and set aside.
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