A very typical Korean dish that packs with some heat.
Instruction
- Soak the rice cake in warm water for 10 minutes
- Mix 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of gochujang, 1 teaspoon of red pepper flakes, 1 teaspoon of ginger, 1.5 tablespoons of garlic.
- Boil water/chicken stock/seaweed stock, add rice cakes, 3 tbs of the sauce mix and boil low for 10 minutes.
- Increase to medium-high, add fish cakes (optional), and the rest of the sauce, boil for 5 minutes.
- Garnish with green onion and cilantro.
