Spicy Simmered Rice Cakes with Fish Cakes

What you need

• 500 g (1 lb) cylinder rice cakes, separated
• 8 large dried anchovies, heads and dark innards removed
• 1 piece dried kelp, about 10 cm (4 in) square
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp soy sauce
• 2 tbsp sugar
• 2 garlic cloves, minced
• 150 g (5 oz) Korean fish cakes, flat sheets, cut into triangles
• 3 scallions, cut into 5 cm (2 in) lengths
• 3 large eggs
• 1 tsp toasted sesame seeds, for serving

Method

Restated from the original video

1. 1

   If the rice cakes are hard or frozen, soak them in warm water for 15-20 min, then drain.

2. 2

   Put the anchovies and kelp in a wide, shallow pan with 600 ml water. Bring to a boil and simmer for 10 min.

3. 3

   Meanwhile, cook the eggs in boiling water for 10 min, cool them in cold water and peel.

4. 4

   Lift out and discard the anchovies and kelp.

5. 5

   Stir the gochujang, gochugaru, soy sauce, sugar and garlic into the stock until dissolved.

6. 6

   Add the rice cakes and bring to a boil over medium-high heat.

7. 7

   Cook, stirring often so the rice cakes do not stick to the pan, until they start to soften and the sauce begins to thicken, about 5 min.

8. 8

   Add the fish cakes, scallions and eggs. Keep cooking and stirring until the sauce is thick and glossy and the rice cakes are soft right through, 4-5 min more. Splash in a little water if it gets too thick.

9. 9

   Scatter with sesame seeds and serve hot.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.