Ingredients
Main ingredients:
- 250 g rice cakes
- 2 slices fish cake
- 2 tbsp spring onion
- 1 boiled egg peeled and halved
- Mozzarella cheese as much as you like
For the sauce:
- 2 tbsp cooking oil
- 1 1/2 cups water
- 1 tbsp sugar
- 1 tbsp fine gochugaru Korean fine chilli powder
- 1/2 tbsp beef dasida stock powder
- 1 tbsp light soy sauce
- 1 1/2 tbsp gochujang Korean red chilli paste
To finish:
- Dried parsley
- White sesame seeds
Instructions
- Prepare your ingredients: If using frozen rice cakes, soak in cold water until fully thawed and separated. Cut 2 slices fish cake into bite-sized pieces. Roughly chop 2 tbsp spring onion. Peel the boiled egg and set aside whole. Measure out 1 tbsp sugar, 1 tbsp fine gochugaru, 1/2 tbsp beef dasida stock powder, 1 tbsp light soy sauce, and 1 1/2 tbsp gochujang and set alongside the stove.
- Start the sauce base: Heat 2 tbsp cooking oil in a wide, deep pan over medium heat. Add 250g rice cakes and pour in 1 1/2 cups water. Add 1 tbsp sugar, 1 tbsp fine gochugaru, 1/2 tbsp beef dasida stock powder, 1 tbsp light soy sauce, and 1 1/2 tbsp gochujang. Stir well until the gochujang is fully dissolved and the sauce is a uniform deep red with no lumps remaining.
- Add the fish cake: Add the fish cake pieces into the sauce and stir to coat. Place the lid on the pan and cook over medium heat, stirring every 2–3 minutes, until the rice cakes are soft and chewy all the way through with no hard centre and the sauce is thick and glossy. If the sauce thickens too quickly, add 2–3 tbsp water at a time to loosen.
- Add the spring onion: Once the rice cakes are cooked through and the sauce is thick and glossy, add 2 tbsp roughly chopped spring onion and stir through well. Taste and adjust seasoning.
- Add the cheese and melt: Pile mozzarella cheese generously over the entire surface of the rice cakes. Place the lid back on, turn the heat to the lowest setting, and let the cheese melt slowly until completely gooey and stretchy. Do not lift the lid during this time.
- Garnish and serve: Nestle the 2 boiled egg halves yolk-side up into the cheese. Scatter dried parsley and white sesame seeds over the top. Serve immediately straight from the pan.
Notes
- Where to buy the ingredients: Gochujang, gochugaru, rice cakes, fish cakes, and beef dasida stock powder are available at Korean grocery stores and most Asian supermarkets. Many large mainstream supermarkets now stock gochujang and rice cakes in the international foods aisle.
- Fresh vs. frozen rice cakes: Fresh rice cakes give the best texture. Frozen rice cakes work well too. Soak in cold water until completely soft and separated before using. Never add frozen rice cakes directly to the sauce as they release excess water and take too long to cook through.
- Variations and additions: Sliced cabbage can be added with the rice cakes for extra vegetables. A drizzle of sesame oil stirred through at the very end adds a gorgeous nutty fragrance.
- Leftovers and storage: Best eaten fresh straight from the pan. Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a pan with a good splash of water over low heat, stirring gently until the sauce loosens and the rice cakes are soft again. Add fresh cheese on top and re-melt for the full experience.
Nutrition
Calories: 703kcal | Carbohydrates: 115g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 969mg | Potassium: 558mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg