Ingredients

  • 2½ cups of Water
  • 2 tbsp. Asian Fish Sauce
  • 1 cube Chicken Bouillon
  • 1 lb. cylinder shaped Rice Cake
  • ⅓ cup Gochujang, (hot pepper paste)
  • 1 tbsp. Gochugaru (Korean Red Pepper Flakes)
  • 1 tbsp. Sugar
  • 1 tbsp. Honey
  • 3 Green Onions, cut into 3 inch long pieces
  • 2 Hard Boiled Eggs, shelled (optional)
  • ½ lb. Fish Cake, (optional)
  • 2 Hot Dogs, (optional)
  • Sesame Seeds
Instructions

  1. Boil water in a shallow pot or pan. You want enough boiling water that it just covers the rice cake.
  2. Add the rest of the ingredients but the sesame seed, gently stirring.
  3. Reduce heat and simmer until the rice cake turns soft and the sauce thickens, around 10 - 15 minutes.
  4. Remove from heat, garnish with sesame seed, and serve hot.
Notes

  • Be careful, this can get too salty really quickly.

  • If it’s really spicy, serve over rice.

  • If you make too much sauce, add some cooked rice and kimchi to it and cook until warmed through. So good.