Spicy Rice Cakes
Spicy Rice Cakes are a delicious dish that brings warmth and flavor to your table, perfect for those who love a bit of heat in their food. This quick-to-prepare meal can be enjoyed as a snack, appetizer, or main dish.
Ingredients
Main Ingredients
- 2 cups rice cakes Soak in water for 30 minutes if hard
- 3 tablespoons gochujang (Korean chili paste) Adjust according to spice preference
- 200 grams fish cakes Optional, can substitute with chicken or tofu
- 3 stalks green onions Sliced
- 2 pieces boiled eggs Optional for garnish
- 2 cups water or broth For cooking
- 1 tablespoon sugar
- 1 tablespoon sesame oil For drizzling
- 2 cloves garlic (minced)
Instructions
Preparation
- Soak the rice cakes in water for about 30 minutes if they are hard.
Cooking
- In a pot, combine water or broth with gochujang, sugar, and garlic, heating until it simmers.
- Add the soaked rice cakes and cook for about 10-15 minutes, stirring occasionally.
- Add fish cakes and sliced green onions, cooking for an additional 5 minutes.
- Serve hot, optionally garnished with boiled eggs and a drizzle of sesame oil.
Notes
For added texture, try adding other vegetables like carrots or bok choy to the dish. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat with a little water.