You may also like
Categories:Viewed: 7 - Published at: 8 years ago
Ingredients
- 3 cups (750 mL) anchovy stock (from stock powder) or water
- 3 tablespoons
- (red chili paste)
- 1 tablespoon
- 1 tablespoon soy sauce, plus additional to taste
- 1 tablespoon sugar, plus additional to taste
- 500g (1 lb)
- (rice cakes)
- 100g (3 1/2 oz)
- (fish cake), sliced
- 150g (5 oz) cabbage, chopped
- 2 spring onions (scallions), chopped
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (optional)
Method
- Pour the anchovy stock or water into a medium-sized pan. Add the sauce ingredients and bring to a boil. Make sure the paste is dissolved. Reduce the heat to medium.
- Add the rice cakes and boil them until soft (roughly 7 to 10 minutes). Reduce to a simmer to thicken the sauce. Keep stirring to prevent the rice cakes from burning at the bottom of the pan.
- Add the fish cakes, cabbage, spring onions, and garlic. Simmer for an additional 5 minutes.
- Season to taste with additional sugar and soy sauce, bearing in mind that the
- itself is spicy. Add the sesame oil, stir through and dish out into bowls. Top with sesame seeds if desired.
