A Flavorful Discovery
My Favorite is Spicy Korean Rice Cakes and I still remember the first time I tried Spicy Korean Rice Cakes. It was a chilly autumn evening, and I was wandering through a bustling street market in Seoul. The air was filled with the tempting aroma of sizzling street food. As I approached a small, vibrant stall, my eyes were drawn to a steaming pot of rice cakes drenched in a rich, red sauce. The vendor’s smile was warm and inviting, and the promise of something delicious was too tempting to resist. That first bite was a revelation—chewy rice cakes enveloped in a spicy, sweet sauce, with the added kick of fish cakes and green onions. It was love at first taste.
Crafting the Perfect Dish
Back home, I couldn’t shake the craving for those irresistible rice cakes. Determined to recreate that experience, I set out to perfect the recipe. I began by making the stock, a key step that I learned was essential for authentic flavor. Dried anchovies and kelp simmered in water created a savory base that would bring depth to the dish. Then came the sauce—gochujang, gochugaru, and a touch of sugar mixed together into a luscious, fiery blend. It was a labor of love, but each step brought me closer to capturing the essence of that Seoul street food.
A Taste of Tradition
As I cooked, the kitchen filled with the familiar, mouth-watering scent of Korean street food. I added the rice cakes to the simmering stock, letting them soak up the flavors. Tossing in the fish cakes and green onions, I watched as the sauce thickened and coated the rice cakes in a glossy, red glaze. The final touch was optional—hard-boiled eggs that added a comforting richness. Serving the dish hot, I felt a sense of accomplishment, knowing that I had brought a piece of Seoul into my home kitchen.
Sharing the Joy
The first time I served my homemade Spicy Korean Rice Cakes to friends, the reaction was everything I had hoped for. They marveled at the bold flavors and the perfect balance of heat and sweetness. We enjoyed every bite, savoring the chewy rice cakes and the spicy, tangy sauce. Sharing this dish was like sharing a piece of my travel experience—transforming a simple meal into a memorable, comforting feast. It’s amazing how food has the power to connect us to places and memories, and with each serving, I’m reminded of that special market stall in Seoul.
Table of Contents
Chef’s Notes- Spicy Korean Rice Cakes
- Use fresh rice cakes for the best texture. If using frozen rice cakes, soak them in cold water for at least 30 minutes before cooking to soften them.
- Ensure you simmer the anchovies and kelp long enough to extract their flavors, but avoid overcooking to prevent bitterness. Strain the stock thoroughly before adding the rice cakes to get a clear, flavorful broth.
- The level of heat can be customized by adjusting the amount of gochugaru (hot pepper flakes) and gochujang (hot pepper paste). Start with less if you’re sensitive to spice and gradually add more to suit your taste.
- If using fish cakes, slice them thinly so they absorb the sauce better and blend with the rice cakes. Hard-boiled eggs can be added for extra protein and a richer taste.
- Enhance the dish with a side of kimchi or pickled radish for a balanced meal. Garnish with sesame seeds and chopped green onions for added texture and flavor.
- If the rice cakes are not soft enough after the recommended cooking time, add a little more water and continue simmering until they achieve the desired consistency.
Spicy Korean Rice Cakes
4
servings10
minutes30
minutes350
kcal40
minutesDive into the world of Korean street food with this authentic Spicy Korean Rice Cakes recipe! Inspired by a famous market stall in Korea, this dish is bursting with flavor thanks to a rich anchovy and kelp stock. Perfect for a quick, delicious meal that will transport your taste buds straight to Seoul. Don’t miss out on this easy-to-follow recipe that even beginners can master!
Ingredients
- Rice Cakes and Stock
1 pound cylindrical rice cakes (store-bought or homemade)
4 cups water
7 large dried anchovies (heads and intestines removed)
1 piece dried kelp (6 x 8 inches)
- Sauce
1/3 cup gochujang (Korean hot pepper paste)
1 tablespoon gochugaru (Korean hot pepper flakes)
1 tablespoon granulated sugar
- Add-ins
3 green onions (cut into 3-inch pieces)
2 hard-boiled eggs (peeled, optional)
1/2 pound fish cakes (optional)
Directions
- In a small bowl, mix together gochujang, gochugaru, and sugar until well combined.
- If the rice cakes are not soft enough, add more water and continue cooking until they reach the desired texture.
- Stir gently as the mixture begins to boil. Continue stirring until the rice cakes become soft and the sauce thickens and turns glossy, about 10-15 minutes.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 200mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 4mg
- Iron: 6mg
FAQ-Spicy Korean Rice Cakes
Can I use a substitute for dried anchovies?
Yes, fish sauce can be used instead of dried anchovies. Add a tablespoon of fish sauce to the stock for a similar umami flavor.
How can I make this recipe less spicy?
Reduce the amount of gochugaru and gochujang in the sauce. You can also mix in some honey or a bit of cream to balance the heat.
Can I make this dish vegetarian?
To make this dish vegetarian, skip the anchovies and fish cakes. Use vegetable broth and add extra vegetables like carrots, mushrooms, or bell peppers for added flavor.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if the sauce has thickened too much.
What can I serve with Spicy Korean Rice Cakes?
This dish pairs well with a side of kimchi, pickled radish, or a simple green salad. It can also be served with steamed rice for a more substantial meal.
