Ingredients:

  • 1 lb (450g) garaetteok (Korean cylindrical rice cakes), sliced into 2-inch pieces
  • 4 oz (115g) Korean fish cakes, cut into triangles or bite-sized squares
  • 2 stalks (60g) scallions, cut into 2-inch lengths
  • 2 large hard-boiled eggs, peeled
  • 3 tbsp (45g) gochujang (Korean red chili paste)
  • 1 tbsp (6g) gochugaru (Korean red chili flakes)
  • 1 tbsp (15ml) soy sauce
  • 2 tbsp (25g) brown sugar
  • 1 tsp (5g) minced garlic
  • 2 cups (480ml) anchovy and kelp stock
  • 1 piece (5x5cm) dried kelp (dashima)

Instructions:

  1. Place the sliced rice cakes in a bowl of room-temperature water for 10–15 minutes to hydrate, then drain before using.
  2. Combine the anchovy stock, gochujang, gochugaru, brown sugar, soy sauce, and minced garlic in a skillet. Whisk over medium heat until the paste is fully dissolved and the liquid begins to bubble.
  3. Add the drained rice cakes and fish cakes. Lower the heat to medium-low and simmer gently, stirring frequently to prevent sticking, for 10–12 minutes until the sauce becomes a thick, glossy glaze.
  4. Fold in the scallions and hard-boiled eggs during the last 2 minutes of cooking. Remove from heat once the scallions are wilted but still vibrant green.