Cooking Instructions
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Step 1
First, dunk
Dried Anchovies (10)
and
Dried Sea Kelp (1 piece)
in
Water (1.1 L)
to make a stock. Boil first and reduce heat to low. Cover and simmer for 10 minutes.
Step 2
Remove from heat and set aside. The stock will get more intensified as you let it sit, about 15 minutes. At that time also remove our anchovy friends from the pot.
Step 3
Reserve 4 cups of the stock for a serving of 5-6.
Step 4
Soak the
Rice Cakes (590 g)
in water for 5 minutes.
Step 5
OPTIONAL STEP: If you want to get rid of the oil coating, blanch them in boiling water for 30 seconds.
Step 6
Dice the
Green Cabbage (1/2 head)
.
Step 7
Slice the
Leeks (1 stalk)
.
Step 8
Chop the
Garlic (1 clove)
.
Step 9
This is optional but if you like the addition of the fish cakes, slice the
Flat Fish Cakes (3 slices)
into even pieces.
Step 10
Pour the reserved stock in a non stick pan. Add
Gochujang (75 g)
to the pan.
Step 11
Smear the paste with spoon to mix in with the stock.
Step 12
Add
Granulated Sugar (35 g)
and mix well.
Step 13
Place the pan over medium heat. Add rice cakes and cabbage.
Step 14
Let them boil first and simmer over medium-low heat for 10 min, until the rice cakes and the cabbage soften. The sauce will get slightly thicker, too.
Step 15
Add the fish cake and garlic. Continue to simmer for 10 minutes, until the sauce gets quite thick.
Step 16
Add the leek and mix well.
Step 17
Now this is something you don't have to add but I recommend it! Add
Ketchup (30 g)
at the end. It will bring subtle tang to the sauce and adds beautiful deep orange color.
Step 18
Lastly crack some
Freshly Ground Black Pepper (to taste)
and sprinkle some
Roasted Sesame Seeds (3 g)
.
Step 19
Stir well. Serve immediately!
