Ingredient and Portion
Happy Call Special: Korean Spicy Rice Cake
Submit Recipe
Rice cake (about 1/3 of the packet)[can be bought at NTUC in NEX or any Korean Mart)
Hot pepper paste (avaible at Korean Marts and some cold storage and NTUC)
Water
Dried Anchovies (I used the anchovies bought from our local dried food stores, used about a tablespoon worth)
Spring Onions
Hot pepper paste (avaible at Korean Marts and some cold storage and NTUC)
Water
Dried Anchovies (I used the anchovies bought from our local dried food stores, used about a tablespoon worth)
Spring Onions
Method
1. Pour 1 small of water and add dried anchovies. Cover the pan and let it boil.
2. Once boiled, remove the anchovies.
3. Add in the rice cakes and 3 tbs of hotpepper paste (I used 4tbs cos I am a chilli queen) Stir it till the paste is dissolved.
4. Close the pan and let it boil. Open occasionally to sir them to avoid the rice cakes from sticking to the pan.
5. Cut 7 spring onions into 5 cm long pieces, and add them to the pot.
6. You will have to repeat the opening of the pan to stir until the sauce is thick and the rice cake is shiny. Transfer it to a plate and serve!
2. Once boiled, remove the anchovies.
3. Add in the rice cakes and 3 tbs of hotpepper paste (I used 4tbs cos I am a chilli queen) Stir it till the paste is dissolved.
4. Close the pan and let it boil. Open occasionally to sir them to avoid the rice cakes from sticking to the pan.
5. Cut 7 spring onions into 5 cm long pieces, and add them to the pot.
6. You will have to repeat the opening of the pan to stir until the sauce is thick and the rice cake is shiny. Transfer it to a plate and serve!
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