1 lb cylinder-shaped Rice Cakes (Tteok), fresh or thawed frozen
4 cups Water
7 dried Anchovies (heads and innards removed)
1 (6×8 in) piece of dried Kelp (Dashima)
1/3 cup Gochujang
1 Tbsp Gochugaru
1 Tbsp Sugar
3 Green Onions, cut into 3-in lengths
Optional:
2 hard-boiled Eggs, shelled
1/2 lb Korean Fish Cakes, sliced diagonally
Instructions:
Make Broth Place water, Anchovies, and Kelp in Claypot. Set to Sauté HIGH and bring to simmer. Switch to Sauté LOW, uncovered, and cook 15 minutes to infuse stock.
Discard Solids & Add Seasonings Remove Anchovies and Kelp. Set to Sauté HIGH and stir in Gochujang, Gochugaru, and sugar until dissolved.
Add Rice Cakes and Extras Add Rice Cakes, Green Onions, and optional Fish Cakes and Eggs. Switch to Sauté LOW and bring to gentle boil.
Simmer to Perfection Stir occasionally while simmering 10–15 minutes until Rice Cakes soften and sauce thickens. Add splash of water if needed for desired chewy texture.
Finish & Serve When sauce is glossy and coats Rice Cakes, turn off heat. Serve hot directly from Claypot.
Cook this recipe with confidence
Designed for consistent, delicious results, our cookware helps you get the most out of every recipe.
