Korean Spicy Rice Cake Soup

Instructions

1. Step 1

   Combine the anchovy stock, gochujang, gochugaru, soy sauce, sugar, and garlic in a large pot. Whisk until smooth, then bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Anchovy Stock, 12.0 gr Garlic, 12.0 gr gochugaru, 80.0 gr Gochujang, 30.0 ml Soy Sauce, 25.0 gr Sugar

   Cookware: large pot, whisk

2. Step 2

   Add the rice cakes, napa cabbage, and onion. Reduce to medium heat and simmer, stirring periodically, until the rice cakes are tender and the broth begins to thicken.

   Timer: 10 min (fixed)

   Ingredients used: 180.0 gr Napa Cabbage, 150.0 gr Onion, 600.0 gr Rice Cake

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the fish cakes and continue simmering over medium heat until heated through and tender.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Korean Fish Cake

   Cookware: large pot, wooden spoon

4. Step 4

   Add the scallions and simmer briefly. Remove from the heat and serve immediately with plenty of broth.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Scallion

   Cookware: large pot, wooden spoon