NUTRITION

SERVINGS

INGREDIENTS

0.13 cup Korean rice cakes

4 oz Korean fish cakes

2 large Eggs

1.5 cups Anchovy broth

1 tbsp Gochujang

1 tbsp Tamari

0.5 tsp Honey

1 tsp Gochugaru

1 cup Green cabbage

2 stalks Green onions

1 tsp Toasted sesame seeds

0.25 tsp Toasted sesame oil

PREPARATION

• 1

  Place the rice cakes in a bowl of cold water to soak for 10 minutes to soften.

• 2

  Place the eggs in a small pot of water, bring to a boil, then simmer for 8 minutes before peeling and halving.

• 3

  In a small bowl, whisk together the gochujang, tamari, honey, and gochugaru to form a smooth paste.

• 4

  In a wide skillet, bring the anchovy broth to a gentle boil over medium heat.

• 5

  Stir the gochujang paste into the broth until fully dissolved and the liquid turns a deep red.

• 6

  Add the soaked rice cakes, sliced fish cakes, and shredded cabbage to the skillet.

• 7

  Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the rice cakes are tender.

• 8

  Remove from heat and stir in the toasted sesame oil.

• 9

  Divide into bowls and top with the halved eggs, sliced green onions, and toasted sesame seeds.