1 lb of topokki (rice cake sticks), wash in cold water and drain.
2 pieces of fish cakes, slice into rectangle pieces
1/2 carrot, cut
300ml anchovy stock
2 Tbsp. gochujang (hot pepper paste)
1 Tbsp. ketchup
1 Tbsp. cane sugar
1/2 Tbsp. mirin
Salt and pepper to taste
Garnish: Chopped scallion and toasted sesame seeds.
Method:
1. To make the anchovy stock: 300ml hot water + 1 tsp. anchovy granules. If you don't have the anchovy granules, boil 1/4 cup of dried anchovies in 300ml water for 10 minutes.
2. In a flying pan, add in the anchovy stock, gochujang and sugar and let it boil. When boiling, add in the rice cake sticks and carrot. Turn the heat to low and let it simmer, stir occasionally for 5 minutes.
3. Add in the rice cakes, ketchup and mirin. Keep stirring until the rice cake is cooked through or soft. Taste one to check for doneness. Season with salt and black pepper.
4. Serve on a plate and garnish with scallion and sesame seeds.
FULL RECIPES
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