Recipe Details - RecipeApp

Overview

Description

Chewy Korean rice cakes simmered in a spicy, sweet and savoury gochujang sauce.

Prep 10 min Cook 20 min Serves 4

Preparation

Cooking

1
If the rice cakes are refrigerated, soak them briefly in warm water to soften slightly before cooking.
2
In a saucepan, combine vegetable stock, gochujang, soy sauce, brown sugar and minced garlic.
3
Bring the sauce to a gentle simmer while stirring until smooth and fully combined.
4
Add the rice cakes and cook over medium heat, stirring regularly to prevent sticking.
5
Continue simmering for 10–12 minutes until the rice cakes become soft and chewy and the sauce thickens noticeably.
6
Slice the boiled eggs in half and add them during the final few minutes of cooking.
7
Scatter sliced spring onions over the top before serving.
8
Serve hot while the sauce remains glossy and rich.