A fan of K-Drama? I love the spicy Korean rice cakes they always shown in the K-Drama, and had plenty of them at K-Town. They are so tasty. I love the spicy, sweet, and salty sauce on the chewy rice cakes. Plus the fish cakes in the dish, it is just the perfect combination. Pair with a beer or soju, it is one of the best late night snacks you can make at home while watching K-Drama.
Speaking of Korean food, they are many delicious dishes. I love spicy food. From the side dishes, to the stews, Korean food is one of my comfort food all time. We will be introducing some easy and delicious Korean food recipes on this site. Be sure to check them out if you are also a Korean food lover.
Prep Time: 5 Mins
Cooking Time: 15 mins
Total Time: 20 mins
Serving: 1
Ingredients of Spicy Korean Rice Cakes:
Rice cakes: 1 cup dried or frozen
Fish balls: 5-6
Seaweed: 1/4 cup dried
Green Onion: 1/4 cup chopped in to small pieces or chunks
Gochujang: 1 tbsp
Sugar: 1 tsp
Salt: Pinch
Sesame Oil: 2 tsp
Sesame Seeds: 1 tsp
Cooking oil: 1/2 tbsp
Instruction:
- In a small bowl, pour boiling water on the dried seaweed, and soak it for 5 mins.
- Meanwhile, break the rice cakes into small pieces.
- Then cut fish balls into halves.
- After that, chop green onion into small pieces or chunks.
- In a small pan, add 1/2 tsp cooking oil on medium heat.
- Then, add green onions, fry till aroma comes out.
- Add cute fish balls into the pan, fry for 1/2 minutes, then add 1 tbsp Gochujang into the pan.
- Add 1/2 cup seaweed water, sugar, and salt to taste. Then mix well.
- Place the seaweed on top, then top with rice cakes. Cover with a lid, and simmer for 10 mins.
- Then pour over the sesame oil and sprinkle some sesame seeds. Then ready to serve.
Tips for Spicy Korean Rice Cakes:
- All the ingredients are basically ok to eat straight. The heating process is to make the sauce saucy and combine all the flavour together for a better result.
- The seaweed is softer after it is cooked, and adds the umami flavour.
- Either frozen rice cakes or dried rice cakes needs a bit cooking time to get soften. If it is fresh rice cakes, then less cooking time needed.
- 1 tbsp Gochujang is the perfect spiciness to me. It is adjustable. If you prefer more spicy, then add more. Vice versa.
Spicy Korean Rice Cakes
Print RecipeIngredients
- Rice cakes: 1 cup dried or frozen
- Fish balls: 5-6
- Seaweed: 1/4 cup dried
- Green Onion: 1/4 cup chopped in to small pieces or chunks
- Gochujang: 1 tbsp
- Sugar: 1 tsp
- Salt: Pinch
- Sesame Oil: 2 tsp
- Sesame Seeds: 1 tsp
- Cooking oil: 1/2 tbsp
Instructions
- In a small bowl, pour boiling water on the dried seaweed, and soak it for 5 mins.
Spicy Korean Rice Cakes - Meanwhile, break the rice cakes into small pieces.
- Then cut fish balls into halves.
- After that, chop green onion into small pieces or chunks.
- In a small pan, add 1/2 tsp cooking oil on medium heat.
- Then, add green onions, fry till aroma comes out.
- Add cute fish balls into the pan, fry for 1/2 minutes, then add 1 tbsp Gochujang into the pan.
- Add 1/2 cup seaweed water, sugar, and salt to taste. Then mix well.
- Place the seaweed on top, then top with rice cakes. Cover with a lid, and simmer for 10 mins.
- Then pour over the sesame oil and sprinkle some sesame seeds. Then ready to serve.
Tips for Spicy Korean Rice Cakes:
- All the ingredients are basically ok to eat straight. The heating process is to make the sauce saucy and combine all the flavour together for a better result.
- The seaweed is softer after it is cooked, and adds the umami flavour.
- Either frozen rice cakes or dried rice cakes needs a bit cooking time to get soften. If it is fresh rice cakes, then less cooking time needed.
- 1 tbsp Gochujang is the perfect spiciness to me. It is adjustable. If you prefer more spicy, then add more. Vice versa.
