Dduk bok kie (spicy rice cake)

Tube shaped rice cake (1 package, about 300 grams),
hotpepper paste (“gochujang”), sugar, water,
dried anchovies, and green onions.

Separate the tubes of rice cake into individual pieces.
In a pan, pour 4 cups of water and add 7 dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.
Remove the anchovies and add the rice cakes, 2 TBS of hotpepper paste, 1 TBS sugar, and 1 TBS of hotpepper flakes (optional). Stir it constantly.
Cut 7 green onions into 5 cm long pieces, and add them to the pot.
Keep stirring until the sauce is thick and the rice cake is shiny.
Transfer it to a plate and serve!

Tags : Korean

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