Ingredients:

  • 1.1 lb Korean rice cakes (cylindrical tteok)
  • 4 oz fish cakes, sliced into bite-sized pieces
  • 2 cups low-sodium vegetable broth
  • 2 stalks green onions, cut into 2-inch lengths
  • 4 large hard-boiled eggs, peeled
  • 3 tbsp Gochujang (Korean red chili paste)
  • 1 tbsp Gochugaru (Korean red chili flakes)
  • 2 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 1 tsp minced garlic

Instructions:

  1. Place the Korean rice cakes in a bowl of lukewarm water for 15 minutes to soften, then drain.
  2. In a small bowl, whisk together the gochujang, gochugaru, honey, soy sauce, and minced garlic until the mixture is a smooth, uniform paste.
  3. Pour the vegetable broth into a large non-stick skillet or shallow pot and bring to a gentle boil over medium-high heat.
  4. Stir in the prepared sauce mixture, whisking constantly until the paste is fully dissolved and the liquid is a deep red.
  5. Add the drained rice cakes and sliced fish cakes to the simmering liquid.
  6. Reduce heat to medium-low and simmer for 10–12 minutes, stirring frequently to prevent sticking, until the sauce reduces by half and becomes a velvety, syrupy glaze.
  7. Fold in the green onions and hard-boiled eggs (ensure yolks are fully set).
  8. Cook for an additional 2 minutes until the onions are wilted but still bright green, then remove from heat immediately.