Ingredients:

  • 2 cups anchovy stock
  • 1 tbsp vegetable oil
  • 3 tbsp gochujang
  • 1 tbsp gochugaru
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1.1 lbs Korean rice cakes
  • 4 oz Korean fish cakes
  • 2 cups cabbage, chopped
  • 3 stalks scallions, cut into 2-inch lengths
  • 4 large eggs, hard-boiled and peeled
  • 1 tsp toasted sesame seeds

Instructions:

  1. If using frozen or vacuum-packed rice cakes, soak them in cold water for 10–15 minutes to prevent cracking, then drain well.
  2. Heat vegetable oil in a large non-stick skillet over medium heat. Stir in minced garlic until fragrant.
  3. Add gochujang, gochugaru, brown sugar, and soy sauce to the skillet. Stir for 1 minute to toast the paste.
  4. Pour in the anchovy stock and whisk until the sauce is smooth and begins to simmer.
  5. Add the soaked rice cakes and fish cakes to the sauce. Stir gently to coat.
  6. Bring to a boil, then reduce heat to medium-low. Simmer for about 10 minutes, stirring occasionally, until the sauce reduces into a thick, glossy glaze.
  7. Fold in the chopped cabbage and scallions during the last 3 minutes of cooking.
  8. Gently nestle the hard-boiled eggs into the sauce. Remove from heat once vegetables are wilted.
  9. Garnish with toasted sesame seeds before serving.