After visiting one of the most amazing Korean supermarket in San Jose, Hankook, I can’t help myself but bought a ton of Korean ingredients e.g., gochujang, rice cakes, barley tea, fish cakes, large red dates etc.. Looking at my shopping back home, I decided to try making rice cake soup that I used to have it nearly on a weekly basis when I was living in Shanghai during the winter.
What I am trying to make is actually different from the typical spicy Korean rice cake you can get from Korean food stalls or in restaurants. The one I had in Shanghai was soupy, it had fish cakes, veggies, meat and also included noodles on the side.
So here’s my recipe for soupy spicy Korean rice cake:
Wash and cut napa cabbage, enoki mushroom and carrots
Prepare 5 cups of chicken stock (please refer to my other recipes for more detail)
Add 2 cups of Korean rice cakes into the chicken stock and boil for 20min
Prepare seasoning – 3 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of sugar (optional – replace 1 tablespoon of soy sauce with miso).
Add chopped vegetables (refer to step 1), fish cakes, seasoning (step 4) into the chicken stock with Korean rice cake. Add 1 tablespoon of corn flour and stir. Boil for another 15min and the soup is ready to be served.