Rice Cake and Fish Cake Stir-Fry recipe - ingredients, nutrition and when to eat it
This Korean street-food dish is made by stir-frying rice cakes and fish cakes in a thick, gochujang-based sauce.
This Korean street-food dish is made by stir-frying rice cakes and fish cakes in a thick, gochujang-based sauce. The rice cakes are chewy, while the fish cakes soak up the sauce for a sweet and spicy flavor. It’s a good choice for a light lunch or a simple dinner.
Street food · 20 minutes to cook
Tips: Stir the bottom of the pan often while cooking so the rice cakes don’t stick.
Tips: If the sauce thickens too quickly, add a tablespoon or two of water at a time until it reaches the right consistency.
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Ingredients (1 serving)
- Rice Cakes — 180 g
- Fish Cakes — 80 g
- Water — 250 ml
- Gochujang — 1 Tbsp
- Korean Red Pepper Flakes — 1 tsp
- Soy Sauce — 1 tsp
- Sugar — 1 Tbsp
- Scallions — 0.5 pc
- Cooking Oil — 1 tsp