INGREDIENTS  

• 2 ½ cups Korean rice cakes
• 2 cups water or vegetable stock for more flavour
• 1 cup Korean fish cake sliced into triangles or strips (or sub with Fish Cake Balls)
• 4 pieces dried kelp
• 2 stalks green onion chopped into 1 inch pieces
• 1 teaspoon Sesame seeds (optional garnish)

Sauce

• ½ tablespoon gochujang mild type
• 2 tablespoon regular soy sauce
• 3 tablespoon white granulated sugar
• 3 teaspoon garlic minced
• 1 teaspoon gochugaru

INSTRUCTIONS 

1. Soak rice cakes in warm water for 5 minutes. Strain the liquids.
2. In a bowl, combine sauce ingredients until well combined and set aside.
3. In a non-stick pan, add water and dried kelp. Bring to boil.
4. Once it reaches a boil, mix in sauce until combined with water. Bring to a boil.
5. Add fish cakes, rice cakes and green onions. Lower heat to medium flame. Let it simmer for 10 minutes uncovered, until sauce has thickened.
6. Once sauce has thickened, remove off heat. Garnish with sesame seeds. Enjoy!