Korean Spicy Rice Cake, Cabbage and Leek Stew
This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.
frozen or fresh
red chili sauce
Korean, or as needed
scallions, spring or green onions
white and light green parts, or scallions, sliced
or to taste, minced
or more as needed, optional
freshly ground, to taste
Soak the rice cake in the water for 5 minutes. If you want to get rid of the coated oil, blanch them in the boiling water for 30 seconds.
Pour the water or stock into a non stick saucepan and stir in the chili paste and sugar until mix well.
Stir in the rice cakes and cabbage.
Boil over medium heat, reduce heat to medium-low, simmer uncovered until the cabbage gets soften and the sauce gets thicken.
Add the garlic. Keep simmering for another 10 minutes until the sauce becomes very thick.
Stir in ketchup if needed.
Freshly grind some black peppers and sprinkle some sesame seeds, sliced scallions over the cooked rice cakes.
Cool for 1 to 2 minutes and serve hot.