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Spicy Korean Rice Cake Recipe



1 pound of rice cake shaped into small logs, about 10 cm long (please see photo)
1 soft-boiled egg per person, peeled
1 medium carrot, peeled and sliced into bite-size pieces
2 cups chopped green cabbage
4 cups of broth
1/4 cup of GoChuJang (fermented Korean red chili paste)
1/2 tablespoon of hot pepper flakes
1/2 tablespoon of honey (optional)
1 bunch of green onions, well washed and cut into 2-inch pieces, with a large handful further diced to use as a garnish


1. Combine broth, carrots, and cabbage in a large saucepan or pot and bring to a boil.

2. While waiting for broth to come to a boil, combine GoChuJang, hot pepper flakes, and honey (optional) in a bowl and mix with a spoon until well homogenized. If your enjoy a good amount of heat in spicy dishes, you can add an extra half tablespoon of GoChuJang and an extra half tablespoon of hot pepper flakes.

3. To your boiling broth, carrots, and cabbage, over medium heat, add rice cake logs, GoChuJang and pepper flake mixture, 2-inch green onion pieces, and soft-boiled eggs. Stir gently until the red sauce thickens and begins to look somewhat shiny - if using fresh rice cake, this process takes about 10 minutes; if using frozen rice cake logs, it takes a bit longer.

4. Serve while hot and garnish with finely diced green onions.

Please note: If you don't have access to rice cake logs, you can use the ingredients and steps above to make the sauce, including the vegetables and soft-boiled eggs, and serve this over steamed rice for a spicy vegetarian dish that's absolutely delicious!


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