Difficulty: Easy - for beginners
Rice Cake: 1.3 Lb (600gm)
Low Sodium chicken stock: 4 cups (32oz)
Fish cake[Eo-mook]: 4 sheets (about 3.5 by 5.5 inch)
Green Cabbage: 1/4 head
Green Onion: 4
You will also need Gochu-jang (Korean Red Pepper paste) You can buy it pre-made or if you are feeling ballsy, make it yourself:
Red pepper powder[Gochu-garu]: 1 Tbsp
Soybean paste(doen-jang): 1 Tbsp
Garlic: 2 Cloves
Corn Syrup: 3 Tbsp
Sugar: 1 Tbsp
Sesame Oil: 1 tsp
Roasted sesame seeds: 1 tsp
For rice cakes, chose the ones about 2inchs in length and thickness of a finger. For fish cake, you can find flat ones and just chop them into bite sized pieces.
Submerge the rice cakes in water for about an hour and drain. You can also blanch them in a pot of boiling water very briefly for about 10 seconds and drain. Cut the fish cakes in squares of 1.5 inch length. Cut cabbage into a similar size as the fish cakes. Cut Green Onions in 2 inch length.
Prepare all 8 different seasonings. Garlic needs to be minced.
In a pan, boil chicken stock at very high heat. When chicken stock boils, add red pepper paste, red pepper powder, garlic, corn syrup, sugar, and soy bean paste. Stir well until everything dissolves.
Occasionally, skim the foam. Donâ€™t reduce the heat.
Add rice cake and fish cake.
Once it starts boiling again stir with a spoon occasionally to prevent rice cakes from sticking to the bottom of the pan. You can see the rice cakes are getting softer, fluffy, and chubby from absorbing the liquid. Continue stiring.
The liquid has reduced by 1/3 and looks thicker due to the starch from rice cakes. Total cooking time of rice cake and fish cake till this point is about 5 minutes.
Add cabbage and stir for 1 minute. From now on, stir continuously. Be careful not to burn the rice cake on the bottom of the pan.
Turn off the heat and add green onions. Mix it all together. Give it a last touch by adding sesame oil and sesame seeds. Mix well.