Chewy Rice Cakes and Soft Fish Cakes Simmered in Savory Sauce
Chewy Rice Cakes and Soft Fish Cakes Simmered in Savory Sauce
Perfect for Kids’ Holiday Meals! Chewy Rice Cakes and Fish Cakes Simmered Together for a Unique Side Dish
Add a special touch to your fish cake stew by using leftover tteokguk (rice cake soup) rice cakes! It offers a different charm than tteokbokki, with the rice cakes becoming wonderfully soft and absorbing the savory sauce, while the chewy fish cakes provide a delightful texture. The combination is so appealing that it will captivate both children and adults. It’s like tteokbokki with its sweet and spicy notes, but the chewy fish cakes make it an excellent side dish, perfect for adding hearty goodness to your children’s meals during the winter break.
Main Ingredients- 1 1/2 cups tteokguk rice cakes (approx. 300g)
- 300g Busan-style handmade fish cakes
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare 1 1/2 cups of tteokguk rice cakes. If they are stuck together, rinse them lightly in cold water to separate them. Cut the 300g of Busan-style handmade fish cakes into bite-sized pieces. You can slice them lengthwise or into squares, depending on their shape.
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the white parts of the leek, sliced diagonally, to infuse the oil with flavor. Sauté gently until a subtle leek aroma is released. This step enhances the depth of flavor in the stew.
Step 3
Once the leek is lightly sautéed, add 1 1/2 tablespoons of red chili powder and stir quickly to prevent burning. This process is for creating chili oil, so sauté for under 30 seconds over low heat to remove any raw taste and bring out the spicy flavor. Then, add the prepared fish cakes and stir-fry for 1-2 minutes until they are evenly coated with the chili oil. Stir-frying the fish cakes first helps them absorb the sauce better and improves their texture.
Step 4
Lightly rinse the tteokguk rice cakes under water and drain well. Add the firm rice cakes directly to the pan and stir-fry briefly with the fish cakes. Keep stirring to prevent them from sticking to the pan. Next, pour in the sauce mixture made from 2 Tbsp soy sauce, 2 Tbsp rice wine, 1 Tbsp corn syrup, 1 Tbsp plum extract, and 1 Tbsp sesame oil, along with 1 cup of anchovy-kelp broth (200ml). Stir everything well to combine and begin simmering.
Step 5
Since the handmade fish cakes are thick, they might take a little longer to cook. Initially, bring the sauce to a rolling boil over high heat. Once it starts boiling, reduce the heat to medium-low. Simmer gently, stirring occasionally to ensure the sauce is evenly absorbed by the rice cakes and fish cakes, for about 5-7 minutes, or until the sauce has thickened slightly.
Step 6
Finally, add the green parts of the leek, sliced diagonally, and stir gently one last time to combine. The fresh leek flavor balances the dish and makes it visually appealing. Turn off the heat, let it rest for a moment in the residual heat, and then serve and enjoy!
