Hearty and Spicy Rice Cake and Fish Cake Hot Pot
Hearty and Spicy Rice Cake and Fish Cake Hot Pot
A bubbling, spicy hot pot generously filled with rice cakes and assorted fish cakes!
Simmering with plenty of chewy rice cake soup slices and savory assorted fish cakes, this spicy and warm hot pot is sure to make you crave a drink! (gulp) Enjoy a satisfying meal with this easy and delicious Rice Cake and Fish Cake Hot Pot recipe from ‘Every Recipe in the World’, Man-Gye Recipe. The deep flavor of the anchovy-kelp broth and the clean seasoning combine to create an unforgettable taste.
Essential Ingredients- 200g Rice cake soup slices (soaked beforehand)
- 300g Assorted fish cakes (using various types will make it richer)
- 100g Radish (adds a refreshing broth flavor)
- 50g Carrot (adds color and sweetness)
- 3 Napa cabbage leaves (adds a tender texture)
- 1/4 Scallion stalk (adds fragrant aroma)
- 1 Cheongyang chili pepper (add for a spicier kick if desired)
- 1 Red chili pepper (adds color)
- 6 Cups Anchovy-kelp broth (the foundation for a rich broth)
Seasoning Ingredients- 1 Tbsp Soup soy sauce (adds deep umami)
- 1 Tbsp Gochugaru (Korean chili flakes) (adds spiciness and color)
- 1 Tbsp Minced garlic (adds flavor)
- A pinch of Salt (adjust seasoning to your taste)
- A pinch of Black pepper (adds a clean finishing aroma)
- 1 Tbsp Soup soy sauce (adds deep umami)
- 1 Tbsp Gochugaru (Korean chili flakes) (adds spiciness and color)
- 1 Tbsp Minced garlic (adds flavor)
- A pinch of Salt (adjust seasoning to your taste)
- A pinch of Black pepper (adds a clean finishing aroma)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the radish thinly or into large pieces, and cut the carrot into similar sizes. Tear the Napa cabbage leaves into bite-sized pieces. Slice the scallions and chili peppers diagonally. Cut the assorted fish cakes into bite-sized pieces, ensuring a variety of shapes for a more appealing dish.
Step 2
The foundation of a delicious hot pot is the broth! In a pot, add anchovies and kelp, pour in 6 cups of water, and simmer for about 10-15 minutes to create a clear and refreshing anchovy-kelp broth. Remove the anchovies and kelp.
Step 3
Now, let’s start cooking the hot pot. Lay the tender Napa cabbage leaves at the bottom of the pot. Arrange the prepared radish, carrots, and chewy rice cake soup slices attractively on top. Pour in enough anchovy-kelp broth to cover the ingredients.
Step 4
Once the broth begins to bubble, add the assorted fish cakes, scallions, Cheongyang chili peppers, and red chili peppers. Add 1 tablespoon of soup soy sauce, 1 tablespoon of gochugaru, and 1 tablespoon of minced garlic to enhance the flavor of the hot pot. Finally, season with a pinch of salt and black pepper to your liking. Once all ingredients are cooked and the flavors have melded, your delicious Rice Cake and Fish Cake Hot Pot is complete! Enjoy it while it’s hot.
