RECIPE

Soup base:

• 7 large dried anchovies (guts and heads removed)
• 4 cups of water
• 6 x 8 inches of dried kelp

Main ingredients:

• 1 pound of rice cakes (떡)
• 1/2 cup of hot pepper paste (고추장) (You may put less or more depending on how spicy you want it)
• 1 tablespoon of hot pepper flakes (고추가루) (You may put less or more depending on how spicy you want it)
• 1 tablespoon of sugar
• 3 green onions (chopped into 3 inch pieces)
• 3 hard boiled eggs; shelled
• 1/2 pound of flat fishcakes

Directions

1. Put your rice cakes into a bowl of cold water and let it sit until you need it.
2. Add all the soup base ingredients into a deep pan.
3. Boil the ingredients for 15 minutes without a lid, over medium-high heat.
4. After 15 minutes, remove the kelp and anchovies. (You can eat those if you want)
5. Combine the hot pepper paste (고추장), hot pepper flakes (고추가루), and sugar in a bowl to make the sauce.
6. Add the rice cakes and sauce to the stock you just made.
7. Cook for 5 minutes. Add the fishcakes, hard-boiled eggs, and 2/3 of the chopped green onions.
8. Stir the spicy rice cakes so that it doesn't stick to the bottom of the pan. (10 - 20 minutes)
9. The rice cakes should be soft and the sauce should be thick.
10. If the rice cakes are not soft, add more water and continue to cook until it softens.
11. Serve it up!