Cookie Bookie

Korean Spicy Rice Cake – Duk Bok Ki

1 pound of cylinder shaped rice cake
7 cups of water
7 large size dried anchovies, with heads and intestines removed
6 x 8 inch dried kelp
⅓ cup hot pepper paste
1 tablespoon hot pepper flakes
1 tablespoon sugar
1 small bunch green onions, cut into 3 inch long pieces
4 hard-boiled eggs, peeled
½ pound fish cakes
½ medium cabbage, cut into bite size pieces
1 package ramen noodles, noodles only – discard seasoning packet(s)

Rinse rice cakes and allow to soak in cool water while making stock.

In a large shallow pot or pan, add the water, dried anchovies, and dried kelp.  Bring to a boil and reduce to a simmer.  Simmer, uncovered, for 15 minutes.

Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Mix well and set aside.

Remove the anchovies and kelp from the stock.  Add the rice cake, hot pepper paste mixture, green onions, hard boiled eggs, fish cakes, cabbage and ramen noodles.  Stir gently with a wooden spoon.  Bring back to boil and simmer over medium high heat.   Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, about 10 -15 minutes. If the sauce is thick but the rice cake is not soft enough, add more water and continue stirring until softened.

Remove from the heat and serve hot.