Gukmul Ddeokbokki

Pillowy, soft, and mildly flavored rice cakes are balanced with savory fish cake and sweetened with a malt infused spicy gochujang sauce. It’s consistency is intentionally more soupy and makes for a wonderful pool to dip kimbap and mandoo into. 

Serves 2

INGREDIENTS
2 cups anchovy-dashi broth
2 large garlic cloves, minced
2 tablespoon Queens Gochujang
1 tablespoon Queens Gochugaru
1 tablespoon mirim
1 tablespoon soy sauce
1 tablespoon barley malt powder or sugar (or more to taste)
1 cup rice cake, soaked
1 sheet fish cake, cut into 1" strips
2 boiled eggs, keep them jammy

RECIPE
Bring the broth to a simmer over medium heat, then add the garlic, Gochujang, Gochugaru, mirim, soy sauce, and barley malt or sugar, and continue to cook for 8 minutes. Add the rice cake and fish cake, bring up the heat, and cook at a hard simmer for 3-4 minutes, stirring regularly to avoid scorching. Add the egg just before the last minute of cooking to coat in the sauce.

SHOP THE RECIPE: Gochujang, Gochugaru