• Cooking Time:
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  • 2 cups water
  • 2 heaped tbsp gochujjang (Korean chilli paste)
  • 2 tbsp light corn syrup
  • 1 tbsp sugar
  • 1 tsp dashi powder
  • 1 onion, halved and sliced (we were out of onions this day so none in the photo!)
  • 2 sheets fried fishcake (also known as odeng), sliced into strips
  • 500g rice cake sausages (dduk), soaked in boiling water still softened then drained
  • 2 green/spring onions, cleaned and sliced
  • 2 boiled eggs


  • In a large, deep frying pan, stir together the water, corn syrup, sugar and dashi powder till all is dissolved.
  • Add the sliced onion, egg, fried fishcake strips and rice cake pieces to the frying pan and simmer for a few minutes, stirring to ensure that the thickening sauce coats everything properly.
  • Once the sauce has thickened and the rice cakes are soft all the way through, serve on a plate, sprinkle the sliced spring onions on top and enjoy while steaming hot :)
  • Read more about this dish on my food blog - Kitchen Wench

Categories: Asian  Side Dish 
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