Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
Servings:
2
Ingredients
3cupswater
Directions
Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.
Cook's Notes:
This is quite spicy, so adjust the quantity of chile sauce for less (or more) heat according to your palate and preference.
If you use frozen rice cakes, defrost them in the microwave for 30 seconds. Don't boil the rice cakes too long, or they'll get mushy. The texture should be chewy.
Nutrition Facts (per serving)
| 183 | Calories |
| 3g | Fat |
| 42g | Carbs |
| 4g | Protein |
