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Hot + Spicy Rice Cakes


This is my version of Korean hot and spicy rice cakes. I don’t like my food too spicy, but if you do, feel free to add more red pepper paste. I also like to make it with Korean beef bouillon but if you don’t have Korean beef bouillon on hand, feel free to make it with chicken stock or chicken bouillon.

Hot + Spicy Rice Cakes

Source: Lo Huynh (4 servings)

5 cups water
5 teaspoons Korean beef bouillon or Korean chicken bouillon
1 1/2 lbs. cylinder-shaped rice cakes
2 tablespoons Korean hot pepper paste {gochujang}
1 tablespoon granulated sugar
1 stalk green onion, cut into 3-inch long pieces
4 ounces tenpura square, cut into 2″ squares

1. In a pot, add the water and bouillon and bring to a boil.
2. Add the rest of the ingredients and mix well.
3. Once the ingredients are brought to a boil, lower the heat to medium high.
4. Constantly stir and let it cook for about ten minutes, or until the rice cake is tender and the sauce has thickened.