Ingredients
Produce
- 450g rice cake sticks or discs
- 150g white cabbage, rough diced
- 4-5 vegetarian Thai fish cakes, finely sliced
- 1-2 scallions, sliced diagonally
Sauce
- 3 cups water
- 2 tsp kombu stock granules
- 1 tsp shiitake stock granules
- 2 Tbsp gochujang, fermented chili Paste
- 1 tsp gochugaru, Korean chili powder
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1.5 Tbsp sugar, sweetener of choice
Optional
- 1 slice white onion
- Vegan cheddar or table spread (if gluttonous)
- Extra noodles to soak up the sauce...
Instructions
- Defrost frozen rice cakes in warm to room temperature water.
- Slice fish cakes, onions and cabbage. Set aside.
- In a shallow pan (preferably with a lid), combine all sauce ingredients. Heat and stir to dissolve and combine the chili paste into the broth.
- Add defrosted rice cakes, fish cakes and cabbage to broth, lower heat and stir to coat. Simmer until sauce thickens slightly.
- Top with sliced scallions, clamp on a lid and serve.
- OPTIONAL: sprinkle with sesame seeds and a little sesame oil.
Notes
- There are many different options with what you can add to this dish. It is a very flavourful sauce so it is very forgiving.
- Original recipe uses 3Tbsp chili paste, which if you try it with 2, on a western palate, might be too much... Also, it used 2Tbsp sugar and 1Tbsp corn syrup which I reduced to 1.5 Tbsp sugar or alternative sweetener.
- The gluttonous way to eat this is to eat all the solids from a communal pan and send the sauce back to the kitchen to add extra noodles to soak up the sauce...
- If the sauce is too hot for you or people are picky, contemplate adding vegan table spread or cheese to mellow the edges...