Married life has certainly taught me a thing or two about food; how to shop for groceries, how to get the best prices, how to cook for two but most of all, how to be adventurous and cook up restaurant meals in the comfort of your own home. The boy and I have tried to be good and tend to cook dinner most nights; main reason being that if we cook enough we have lunch to bring to work the next day which ends up saving us a tonne of money (and it's healthier too)
Korean Spicy Rice Cake is one those things which I always order if I see it on the menu at a Korean restaurant. Usually it's only the boy who is brave enough to eat this with me because depending on how heavy handed the cook has been with the chilli, this one can come with some serious bite. Cooking it myself, I could see why.
Soak 1 package Korean rice cake in boiling water until softened. In a small bowl, mix together 1 tbsp soy sauce, 1 tbsp chilli flakes, 1 tbsp minced garlic, 1 tsp sesame oil, 1/2 tsp ginger powder, 1 tsp salt and 3-4 tbsp gochujjang (Korean red pepper paste). In a large pot, boil 2 cups water, stir through the sauces until all dissolved. Add 3 sliced green onions, 1 pack sliced fishcake, 1/3 head of cabbage, and the soaked rice cakes and simmer for about 5 minutes until the sauce thickens. Once the sauce has thickened, the dish is ready to eat.
I'd say on a scale to 1-5 (5 being hot), this is probably a 4.5!
Surprised how easy this one was to make and reheated really well the next day in the microwave at work. A colleague of mine even commented how gourmet it looked and how adventurous I was but really, it takes just over 10 minutes to make from start to finish.