Ingredients:
- 1 pound Korean rice cakes (tteok)
- 4 cups water
- 1 handful dried kep
- 1 tbsp sugar
- 1 tbsp red pepper powder (gochugoru)
- 1 heaping tbsp red pepper paste (gochujang)
- 3 greens onions, diced
- 1/2 cup onion, sliced
- 1/2 cup cabbage, sliced
- 1/2 cup carrot, sliced
Directions:
- Boil water and kelp in a large pot for 15 minutes
- Remove kelp from pot
- Combine sugar, red pepper powder, and hot pepper paste in a bowl
- Add pepper mixture to boiling water
- Add all vegetables
- Add the rice cakes
- Keep stirring to blend in the pepper mixture and keep rice cakes from sticking to the pot
- Continue stirring occasionally for 15 minutes until rice cakes are soft and vegetables are tender
- Serve in a small bowl and enjoy while hot
Video: