250g rice cake (stick type)
10g peeled anchovies
10g dried kelp
3 cups water
135g fish balls
2 stalks spring onion (sectioned)
1 large egg (beaten, pan-fried into a crepe and shredded)
2 tbsp gochujang
1 tbsp hot pepper flakes
1 tbsp sugar
1 tbsp chopped spring onion
1 tsp toasted white sesame seeds
- Rinse the anchovies and dried kelp. Add into a wok together with 3 cups of water. Bring to a boil. Lower to medium heat and continue to simmer for 15 minutes. Discard the anchovies and dried kelp.
- Add in rice cake, spring onion and seasonings. Bring to a boil. Continue to simmer and stirring until the sauce reduce to half.
- Add in fish ball and continue to simmer and stirring until the sauce become thicken.
- Dish out, garnish with shredded omelette, chopped spring onion and toasted white sesame seeds. Serve hot.