10 small sheets of kombu

10 dried anchovies

15 sticks of fresh rice cake

3 cups of Korean Dashi

1/2 cup Korean hot pepper paste (gochujang):

1/4 cup Korean hot pepper flakes

1 Tbsp sugar

4 cloves of garlic

2 green onions

2 eggs

15 pieces of fish cake (same size as rice cakes)

1/2 can spam luncheon meat

4 dumplings 

Instructions

Korean Dashi 

1. In a pot, add 4 cups of water and bring to boil
2. Add kombu
3. Remove and discard anchovies’ guts and heads. Add remaining parts to the broth.

Allow dashi to boil for 20 minutes

Strain dashi and set aside

Spicy Red Sauce

Combine Korean hot pepper paste (gochuchang), hot pepper flakes, sugar and minced garlic in a bowl.  *** Spending a little extra to get the expensive gochujang is well worth the difference in taste***.

Putting It All Together

1. Slice fish cake and spam into similar size pieces as the rice cakes.
2. Chop green onions (garnish) and set aside.
3. Boil eggs for 6 minutes (with an inch of water in a covered pot).  Reduce the heat so it doesn’t bounce around and crack.  Be careful not to break the eggs, be gentle.
4. In a pan, add 3 cups of the Korean dashi and combine with the spicy red sauce.  Let the mixture come to a boil.
5. Add in fish cakes, spam, frozen dumplings and rice cakes.
6. Cook the rice cakes for about 8 minutes.  ***Keep testing the rice cakes and remove when they still have a good chew.  Whenever possible, use fresh rice cakes as you’ll notice a difference.***
7. Tip: Remove dumplings and rice cakes when perfectly cooked and continue to cook down the sauce.  Overcooking the rice cakes and dumplings can ruin the dish.
8. Once the dashi has evaporated and your sauce has thickened, remove the pan from heat.
9. Garnish with soft boil eggs and top with green onions.