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For the sauce: Pour the anchovy stock or water into a medium-sized pan. Add the sauce ingredients and bring to a boil. Make sure the paste is dissolved. Reduce the heat to medium.
For the rice cakes: Add the rice cakes and boil them until soft (roughly 7 to 10 minutes). Reduce to a simmer to thicken the sauce. Keep stirring to prevent the rice cakes from burning at the bottom of the pan.
Add the fish cakes, cabbage, spring onions, and garlic. Simmer for an additional 5 minutes.
Season to taste with additional sugar and soy sauce, bearing in mind that the gochujang itself is spicy. Add the sesame oil, stir through and dish out into bowls. Top with sesame seeds if desired.