7ozRice cakesYou can add up to 14 oz's for this recipe
1/4cupGochujang (red pepper paste)
2cupsVegetable broth
1tbspGochugaru (red pepper flakes)
1tbspSugar
1tbspSoy sauce
2Eggs (hard boiled)
Instructions
Make a paste mixing together your hot pepper paste, hot pepper flakes, pressed garlic, sugar, and soy sauce.
Rinse and chop up your spring onions into roughly 2-inch pieces. If the white portion is thick, you can cut it in half.
Bring your broth to a boil over medium-high heat.
Add your paste to the broth and stir with a wooden spoon until it dissolves. Afterward, reduce to medium heat.
Add your rice cakes, boiled eggs, spring onion pieces and let simmer for 10-15 minutes until your rice cakes are soft and tender and the sauce has thickened (wait a few minutes if using thin-sliced rice cakes as they take very little time to cook).
Taste test and adjust as you like. If you prefer a sweeter flavor add more sugar. If your a spice lover, sprinkle in some extra Gochugaru.
Serve and topped with sesame seeds and extra pieces of spring onion.