AI-generated imageBusan Mul-tteok: Rice Cake Skewers in Broth (2)
A Busan rice cake skewer simmered in anchovy-radish broth and served with dipping soy sauce. Unlike fish cake soup, rice cakes are the main dish.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cut radish thickly and green onion into large pieces. Remove anchovy guts. Prepare four long rice cakes and food-safe heat-resistant skewers.
- 02
Boil 1.2 L water with anchovies, radish, kelp and green onion. Remove kelp at boiling; simmer 15–20 minutes, then strain out anchovies and scallions.
- 03
Soften firm rice cakes according to the package and thread carefully onto skewers. For children or those with swallowing difficulty, omit skewers and cut the cakes small.
- 04
Add 15 mL soup soy sauce and submerge the skewers. Simmer gently until rice cakes soften and are hot all the way through.
- 05
Mix 15 mL soy sauce with 15 mL water and optional 5 mL vinegar. Serve with the hot rice cakes.
Helpful source links
Before you cook
Sticky rice cakes can cause choking: cut small for children. Beware hot broth and sharp skewers; refrigerate leftovers promptly. Check fish, soy and wheat allergens.
Allergens: fish, soy, wheat (check soy sauce)
Image & source credits
AI-generated image.
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