1 cups Korean rice cake(tteok) 50g barley noodles(jjolmyeon) 3-4 mandu4-5 skewers fish cakes(or just cut bite size)1 cup cabbage(chopped, optional) 2 spring onions1 boiled egg
Sauce 2 1/2 cups water2 tablespoons Korean chile paste (gochujang*)1 teaspoon red chili(gochugaru*) 1 tablespoon soy sauce 1 teaspoon sugar2 garlic clove .*** Wait, very last how toBoiled egg2 teaspoons sesame oil 1 teaspoon sesame seeds *you can find at any Korean(oriental) grocery. .Directions:
Pour water into a medium-sized pan. Add the ingredients sauce and bring to a boil. Make sure the paste is dissolved. Reduce the heat to medium.
Add the rice cakes, mandu and fish cake and boil them until soft about 5mins. Reduce to a simmer to thicken the sauce. Keep stirring 2 mins.
Add the cabbage and spring onions. Simmer for an additional 2-3 minutes.
Add barley noodles(jjolmyeon) stirring 3-4mins. through and sauce has thickened. Add more water if necessary
Add the sesame oil, stir through and dish out into bowls. Top with sesame seeds, egg and spring onion if desired.