Skewered fish cake and rice cake
Skewered fish cake in cold season is really delicious. If you eat rice cake with water, it's icing on the cake. Muldduk is one of the fish cake skewers sold at snack bars and snack bars in Busan and nearby areas. It's called mul-tteok or tteok-odeng. It tastes good because the fish cake soup is soaked in it. Today, I'm going to make skewer fish cake and water rice cake.
3 serving
Within 30 minutes
밥심은국력
Ingredients
  • Bar rice cake
    3ea
  • fish cake
    1pack
  • Fish cake soup sauce
    1ea
  • Water
    6cup
  • Anchovy pack again
    1ea
  • Radish
    4piece
  • Carrot
    2ea
  • leek
    little
  • Vietnamese pepper
    2ea
Cooking Steps
STEP 1/9
I'm going to prepare rice cake. Blanch hard bar rice cakes in boiling water. Prepare a bag of fish cake.
STEP 2/9
It's a 6g fish cake secret soup in a fish cake bag.
STEP 3/9
If you are in the refrigerator, you have to leave it at room temperature for a while to make it soft so that it can fit well on the skewer.
STEP 4/9
Slice the radish flat and slice the green onion diagonally. Carrots make flower shapes. Prepare two Vietnamese peppers for the spicy taste.
STEP 5/9
Pour 6 cups of water into a pot and boil the anchovy stock. Put radish and Vietnamese pepper in here. Boil it for about 10 minutes and then add the fish cake soup.
STEP 6/9
Take out the anchovy kelp pack
STEP 7/9
Pour boiling water to remove the fat from fish cake.
STEP 8/9
Add rice cake and fish cake. I'm going to add the carrot flower. The important thing is not to heat it high, but to make it low so that the rice cake and fish cake are cooked. Fish cake soup never boils in a cart bar. When the soup boils, the fish cake swells, and the rice cake also has a lot of starch, making the soup murky. Don't forget to simmer. Turn off the heat and add green onions.
STEP 9/9
Skewered fish cake and rice cake are done.
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