Multteok
HB-16333 · Hand-built original · Korean
Rice cake skewers and fish cake skewers simmered in an anchovy broth until the cakes absorb the broth, served with a soy dipping sauce (multteok).
KoreanSnackDairy-freeEgg-free
Main ingredient: rice cakes
Pairs well with: fish cake soup, tteokbokki, kimchi, pickled radish
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 5 strips long rice cakes (garaetteok)
- 4 sheets square fish cakes
- 1/2 tablespoon minced garlic
- 1 tablespoon soup soy sauce
- 1 tablespoon tuna fish sauce
- a little black pepper
- Broth: 1.6 quarts water
- Broth: 8 anchovies for broth
- Broth: 1/4 radish
- Broth: 1 onion
- Broth: 1 stalk green onion
- Broth: 2 shiitake mushrooms
- Broth: 1 dried chili pepper
- Soy sauce: 4 tablespoons soy sauce
- Soy sauce: 1/2 tablespoon sugar
- Soy sauce: 1/2 tablespoon minced garlic
- Soy sauce: 1/2 tablespoon sesame oil
- Soy sauce: 1/3 tablespoon ground sesame seeds
Method
- Simmer the water with the anchovies, radish, onion, green onion, shiitake mushrooms and dried chili for 20 to 30 minutes over high heat to build the broth.
- Thread each long rice cake onto its own wooden skewer.
- Fold each square fish cake into thirds and thread those onto skewers as well.
- Strain the broth solids out and return the clear broth to the pot.
- Stir the minced garlic, soup soy sauce, tuna fish sauce and black pepper into the strained broth.
- Slip the rice cake skewers in first and boil for 5 minutes so the cakes swell and drink in the broth.
- Once the rice cakes have puffed, add the fish cake skewers and boil until they are heated through and supple.
- Stir the soy sauce, sugar, minced garlic, sesame oil and ground sesame seeds into a dipping sauce and serve it beside the skewers.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).