I’ve been making this dish since my college days…so that’s nearly 12 years and now I can finally say that I might’ve mastered this. It’s been so difficult trying to get this saucy consistency while also sticking to the rice cakes.

For sauce:

gochujang (red pepper paste)

honey (a lot, more than the gochujang)

soy sauce

sesame oil

fish sauce

black pepper

optional: tomato paste, heavy cream, fish cakes, kimchi, sesame seeds, furikake

Directions:

1. Soak rice cakes in warm water.
2. When water starts boiling, add sauce then rice cakes. Under medium high heat, cook for 8 minutes.
3. Turn off heat and pour over heavy cream. Mix well, sprinkle sesame seeds, and serve.

Tips:

This is nearly the same recipe as the one I’ve posted in the beginning of my blogging journey. But here are the essential tips- you have to soak the rice cakes or else they’ll split and add lots of honey because that’s what will thicken your sauce.