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I'm using store-bought frozen rice cakes
Rinse rice cakes to thaw and separate the clumps
Fish cakes
cut them into bite size pieces
Cut scallions into 2-inch pieces
Whites of scallions
Korean red pepper paste (gochujang)
Korean red pepper flakes (gochugaru)
Simmer until rice cake softens and the broth thickens (about 8-10 minutes)