Prep: 15 minutes
Total: 35 minutes
2 pounds|900 grams rice cakes (3-inch log-styles)
2 small yellow onions, thinly sliced
1 tablespoon minced garlic
2 teaspoons minced ginger
3 tablespoons gochujang, more if you like spicy (Korean pepper paste)
2 tablespoons light brown sugar
1-2 tablespoons rice vinegar
2 teaspoons gochugaru (korean red pepper flakes)
2 cups|500 grams sliced fish cakes (we make at Insa but you can buy in the frozen section of any Asian Market)
1 can Spam, thinly sliced
3 scallions, thinly sliced, plus more for serving
American cheese, for serving (optional)
1. Place the rice cakes in a large saucepan and barely cover them with water. Bring to the boil, then add in the onion, garlic, and ginger. Reduce the heat to maintain a simmer and cook for 3 to 4 minutes.
2. Stir in the gochujang, brown sugar, rice vinegar, and gochugaru. Cook for 4 to 5 minutes longer until the rice cakes are tender.
3. Stir in the fish cakes, Spam, and scallions and cook until heated through. Ladle into bowls.
4. For the show, I vaguely remember putting two slices of American cheese as topping and more scallions.