Cilantro and Soy Brighten Spicy Korean Rice Cakes with Fish Cake

Method

1. Stir cilantro and soy sauce into the sauce.
2. In a pot, cook rice cakes in water until soft, about 5 minutes. Drain and set aside.
3. In a large skillet, heat sesame oil over medium heat. Add gochujang, soy sauce, and sugar, stirring to combine.
4. Add rice cakes and fish cakes, stirring to coat them in the sauce. Cook for 2-3 minutes until heated through.
5. Garnish with chopped green onion before serving.
6. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.