A spicy, saucy, and chewy Korean street-food favorite.
fish cake, cabbage, scallions, and garlic. Salty anchovy stock bolsters thechili flakes add even more heat. The final assemblage is unabashedly spicy, but impossible to put down. Eat it between sips of cold, cheap beer for the perfect Friday night meal.I always find myself ordering a version of this dish every time I visit my favorite Korean fried chicken restaurant . It was about time I made it at home.This recipe really is as simple as throwing a few ingredients in a pot and letting it simmer.
Reprinted with permission from The World's Best Spicy Food: Where to Find It and How to Make It by Lonely Planet. Copyright 2014. RRP: 19.19 Published by Lonely Planet. All rights reserved. Available wherever books are sold.
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