Thyme Roasted Nectarines and Salami by Jessica Elliott Dennison
"The stone fruits need a few minutes to caramelise in a hot oven, but really this is a very simple, ...
4 1/2 cups water
8-10 dried anchovies
1 piece of dried sea kelp, about 4" long
600 g rice cakes, usually comes as frozen
4-5 Tbs Korean red chilli paste (gochujang)
3 Tbs sugar
3 slices flat fish cakes cut into big chunks, optional
1/2 cabbage diced
1 leek, white and light green part sliced
1 garlic chopped
1-2 Tbs tomato sauce, optional
1 tsp sesame seeds roasted
Pour water in a pot, add anchovies and sea kelp. Boil, then reduce to low heat. Cover and simmer for 10 minutes. Remove from heat and let it sit for a further 15 minutes to allow the flavours to come together. Reserve 4 cups of this liquid stock.
Soak rice cakes in the stock water for 5 minutes.
Pour the reserved stock into a non-stick pan and add the chilli paste and sugar. Mix well. Add the rice cakes and cabbage and bring to boil over medium heat. Reduce heat to medium-low and simmer uncovered until the cabbage is soft and the sauce has thickened.
Add the fish cakes and garlic. Continue to simmer for another 10 minutes until the sauce has thickened to desired consistency.
Add tomato sauce and stir well. Sprinkle some peppers and sesame seeds. Serve hot right out of the pan.
Credits: Holly - Beyond Kimchee
Photo Credits: Hyosun Ro