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"This is a super-popular Korean street food," says Rach. "It's basically rice cakes with boneless short rib and a mix of vegetables." Once you make the broth, the dish comes together really quickly—and is so good, it will likely disappear just as fast. "I wish they had smell-a-vision at home, so everyone could smell how fabulous this is!"
Pro Tip from Rach: I make the umami broth with anchovy broth, but a water base can be used for a vegetarian version. Also, if you're a pescatarian, fish cakes cut into 2-inch pieces can be substituted for the beef.
Loosen up rice cakes and separate them when you remove from package.
For the umami broth, add anchovies to a deep skillet and mash over medium heat. Add stock or water, then whisk in gochujang, add chili flakes, sugar, soy sauce, sesame oil and garlic, whisk again and bring to low boil.
For the beef and marinade, combine and let stand while you prepare the vegetables.
To prepare and serve, heat medium cast-iron skillet or nonstick pan over medium-high heat. Spray with high-temp oil when ready to cook beef.
Add rice cakes to simmering broth and cook 2 to 3 minutes, covered. Uncover and add Napa, zucchini and onion. Use a paddle or tongs to incorporate into broth and simmer while you cook beef.
Crisp and brown beef 2 minutes, turn and cook a minute more. Transfer to a plate and repeat to avoid crowding pan.
Serve rice cakes and vegetables in bowls, top with beef and eggs to mix into the dish and garnish with sesame seeds.