My original plan was to make a seaweed tofu miso soup with added Korean fish cake. And then I remembered I still have half a packet of the fresh rice cake in the refrigerator and then the AHA moment, why not I just mixed it in together with the soup? Now I had a one dish meal ready to consume hot in this cold weather day and I didn't have to worry about cooking the rice. This makes one excellent meatless meal as well.
The fresh rice cake is good in stir-fry, spicy with gochujang or non-spicy with soy sauce and so good in soup too, so remember to grab a packet of this whenever you are in a Korean supermarket, it can certainly comes in handy.
Caution: Don't overcook the rice cake, otherwise it won't be chewy anymore, it will expand and become soft.
