Korean Rice Cake In A Spicy Sauce (Ddeok Bok Ee)

• 8 ounces Korean Rice Cakes, tube shaped (ddeok bok ee ddeok)
• 2 tablespoons korean red pepper paste (kochujang)
• 1 tablespoon korean red pepper powder (kochugaru)
• 1 teaspoon garlic, minced
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• pepper, to taste
• 1 medium onion, roughly chopped
• 1/4 napa cabbage, roughly chopped
• 1/4 carrot, sliced
• 1 -2 sheet fish cake, cut into bite size
• 4 green onions, sliced on bias
• 1 tablespoon sesame seeds, for garnish

1. Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
2. Add red pepper paste, red pepper powder, garlic, sugar, soy sauce, and pepper. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit.
3. Add onion, cabbage, carrots and cook for 2-3 minutes.
4. Add fish cake and simmer for another 1-2 minutes.
5. Finish with green onion and sesame seeds. Serve hot.

korean red pepper, korean red pepper, garlic, sugar, soy sauce, pepper, onion, cabbage, carrot, cake, green onions, sesame seeds

Taken from www.food.com/recipe/korean-rice-cake-in-a-spicy-sauce-ddeok-bok-ee-221979 (may not work)