Tteokbokki - Korean Spicy Rice Cake

• 16 ounces rice cakes, for tteokbokki (defrosted if using frozen)
• 2 sheets korean rectangular fish cakes (Shagahk Oden, cut into squares) (optional)
• 2 cups cabbage (cut into 1 in squares)
• 1 carrot (sliced)
• 1/2 onion (sliced)
• 1 tablespoon chopped garlic (or 1 tsp garlic powder)
• 3 cups water (anchovy stock would be preferred if available)
• 2 tablespoons gochujang (spicy red bean paste)
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 1 dash black pepper
• 1 teaspoon ketchup

1. Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
2. When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
3. Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.

rice cakes, cabbage, carrot, onion, garlic, water, gochujang, sugar, soy sauce, salt, black pepper, ketchup

Taken from www.food.com/recipe/tteokbokki-korean-spicy-rice-cake-538934 (may not work)