Dinner Tonight: Stir Fried Rice Cake With Gochujang Sauce Recipe

• 1/3 cup water
• 4 tablespoons gochujang (Korean red pepper paste)
• 4 tablespoons sugar
• 1 teaspoon Korean chili powder
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 medium onion, thinly sliced
• 2 scallions, ends trimmed, chopped into 1-inch lengths
• 4 leaves cabbage, sliced into 1-inch lengths
• 1 1/4 pounds rice cakes, broken
• 4 sheets Korean fish cake, cut into 3-inch by 1-inch rectangles

1. Mix together the water, gochujang, sugar, chili powder, and garlic in a medium sized bowl. Set aside.
2. Place a wok over high heat. When smoking, add the oil and swirl to coat the wok. When the oil begins to smoke, add the onion. Cook, stirring often, until onion is lightly browned and soft, three to four minutes. Add the cabbage. Cook, stirring often, until it softens, about two minutes.
3. Add the rice cakes, making sure to separate them so they don't stick together. Also add the fish cakes, and the gochujang sauce. Stir well and let the sauce reduce until it coats the rice cakes, about two minutes Add the scallions and stir well. Let this cook for another minute. At this point the rice cakes should be tender. Serve immediately.

water, gochujang, sugar, korean chili powder, garlic, canola oil, onion, scallions, cabbage, ubc, cake

Taken from www.seriouseats.com/recipes/2011/05/stir-fried-rice-cake-with-gochujang-sauce.html (may not work)