Korean Spicy Rice Cake, Cabbage and Leek Stew

• 413 cups water or stock
• 21 ounces rice cakes frozen or fresh
• 5 tablespoons red chili sauce Korean, or as needed
• 3 tablespoons sugar or honey
• 1/2 each cabbage diced
• 1 bunch scallions, spring or green onions white and light green parts, or scallions, sliced
• 2 cloves garlic or to taste, minced
• 1 1/2 tablespoons ketchup or more as needed, optional
• 2 teaspoons sesame seeds
• 1 x black pepper freshly ground, to taste

1. Soak the rice cake in the water for 5 minutes.
2. If you want to get rid of the coated oil, blanch them in the boiling water for 30 seconds.
3. Pour the water or stock into a non stick saucepan and stir in the chili paste and sugar until mix well.
4. Stir in the rice cakes and cabbage.
5. Boil over medium heat, reduce heat to medium-low, simmer uncovered until the cabbage gets soften and the sauce gets thicken.
6. Add the garlic.
7. Keep simmering for another 10 minutes until the sauce becomes very thick.
8. Stir in ketchup if needed.
9. Freshly grind some black peppers and sprinkle some sesame seeds, sliced scallions over the cooked rice cakes.
10. Cool for 1 to 2 minutes and serve hot.

water, rice cakes, red chili sauce korean, sugar, cabbage, scallions, garlic, ketchup, sesame seeds, black pepper

Taken from recipeland.com/recipe/v/korean-spicy-rice-cake-cabbage--52326 (may not work)