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

Ingredients

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

Preparation

Put rice cake in a pot. Add water to cover, bring to a slow boil and cook until soft.
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.
Add onion, cabbage, carrots and cook for 2-3 minutes.
Add fish cake and simmer for another 1-2 minutes.
Finish with green onion and sesame seeds. Serve hot.