This is my fast and simple version of this amazingly delish and easy to make dish. I find all of the ingredients at my local grocery store (which is stock full of Asian ingredients).
Ingredients:
- Frozen round rice cakes (can use cylinders but I find these easy)
- 2 Bell peppers
- 2 Tsp minced garlic
- 1 Tsp minced ginger
- 2 Tbsp kochujang (Korean hot chili pepper paste)
- 1 to 2 Tsp kochukaru (Korean hot chili pepper powder)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tsp fish sauce
- 1 Tbsp cooking oil
- 1 cup of water
- Pinch of salt
(I typically don't include the traditional fish cakes in this recipe as I don't have very much use for them in other cooking)
Cooking Direction (this is the way it works best for me)
- In a wok or deep skillet combine garlic and oil. Cook for a few minutes.
- Add hot chili pepper paste and hot chili pepper powder.
- After about a minute add frozen rice cakes and stir to let the pepper paste coat the rice cakes. Add a little bit of the water and cook some more.
- After a few minutes, add remaining ingredients with the rest of the water and leave to simmer for about 20 minutes or until the rice cakes are soft.
Other add-ons that taste great in this dish
- Green onions
- Mushrooms
- Sesame seeds for garnish
- Mushrooms
- Sesame seeds for garnish
