- 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
- 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.
- Mushrooms
- Sesame seeds for garnish