Duk Boki (Vegetarian: Spicy Korean Ricecake Dish)

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)

1. In a wok or deep skillet combine garlic and oil. Cook for a few minutes. 
2. Add hot chili pepper paste and hot chili pepper powder. 
3. 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. 
4. 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