Ttuk-ppuk-kee (Rice cake in hot sauce)

Ingredients: 

36 oz size cup full of ttuk-ppuk-kee ttuk

(tube shape rice cake)  

1-2 sheets fish cake, cut into bite size  

¼ lb of meat

½ of an onion, roughly chopped  

¼ of a cabbage, roughly chopped  

¼ of a carrot - sliced,

1 green onion - chopped  

3 tbsp gochoo jang (Korean chili paste)  

1.5 tbsp gochoo garoo (Korean chili powder)  

1 tbsp minced garlic

2 tbsp soy sauce

2.5 tsp sugar  

pepper

sesame seeds  

Directions:

1. Mince the meat into very small and thin pieces.
2. On a pan, heat up some oil. When oil is hot, add ½ tbsp of minced garlic & 1bsp of soy sauce. Stir fry the meat until slightly grey.
3. Put rice cake in a pot, add only enough water to cover the ttuk, cook until soft.
4. Add gochoo jang, gochoo garoo, sugar, 1 tbsp of soy sauce, pepper and the meat.
5. Bring to a boil, reduce to simmer until the sauce gets a little thick.
6. Add vegetables and stir. Cook for 2-3 minutes.
7. Put fish cake in and stir again. Simmer for another 1-2 minutes.
8. Finish with green onion and sesame seeds on top.
   
   Serve hot.