dok bokki or toppokki

Duk Bokki (Spicy Rice Cake)

Ingredients:
7 oz of strings of white rice cake (Duk Bokki purpose),
¼ of onion,
half carrot,
2 soaked shitake mushrooms(optional),or use fish cake/udeng
red and green chilly pepper(optional),
sesame oil
SEASONING:
1 Tbs of ground red pepper,
1 Tbs of red bean paste (gochujang/chili paste),
1 Tbs of soy sauce,
3 Tbs of beef broth, (USE A BEEF CUBE DISOLVE IT IN H2O)
1 Tbs of chopped green onion(leeks),
1 Tbs of chopped garlic,
½ Tbs of sugar(or to taste),
sesame seeds,
ground black pepper,
sesame seed oil

DIRECTION:
Choose thin white rice cake for Dukbokki or (Tukbokki) purpose. Mix strings with a few drops of sesame seed oil.
Cut onion and carrot about ¼ inch thickness.
Soak mushroom in warm water for about 20 minutes and cut into thin pieces(but the mushrooms can be replaced by fish cake or udeng. remove the seeds of the green and red chilly peppers and cut them diagonally.
Make seasoning, and mix it well.
In a deep skillet, coat with oil, and pour seasoning. When seasoning starts to boil add onion, carrot, mushroom/udeng, red and green pepper. Stir for a while.
Add strings of rice cake, and keep stirring until all the ingredients are cooked. Taste to see if you need more salt OR sugar.

If you want it not to be so spicy just adjust the chili paste and if the mixture is not thick enough just dissolve corn starch in h2o and estimate the needed cornstarch mixture to thicken the sauce of the dish!