Rice Cake with Gochujang (Ddeokbokki)

This is Ddeokbokki (炒年糕), a popular Korean street food. I did not use the Korean rice cake but used the white rice cake which is a product of China. Both the Korean rice cake and gochujang (hot pepper paste) can be purchased from Korean shop at Novena Square 2. Some recipes used small fish to make the stock and sugar too. For a vegan and healthier version, I omitted both ingredients and at the same time make this real simple.

Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 1)
° 100g white rice cake, soaked overnight
° 1 clove garlic or 1 slice ginger, finely chopped
° ¾ tablespoon olive oil
° 1 tablespoon gochujang (Korean hot pepper paste), or to taste
° 250ml water or vegetable stock
° small handful of chopped spring onion or coriander (optional), for garnish

Method
1. Heat the oil in a wok. Add the garlic or ginger and fry till fragrant.
2. Throw in the white rice cake, water and gochujang. Bring to a boil and simmer for 5 minutes or until the sauce is thickened and the rice cake is soften.
3. Garnish with spring onion or coriander and serve immediately.