Korean Rice Cake (making it by yourself)

I like Korean rice cake but when I tried for the 1st time in korean snack counter in Takashimaya basement, I found the taste of the soup of the rice cake just too bland and the rice cake was overcook and the portion was really small (in a small bowl) for S$3. So I decided to cook it by myself and first I have to find where is korean supermarket in Singapore? Turned out that it is in cathay cineileisure, Orchard in basement just beside Kabayashi japanese restaurant. The name of the supermarket is Seoul if I'm not mistaken.

Anyway Found the rice cake in a big package for about S$7 approximately, and the red pepper sauce is about S$4. Then I cooked it at home and usually it is cooked with korean fish cake, but I don't want any fish cake which is quite fishy so I changed it with chicken (less skin) sausages.

Ingredients:

Onion, garlic, sesame seed (already fried), korean rice cake, rice cake red sauce in package, water, olive oil (just a bit will do)

How to cook:

1. Put the rice cake in the hot boiling water, and bring it boil for about 2 minutes then threw the water and rinse the rice cake with water, leave it.


2. Cut the onion to smaller pieces. Cut the sausage to smaller pieces. Smash the garlic.


3. Pour olive oil (other type of oil also can) into the frying pan (non-stick) then put the onion, saute until the onion soft then bring in the sausage and saute it until the color of the sausage change. Bring in the water (1 medium mug), then pour the sauce but not too many. It deepens actually, if you cook the whole package of rice cake then pour in all the sauce but if 1/2 package of rice cake just need 1/2 package of the sauce. Bring it to boil and put salt because the sauce is already sweet. Taste it.


4. Pour in the rice cake to the frying pan, low down the fire and bring it in to simmer. If the liquid already left just 1/2 from before then pour in the garlic and mix it well. Simmer it again (low fire), try the taste.


5. Put down the fire when the liquid is already 1/4 of the pan. Put the rice cake in the bowl and sprinkle it with sesame seed.

note: Don't forget to always try the rice cake whether it's already soft or not because it's still hard when it was inside the package. By bring the fire low (simmer) then the rice cake will absorb the stock of the chicken sausage.

Because I like spring onion so I also put it into my rice cake.