Stir Fried Rice Cake with Gochujang Sauce

Ingredients

• 1/3 cup water
• 4 tablespoons gochujang
• 4 tablespoons sugar
• 1 teaspoon Korean chili powder
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 medium onion, thinly sliced
• 2 scallions, ends trimmed, chopped into 1-inch lengths
• 4 leaves cabbage, sliced into 1-inch lengths
• 1 1/4 pounds rice cakes, broken
• 4 sheets Korean fish cake, cut into 3-inch by 1-inch rectangles

Directions

1. In a medium bowl, stir the water, gochujang, sugar, chili powder and garlic until combined, then put the sauce aside.
2. Set a wok over high heat. Once it is hot enough to smoke, pour in the oil and tilt the wok so the surface is coated. When the oil starts smoking, add the onion and cook, stirring frequently, until it has softened and picked up a little color, three to four minutes. Stir in the cabbage and continue cooking, with frequent stirring, until it begins to soften, about two minutes.
3. Add the rice cakes, taking a moment to pull apart any that are stuck together. Add the fish cakes and the gochujang sauce, then stir everything thoroughly. Cook until the sauce thickens down and clings to the rice cakes, about two minutes. Add the scallions, stir again, and cook for another minute. The rice cakes should be tender now. Serve right away.