RECIPE BOOK

Spicy Rice Cake

Makes 4 servings

1 lb cylinder-shaped rice cakes

4 C water

½ C fish sauce

½ yellow bell pepper julienned

⅓ C KIMKIM sauce

1 tbsp gochugaru or paprika

3 scallions julienned

½ lb fish cake sliced

toasted sesame seeds to taste

KIMKIM sauce to garnish

Soak the rice cakes in a bowl of water.  Heat large pan to medium high heat.  Add ½ tbsp of canola oil.  Add yellow bell peppers and saute for 2 minutes.  Add water and fish sauce to pan.  Bring to simmer.  Add rice cake, KIMKIM hot sauce and gochugaru (or paprika).  Stir gently with wooden spoon when it starts to boil.  Reduce heat to a simmer and keep stirring until rice cake turns soft and sauce thickens.  Add fish cake and continue to simmer for 3 minutes.  Add scallions and quickly serve hot in bowls.  Garnish with sesame seeds, more scallions and KIMKIM sauce.  Enjoy!