Korean Rice Cake Dukbokki (Chow.com)

Ingredients:
Rice Cakes (enough for 2 people)
2 pieces Fish Cakes (sliced to 3/4 x 2 inch slices OR you can buy prepared in Banchan section of Korean Market)
1 Spring Onion (sliced big)
½ Onion
Dried Anchovies (you can buy prepared in Banchan section of Korean Market)
Sesame Oil
OPTIONAL: Kim Chee or Napa Cabbage
 
For sauce:
3 Tbs Chilli Paste (lessen for less spice)
2 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Starch Syrup (make your own water + cornstarch liquid mixture)

Directions:

1. If using dried anchovies, boil in water for 10 mins. (SKIP if using prepared anchovies)
2. Separate rice cakes and rinse in cold water.
3. Mix all sauce ingredients in a bowl.
4. In a sauce pan, boil rice cakes and fish cakes for 5 mins. (SKIP fish cakes if using prepared)
5. In a frying pan, on medium heat sesame oil and saute onions for 3 mins.
6. Add rice cakes, fish cakes, and anchovies to pan with some more water about 1/4 cup. Let simmer for 5 more mins.
7. Pour sauce over all ingredients and let sauce thicken. Adjust water slowly until you reach your desired sauce consistency.
8. Add kim chee or napa cabbage if you want more crunch.