My Korean cooking - Ddukbokki (rice cake)

Ddukbokki means rice cake and they usually comes in 2 common shapes. The tube like shape is used to cook the spicy rice cake while the flat slice shape is used to cook rice cake soup. It is quite common to see a Dduk jib (Rice cake house) in Korea. These shop specialise in fresh rice cake.
I ate my first Ddukbokki in one of the restaurant in Chinatown and fell in love with this dish. In fact, I should say I ate Rabokki and not Ddukbokki. Rabokki comes with dry Ramen and rice cake in spicy sauce.
I use to have difficulties finding the tube shape rice cake in Singapore few years back. Now it is more popular and can be found in most Korean Supermart.

Ingredients needed:
1)Korean rice cake (tube shape)2)Anchovies(Ikan Billis) 3)1 Shitake Mushroom (optional) 4) Red Chilli powder 5)Hot pepper paste 6) Sugar
For 1 person portion, you need approx 8 tubes of rice cakes.
Cut rice cake into half and shredded the mushroom. Boil Anchovies in water (approx 2.5 bowl of water) to form soup base.
Sieve the Anchovies from the soup. Bring the soup to boil, add 1 teaspoon of Hot pepper paste and red chilli powder. You may add more if you prefer more spicy taste. Add half teaspoon of sugar to taste. Place the rice cake and mushrooms in the soup. Usually the soup should be able to cover all rice cakes. Keep stirring rice cake in medium/low fire (if not, rice cake will stick to pan).
The hot and spicy rice cake is ready to serve once the soup texture has thicken/sticky (approx 10 mins) and rice cake has soften.