Korean Rice cakes are an amazing food. They have such an unusual texture. This recipe makes a lot because this is an incredibly popular dish in my house. It can be easily reduced if you do not want to make so much. Here is a link to the mushroom seasoning that I use: https://www.amazon.com/gp/product/B006NJJBWU/ref=pd_lpo_325_bs_tr_img_2?ie=UTF8&psc=1&refRID=27F22VEHPS8B97WP5DNR
6 cups water
6 Tblsp mushroom seasoning
3 Tblsp soy sauce
1 1/2 Tblsp Korean Red Pepper Paste or to taste
6 Tblsp maple syrup ( you could sub 4 Tblsp maple syrup , plus 2 Tblsp water and 1/2 tsp stevia)
3 - 1 lb packages of Korean rice cakes, sliced if possible
Mix all ingredients together and simmer for about 20 minutes. Stirring frequently and scrapping the bottom of the pot.
If you have been unable to find the sliced rice cakes and only have the tube shape, it may require additional cooking time.
If you prefer a runnier sauce, then cover the pot while you are cooking the rice cakes. If you want a thick sauce, keep the lid off. If you want the thicker sauce be aware that once the leftovers have cooled they will stick together. My family love the thicker sauce.
Adapted from: http://www.klunkerskitchen.com/2015/08/ddoekbokki.html