Korean rice cake - replaced with made-in-china rice cake

This is my first attempt of preparing Korean rice cake. It is successful but the gravy is too much!

I used freeze dried made-in-china rice cake as it is cheaper (S$4.50 at Yue Hwa, Chinatown) compared to S$10.00++ per pack from Korean supermarket.

I prefer a vegetarian style. Initially I wanted to use cabbage but the one in my fridge is long forgotten and have turned yellow, so i use an alternative - onions.

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Ingredients

4 clove of garlic - minced

some oil

3 onions - remove the skin and slice thinly

freeze dried rice cake - soak in water for ten minutes (i got the clue from other website too)

Korean red hot pepper

some brown sugar

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Instructions :

1) Mix the korean red hot pepper and some brown sugar with a little water to make it a smooth paste

2) stir fry minced garlic with some oil and after 20 seconds add in the onions. Continue to stir until the onions turned soft.

3) add a little water to the pan and add in rice cakes. Let it simmer for 2 minutes so that the rice-cake turn soft and chewy.

4) Add the red hot pepper paste and stir for another half a minute.
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Conclusion : the red hot pepper is really hot! If u want to go easy on the hotness, try adding more water but you may not have a flavorful taste.

It is quite easy to make - why are they selling at horrendous price with horrendous taste at those korean snack shop in shopping centers?