Korean Ddeokbokki

The past couple of Korean dishes I've tired making have recently sparked an exciting "Korean-culinary" adventure for me. My fairly basic understanding of their cuisine and culture has allowed me to begin playing around with the many Korean ingredients I've stocked up in my pantry. My recent discovery of this wonderful Korean food blog in English by Sue has definitely helped me along the way.*God bless technorati* Haha.
I've not ventured in depth into different aspects of Korean cooking yet, but intend to do so in the near future. Most Chinese restaurant menu's merely scrape the surface of authentic Chinese cuisine...and I would assume the same for Korean restaurants. I really doubt all they eat is Bibimbab, Raymun and bulgogi in Korea...the same way I realise Chinese culinary techniques go way beyond deep-frying seafood and tossing it in salt and pepper *wink*Here's a recipe I adapted from "My Korean Kitchen" which I found lip-smackingly delicious! Reminded me a little of food found at Malaysian hawker stalls, served in tacky plastic containers or rolled up newspaper~ *laughs* I didn't have many ingredients she used readily available, but was able to adapt and improvise according to what I had in my refrigerator.
The main ingredient for Ddeokbokki is (Garaeddeok) more commonly known as 'ddeok'. It is commonly sold at Japanese/Korean grocery stores here in Australia. They resemble long cylindrical sticks and are made from non-glutinous rice, salt and water. I've heard of fresh packs being sold, but out of pure laziness, I often go for the conviniently refrigerated/frozen ones.

1 bag Korean rice cake- approximately 300gms (Break pieces apart with your fingers)
1 onion thinly sliced
3 stalks shallots
1 carrot thinly sliced
8-10 large prawns (peeled)- I used frozen tiger prawns
2 tsp sesame seeds
1 handful roughly chopped mintleaves
1 tbsp sesame oil

sauce: Gochujang 2 tbsp, Brown sugar 2 tbsp, Chili powder 1/2 tsp (more if you like), roughly chopped garlic 3 cloves. (mix sauce ingredients in a bowl)

Heat oil in a deep wok. Add in vegetables and saute on medium heat. When onions are fragrant and carrots begin to soften, add in prawns, the sauce and sesame seeds. Stir-fry on high heat and toss well to combine. When prawns are cooked and condiments are ewell coated, dish out and roughly distribute mint leaves on top.
I know it isn't exactly the most "Korean" thing to have mint leaves in Ddeokbokki, but I personally think it goes really well~ the leaves help tone down the spicy chili; it give's the flavours a little twist.