Dukbokki (Korean Spicy Rice Cakes)

Aishwarya has friends from different nationalities. Whenever her friends comes over, I serve only mildly spicy dishes  thinking that they won't be able to tolerate spicy food as well as we do. So it was a surprise to me when Aishwarya's Korean friend wanted to try out the Indian pickle. At first I refused, thinking that it would be too hot for her, but she insisted on having it and ate it without any issue. Then she told me that some of their Korean food was even spicier.This made me wanting to try some such hot dishes.
This is one such dish I tried out.

Ingredients:
2 Cups Sticky Rice Cake Sticks,
2 Cups of Cabbage
1/2 Onion
1/2 Carrot
2 King mushroom
2 Green Onion
5 Garlic
2 1/2 Cups Water(if you prefer less sauce add 1/2 cup)
3 Tbsp Red Pepper Paste
1 Tbsp Pepper Powder
 2 Tbsp Corn Syrup
1/2 Tbsp Sugar
1 Tbsp Soy Sauce
 Sesame Seeds  and green onion to garnish (optional)
Method:
Sock the rice sticks for a minimum of 1 hour.
Heat a tablespoon of oil in a saucepan.Saute garlic and onion for a few seconds,add rest of the vegetables.Add water and rest of the ingredients and cook stirring occasionally till the sauce gets almost dried up.Serve hot by garnishing with green onion and sesame seeds.