Roasted beefdog over sauteed spicy rice cake and pasta

Cook pasta according to the package instruction.

In a separate pot, make dashi broth by adding anchovies and Kombu sheet into 4 cups of water.

Saut onion, garlic, Ginger in 2 Tsp of olive oil. Add bell peppers and rice cake. Pour 2 cups of dashi broth. Bring it to a rolling boil and simmer.

Once the sauce start to thicken. Add chilli paste, paprika power. Stir to mix well and keep reducing the sauce. Add Korean squash one minute before done.

Roast beef hotdogs in a pan until golden brown.

Right before plating, stir in cooked brown rice spaghetti and green onions.