Stir-fried Korean Rice Cake
Stir-fried Korean Rice Cake

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stir-fried korean rice cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Stir-fried Korean Rice Cake is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Stir-fried Korean Rice Cake is something that I’ve loved my whole life.

Literally translated as "stir-fried rice cake", tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. I've updated it here with more information, new photos and minor changes to the recipe. Beef brisket, carrot, eggs, garlic, green bell pepper, ground black pepper, honey, mushrooms, onion, pine nuts, red bell pepper, rice cake, rice syrup, salt, sesame oil, sesame seeds, soy sauce, sugar, vegetable oil.

To begin with this recipe, we have to first prepare a few components. You can cook stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Stir-fried Korean Rice Cake:
  1. Make ready 50 grams sliced kimchi
  2. Make ready 200 grams minced pork
  3. Make ready 50 grams frozen vegetable mix
  4. Get 450 grams Korean sliced rice cake
  5. Prepare 3 tbsp vegatable oil
  6. Get 1/2 cup cooking sherry
  7. Get 1 salt
  8. Make ready aromatics
  9. Get 100 grams diced celery
  10. Prepare 1 stick green onion
  11. Get 1 tbsp Sichuan pepper (Huajiao)
  12. Prepare Pork seasoning
  13. Make ready 1 tsp oregano
  14. Get 1 tbsp ketchup
  15. Take 1 tsp soy sauce
  16. Prepare 1 tsp black pepper
  17. Take 1 tbsp sesame oil

Kimchi and rice is stir fried with smoky bacon and spicy kimchi juice. Kimchi fried rice is one of the most popular ways to use up your old ripened kimchi along with Kimchi jjigae (Kimchi Korean rice cake soup is a different thing, but you can certainly check out from here. https. It's a spicy dish of chewy rice cakes stir fried in a thick chilli sauce made from a base of seaweed and/or fish stock and gochujang chilli paste. Home > Recipes > Korean Stir-Fried Rice Cake (Gunjung-Tteokbokki).

Steps to make Stir-fried Korean Rice Cake:
  1. Note: Sichuan pepper is a rather special ingredient used mainly in Chinese cuisine. Therefore, it may not be readily available for most people. In the case that it's not available, you may omit it. It is mainly used to enhance the flavor of the dish as an aromatic.
  2. In a bowl, add in all the pork seasonings to the minced pork. Knead the pork with seasonings with your hands to integrate everything into the pork evenly. Set aside and let it rest for about 10 minutes while you prepare the rest of the dish.
  3. Place the Korean rice cake into a medium sauce pan.
  4. Add about 5 cups of water (or enough water to submerge the rice cake with 1 in of water).
  5. Bring the water to a boil under High heat. Let it simmer for about 2 minutes after it reached a boil. (Be sure to stir frequently as the rice cakes are very prude to sticking to the pan.)
  6. Drain the water and set the rice cake aside.
  7. Dice the aromatics into small pieces. (about 1/4" by 1/4")
  8. Heat up a non-stick skillet under High heat.
  9. Add in the oil in once the pan is hot.
  10. Fry the Sichuan pepper until the sizzling stops. Then discard the pepper. (The point is to extract the aroma and flavor from the peppercorns.)
  11. Fry the pork until it is brown all over. Place the pork on the middle of the skillet. Using a spatula, separate the pork into bite-size pieces. Let the meat fry in the oil for about 20 seconds on each side before moving the meat around.
  12. Once the pork is browned, move them back to the bowl but leave the oil in the skillet.
  13. Fry the aromatics in the skillet. Add a few pinches of salt to the aromatics to draw out some moisture.
  14. When the aromatics are soft, add the kimchi. Fry for about 10 seconds until most of the moisture is cooked out.
  15. Add the pork and frozen vegeable back to the skillet. Keep stirring while the moisture is being cooked out.
  16. When the skillet is dried, add the sherry in. Keep stirring.
  17. When half of the sherry is cooked out, add in the rice cake. Fold the mixture into the rice cake quickly. (Or the rice cake will stick!)
  18. Taste and add more salt if needed. When all the liquid is dried out, remove the skillet from the heat and move everything to a dish/large bowl and serve.

Heat up the wok again, and stir-fry the rice cake sticks with seasoning sauce B on medium heat until tteokbokki softens to the required texture. The rice cakes are tender to the touch and the sauce alternates between unbearably fierce and pleasantly sweet. I've made a version at home before, but I was looking for a humbler approach, one that wouldn't require a solid hour in the kitchen. This recipe from My Korean Kitchen works perfectly. Rice Cake is a healthy, traditional Korean pastry.

So that’s going to wrap it up with this special food stir-fried korean rice cake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!