Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, stir-fried korean rice cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Korean Stir-Fried Rice Cakes is a great meal that comes together all in one pan!
Stir-fried Korean Rice Cake is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Stir-fried Korean Rice Cake is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Stir-fried Korean Rice Cake:
- Make ready 50 grams sliced kimchi
- Get 200 grams minced pork
- Prepare 50 grams frozen vegetable mix
- Prepare 450 grams Korean sliced rice cake
- Make ready 3 tbsp vegatable oil
- Take 1/2 cup cooking sherry
- Prepare 1 salt
- Take aromatics
- Prepare 100 grams diced celery
- Prepare 1 stick green onion
- Make ready 1 tbsp Sichuan pepper (Huajiao)
- Make ready Pork seasoning
- Make ready 1 tsp oregano
- Prepare 1 tbsp ketchup
- Make ready 1 tsp soy sauce
- Get 1 tsp black pepper
- Take 1 tbsp sesame oil
How to Make Korean Spicy Rice Cakes. Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Garnish with some sesame seeds and serve.
Steps to make Stir-fried Korean Rice Cake:
- 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.
- 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.
- Place the Korean rice cake into a medium sauce pan.
- Add about 5 cups of water (or enough water to submerge the rice cake with 1 in of water).
- 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.)
- Drain the water and set the rice cake aside.
- Dice the aromatics into small pieces. (about 1/4" by 1/4")
- Heat up a non-stick skillet under High heat.
- Add in the oil in once the pan is hot.
- Fry the Sichuan pepper until the sizzling stops. Then discard the pepper. (The point is to extract the aroma and flavor from the peppercorns.)
- 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.
- Once the pork is browned, move them back to the bowl but leave the oil in the skillet.
- Fry the aromatics in the skillet. Add a few pinches of salt to the aromatics to draw out some moisture.
- When the aromatics are soft, add the kimchi. Fry for about 10 seconds until most of the moisture is cooked out.
- Add the pork and frozen vegeable back to the skillet. Keep stirring while the moisture is being cooked out.
- When the skillet is dried, add the sherry in. Keep stirring.
- 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!)
- 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.
This Korean-inspired dish is built around incredible flavors and wonderfully chewy rice cakes. Delectable and beautiful Korean rice cakes and rice cake soups. Find more recipes on KoreanBapsang.com. · Tteokguk (or ddukguk) is Korean rice cake soup! This soothing bowl of soup is a New Year's tradition and also classic comfort food any time of year! The rice cakes are tender to the touch and the sauce alternates between unbearably fierce and pleasantly sweet.
So that is going to wrap this up with this special food stir-fried korean rice cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
