Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, stir-fried korean rice cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Stir-fried Korean Rice Cake is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Stir-fried Korean Rice Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake dish with many variations and a rich history. Literally translated as "stir-fried rice cake", tteokbokki is made with garaetteok, a cylinder-shaped white rice cake. Rinse the rice cakes and drain well.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Stir-fried Korean Rice Cake:
- Prepare 50 grams sliced kimchi
- Get 200 grams minced pork
- Take 50 grams frozen vegetable mix
- Prepare 450 grams Korean sliced rice cake
- Prepare 3 tbsp vegatable oil
- Make ready 1/2 cup cooking sherry
- Get 1 salt
- Make ready aromatics
- Make ready 100 grams diced celery
- Take 1 stick green onion
- Make ready 1 tbsp Sichuan pepper (Huajiao)
- Take Pork seasoning
- Get 1 tsp oregano
- Take 1 tbsp ketchup
- Prepare 1 tsp soy sauce
- Make ready 1 tsp black pepper
- Take 1 tbsp sesame oil
Place the Korean rice cake into a medium sauce pan. Bring the water to a boil under High heat. Tteokbokki (Stir -fried rice cake) is one of the most popular Korean street foods with chewy tteok in savory spicy sauce. Tteok (Korean rice cake) and gochujang (Korean hot pepper paste) are used as main ingredients.
Instructions 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.
Tteokbokki (sometimes romanised as dukbokki) is a popular street food dish in Korea. 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. Remove cover and add the soy sauces, oyster sauce, white pepper, salt, and sugar. Mix well and stir-fry until the rice cakes are cooked through but still chewy. Korean fish cake soup and Deep fried seaweed rolls.
So that is going to wrap this up for this exceptional food stir-fried korean rice cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
