Simple Way to Prepare Stir-fried Korean Rice Cake in 15 Minutes for Family

Hey everyone, it’s Drew, welcome to our recipe site. 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 will make it a little bit tasty. This will be really delicious.

Stir-fried Korean Rice Cake is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Stir-fried Korean Rice Cake is something that I have loved my whole life.

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. 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.

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

Ingredients

The ingredients needed to make Stir-fried Korean Rice Cake:

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

There are many ways to make these spicy rice cakes, however today's recipe is the most basic way of cooking. This rice cake stir fry is a great for parties, pot luck and as snack for kids. For kids snacks, keep the seasoning light and do not add the leftover marinade sauce. 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.

Instructions

Instructions 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.

Home > Recipes > Korean Stir-Fried Rice Cake (Gunjung-Tteokbokki). 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.

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

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