How to Prepare Stir-fried Korean Rice Cake in 15 Minutes at Home

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, stir-fried korean rice cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Stir-fried Korean Rice Cake is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Stir-fried Korean Rice Cake is something that I’ve loved my whole life. They are fine and they look wonderful.

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 cook it.

Ingredients

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

1. Take 50 grams sliced kimchi
2. Get 200 grams minced pork
3. Get 50 grams frozen vegetable mix
4. Take 450 grams Korean sliced rice cake
5. Take 3 tbsp vegatable oil
6. Take 1/2 cup cooking sherry
7. Take 1 salt
8. Prepare aromatics
9. Make ready 100 grams diced celery
10. Get 1 stick green onion
11. Prepare 1 tbsp Sichuan pepper (Huajiao)
12. Prepare Pork seasoning
13. Make ready 1 tsp oregano
14. Take 1 tbsp ketchup
15. Get 1 tsp soy sauce
16. Take 1 tsp black pepper
17. Get 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’s going to wrap it up with this special food stir-fried korean rice cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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