Yen Can Cook ~ Soy Sauce Stir Fried Korean Rice Cakes
I happend to have some Korean rice cakes in my fridge for some time and stumbled upon this recipe which is perfect to use up the rice cakes!
There are two types of Korean rice cakes – cyclinder and sliced. The frozen rice cakes can be found in most of the supermarket (same section where they sell fresh noodles and tofu.) or I also saw those fresh one in Korean marts. They are opaque and hard (frozen) but once cooked, the hard rice cakes have a nice chewy bite.
Ingredients (Serve: 3-4)
350g Korean rice cakes
100g minced meat (pork or beef)
4-5 Shiitake mushrooms, sliced
1/2 onion, sliced
1/4 carrot, julienned
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1/2 tablespoon sugar
Salt & pepper to taste
White sesame for garnishing
1 teaspoon soy sauce
1 teaspoon sugar
1/4 teaspoon pepper
Step 1: Marinate the meat for 20-30 minutes.
Step 2: Cooked the rice cakes as per time indicated on the package minus two minutes. Drain and set aside.
Step 3: Heat the wok over high heat and add cooking oil to coat the wok and sear the minced meat (Step 1). Add onion, mushrooms, and carrot, stir fry on high heat for a minute.
Step 4: Add in rice cakes (Step 2) then pour in soy sauce, sake, mirin and sugar. Mix well and stir-fry until the rice cakes are cooked through. Season with salt and pepper as per desired.
Step 5: Garnish with white sesame and serve.
HAPPY COOKING! #stayathome #dudukrumah