Hello, I am Joana. Today, I’m gonna show you how to make stir-fried korean rice cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Stir-fried Korean Rice Cake Recipe
Stir-fried Korean Rice Cake is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Stir-fried Korean Rice Cake is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Stir-fried Korean Rice Cake:
- Prepare 50 grams sliced kimchi
- Take 200 grams minced
- Make ready 50 grams frozen vegetable mix
- Take 450 grams Korean sliced rice cake
- Take 3 tbsp vegatable oil
- Make ready 1/2 cup cooking sherry
- Make ready 1 salt
- Get aromatics
- Prepare 100 grams diced celery
- Make ready 1 stick green onion
- Take 1 tbsp Sichuan pepper (Huajiao)
- Take seasoning
- Get 1 tsp oregano
- Make ready 1 tbsp ketchup
- Get 1 tsp soy sauce
- Get 1 tsp black pepper
- Get 1 tbsp sesame oil
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 seasonings to the minced . Knead the with seasonings with your hands to integrate everything into the 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 until it is brown all over. Place the on the middle of the skillet. Using a spatula, separate the 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 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 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.
So that is going to wrap it up with this distinctive dish stir-fried korean rice cake recipe. Thank you very much for your time. I’m 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 in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
