Hello, I am Laura. Today, I’m gonna show you how to prepare stir-fried korean rice cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This is gonna smell and look 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 meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Stir-fried Korean Rice Cake is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready 50 grams sliced kimchi
- Get 200 grams minced
- Make ready 50 grams frozen vegetable mix
- Make ready 450 grams Korean sliced rice cake
- Make ready 3 tbsp vegatable oil
- Make ready 1/2 cup cooking sherry
- Take 1 salt
- Get aromatics
- Prepare 100 grams diced celery
- Prepare 1 stick green onion
- Make ready 1 tbsp Sichuan pepper (Huajiao)
- Get seasoning
- Get 1 tsp oregano
- Take 1 tbsp ketchup
- Get 1 tsp soy sauce
- Make ready 1 tsp black pepper
- Make ready 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’s going to wrap this up with this exceptional dish stir-fried korean rice cake recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
