Stir-fried Korean Rice Cake. 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. Korean Stir-Fried Rice Cakes is a great meal that comes together all in one pan!
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. Gungjung tteokbokki rice cake stir fry (궁중떡뽁이). Tteokbokki – Korean spicy rice cake with vegetables, cooking in pan. You can cook Stir-fried Korean Rice Cake using 17 ingredients and 18 steps. Here is how you achieve it.
Ingredients of Stir-fried Korean Rice Cake
- You need 50 grams of sliced kimchi.
- It’s 200 grams of minced pork.
- Prepare 50 grams of frozen vegetable mix.
- You need 450 grams of Korean sliced rice cake.
- It’s 3 tbsp of vegatable oil.
- It’s 1/2 cup of cooking sherry.
- Prepare 1 of salt.
- You need of aromatics.
- Prepare 100 grams of diced celery.
- It’s 1 stick of green onion.
- It’s 1 tbsp of Sichuan pepper (Huajiao).
- Prepare of Pork seasoning.
- You need 1 tsp of oregano.
- It’s 1 tbsp of ketchup.
- You need 1 tsp of soy sauce.
- Prepare 1 tsp of black pepper.
- You need 1 tbsp of sesame oil.
How to Make Korean Spicy Rice Cakes. Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Garnish with some sesame seeds and serve.
Stir-fried Korean Rice Cake step by step
- 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 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..
- 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 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..
- Once the pork 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 pork 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..
This kimchi rice cakes recipe is made with pork and kimchi, a classic combination packed with umami flavours. Rice cakes are simmered with stock then combined with stir-fried pork for an easy and delicious dinner. Steamed rice cake in an earthenware steamer was the oldest principal food for Koreans before sticky rice took over upon the invention of the iron pot Tteokbokki is a stir-fried dish made with garaetteok and commonly sold by street vendors. It is usually seasoned with gochujang (chili paste) but can also. The Best Korean Rice Cake Recipes on Yummly