Recipe: Perfect Stir-fried Korean Rice Cake

Stir-fried Korean Rice Cake. Boil the stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Rinse the rice cakes and drain well.

When meat is almost done, add rice cakes, kelp water (½ to ⅔ cup) and soy sauce marinade. Add vegetables and stir fry until rice cake is soft. According to the book, tteok-bokki was known by various names including tteok jjim (steamed rice cakes), tteok- japchae (stir-fried rice cakes), and tteok- jeongol (rice cakes hot pot). You can have Stir-fried Korean Rice Cake using 17 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Stir-fried Korean Rice Cake

1. You need 50 grams of sliced kimchi.
2. You need 200 grams of minced pork.
3. It's 50 grams of frozen vegetable mix.
4. It's 450 grams of Korean sliced rice cake.
5. It's 3 tbsp of vegatable oil.
6. Prepare 1/2 cup of cooking sherry.
7. It's 1 of salt.
8. It's of aromatics.
9. Prepare 100 grams of diced celery.
10. It's 1 stick of green onion.
11. It's 1 tbsp of Sichuan pepper (Huajiao).
12. It's of Pork seasoning.
13. Prepare 1 tsp of oregano.
14. It's 1 tbsp of ketchup.
15. Prepare 1 tsp of soy sauce.
16. It's 1 tsp of black pepper.
17. Prepare 1 tbsp of sesame oil.

Bring a pot of water to boil. Drain the rice cake and put them in mixing bowl. Cook-Tok Original is a stir-fried rice cake that can be eaten with soup. This product is easy to cook and chewy.

Stir-fried Korean Rice Cake instructions

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..

In addition to the typical hot-pepper sauce, it contains a sauce to adjust the sweetness, producing a spicy and sweet taste. By sprinkling cheese on top, or adding rice noodles or rice in it, it can be even tastier. Taste a rice cake to be sure it's fully softened. Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Taste, and season with additional salt if necessary.