Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a instant dish, stir-fried korean rice cake. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Stir-fried Korean Rice Cake is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Stir-fried Korean Rice Cake is something which I’ve loved my whole life.

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. 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.

To begin with this particular recipe, we have to first prepare a few components. You can cook stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Stir-fried Korean Rice Cake:

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

For kids snacks, keep the seasoning light and do not add the leftover marinade sauce. Stir-fried Sticky Rice Cakes Recipe Instructions. How to Make Korean Spicy Rice Cakes. Pre heat a wok/skillet on medium high heat until well heated.

Instructions to make Stir-fried Korean Rice Cake:

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.

Add some cooking oil and the onion. Garnish with some sesame seeds and serve. It's a spicy dish of chewy rice cakes stir fried in a thick chilli sauce made from a base of seaweed and/or fish stock and gochujang chilli paste. Those rice cakes are made with rice cake sticks and simmered in spicy Korean chili paste sauce with anchovy stock. It is the traditional dish and tasty, of These spicy rice cakes are stir-fried with some vegetables so that you can be proud of yourself eating something healthy.

So that’s going to wrap it up for this creative food stir-fried korean rice cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!