Rice Cake and Vegetable Stir-Fry

Method4 steps · about 25 min

1. 1

   Step 1: Bring a pot of water to boil. Add the rice cakes and boil until they float to the top, about 2-3 minutes. Drain the rice cake and put them in mixing bowl. Add the wild sesame oil and 1 tablespoon of cooking oil; toss them well.

   Boil Rice Cakes · 3 minUses 1 lb rice cake rounds · 1 tbsp wild sesame oil (or sesame oil) · 1 tbsp cooking oil to coat boiled rice cakes

2. 2

   Step 2: In a small bowl, mix together soy sauce (3 tbsp), corn syrup (1 tbsp), sugar (1 tbsp), chilli flakes, rice wine, and pepper. Set aside.

   Uses 3 tbsp soy sauce · 1 tbsp corn syrup · 1 tbsp sugar · 1-2 tbsp Korean chili flakes (gochugaru) · 1 tbsp sweet rice wine (mirim) · dashes black pepper

3. 3

   Step 3: Heat the remaining oil in a skillet over medium high heat. Add the onion (1/2 small), cabbage, and garlic (1-2 cloves); stir-fry for 2 minutes. Add the rice cakes and continue to stir-fry for another 1 minute.

   Uses remaining 1 tbsp cooking oil · 1/2 small onion (sliced) · 1/4 green cabbage (thinly sliced) · 1-2 cloves garlic (minced) · boiled rice cakes coated with perilla and cooking oil

4. 4

   Step 4: Add the soy sauce mixture, chives, and chili (1) (if using) to the skillet and toss well; continue to stir-fry for another minute or until everything is well incorporated. Sprinkle with the sesame seeds and serve immediately.

   Uses 1/4 cup sliced Asian chives (optional) · 1 fresh chili (sliced (optional)) · 2 tsp roasted sesame seeds · prepared soy-chilli rice-cake seasoning · stir-fried rice cakes and vegetables