Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, stir-fried korean rice cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Stir-fried Korean Rice Cake is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Stir-fried Korean Rice Cake is something which I’ve loved my whole life. They’re nice and they look wonderful.

Tender beef, chewy rice cakes, and a blend of vegetables mixed in a savory sauce, these Korean stir-fried rice cakes are a great meal that comes together in one pan. Korean dishes are one of my favorite Asian cuisines because of the flavors and textures, and stir-fried Korean rice cakes are no exception. Tteokbokki (also spelled ddukbokki, ddeokbokki, dukbokki or topokki), 떡볶이, is a beloved Korean rice cake dish with many variations and a rich history. Literally translated as "stir-fried rice cake", this dish is made with garaetteok, a cylinder-shaped white rice cake.

To begin with this particular recipe, we must first 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:

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

Course Appetizer, Main Course, Side Dish. How to make Korean Stir-fried Rice Cakes. First, you will need to make the sauce by mixing together the soy sauce, white sugar, black pepper, Dasida® beef flavor soup stock powder and fish sauce in a small bowl. Rinse the rice cakes and drain well.

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.

First, you will need to make the sauce by mixing together the soy sauce, white sugar, black pepper, Dasida® beef flavor soup stock powder and fish sauce in a small bowl. Rinse the rice cakes and drain well. Thin round rice cake pieces are stir-fried with vegetables, which makes a wholesome meal on its own. Since it is very simple to make, you will find yourself making this over and over! I have a weakness in Korean style rice cakes.

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