Korean Rice Cakes with Stir-Fried Vegetables Recipe
A simple dish of pan-fried rice cakes and vegetables, something between stir-fried noodles and gnocchi in sauce. In Korea, dishes like this are often made from leftover tteok from other meals – you just add vegetables and soy sauce. The texture of the rice cakes is bouncy and slightly chewy, which contrasts beautifully with the crunchy carrot and bell pepper.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- rice cakes (tteok) - 300 g
- carrot - 1 piece
- bell pepper - 0.5 piece
- onion - 0.5 piece
- spinach - 60 g
- soy sauce - 2 tablespoon
- sesame oil - 1 tablespoon
- sugar - 1 teaspoon
- garlic clove - 2 piece
- oil - 2 tablespoon
- sesame seeds - 1 tablespoon
- black pepper - 0.25 teaspoon
Main Ingredient:
rice dumplings
Preparation
- If you are using firm, chilled rice cakes, pour hot water over them for 5–10 minutes to soften, then drain and let them dry in a colander.
- Peel the carrot and cut it into thin matchsticks. Remove the core and seeds from the bell pepper and slice it into thin strips. Peel the onion and slice it into thin feathers.
- Peel the garlic and finely chop it or press it through a garlic press. Rinse and dry the spinach; if the leaves are large, tear them into smaller pieces.
- In a small bowl, mix the soy sauce, sesame oil, and sugar until the sugar dissolves.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the rice cakes and fry for about 4–5 minutes, stirring frequently, until they are lightly browned and bouncy.
- Push the rice cakes to one side of the pan. Add the second tablespoon of oil, then add the onion and carrot. Stir-fry for 3–4 minutes, until the vegetables soften slightly but remain crunchy.
- Add the bell pepper and garlic and stir-fry for another 2 minutes, until the garlic becomes very fragrant but does not brown.
- Add the spinach to the pan and stir for about 1 minute, until the leaves wilt.
- Pour the prepared soy–sesame sauce into the pan and mix everything thoroughly so the rice cakes and vegetables are evenly coated. Stir-fry for another 1–2 minutes.
- Finally, sprinkle the dish with sesame seeds toasted in a dry pan and freshly ground black pepper. Serve immediately, while the rice cakes are still soft and springy.
Storage
In fridge:
2 days
Freezing:
No
Resztki przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przy podgrzewaniu na patelni dodaj 1–2 łyżki wody, żeby kluseczki zmiękły i nie były zbyt twarde.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
