Get ready to embark on a culinary adventure that will transport you straight to the bustling streets of Seoul! This Spicy Korean Rice Cake Stir Fry is not just a meal – it's a flavor explosion that combines the irresistible chewiness of rice cakes with a punch of gochujang heat that will make your palate dance. Whether you're a Korean cuisine enthusiast or a curious foodie looking to spice up your cooking repertoire, this recipe promises to deliver an authentic taste of Korean street food right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- 300g Korean rice cakes (tteok)
- 1 cup fish cake, sliced
- 1 onion, sliced
- 1 carrot, julienned
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Sesame seeds for garnish
Instructions
- Soak the Korean rice cakes in warm water for 5-10 minutes to soften them if they are refrigerated or dried. Drain and pat them dry with a paper towel.
- Prepare all ingredients by slicing the fish cake, chopping the onion, and julienning the carrot. Set aside ingredients within easy reach.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. The pan should be hot but not smoking.
- Add sliced onions and julienned carrots to the pan. Stir-fry for 2-3 minutes until the vegetables start to soften and become slightly translucent.
- Add the sliced fish cake to the pan and continue stir-frying for another 1-2 minutes.
- Introduce the softened rice cakes to the pan. Gently stir and toss to combine with the other ingredients.
- Mix gochujang and soy sauce in a small bowl, then pour the sauce over the rice cakes and other ingredients. Stir thoroughly to ensure even coating.
- Cook for an additional 3-4 minutes, stirring occasionally, until the rice cakes are heated through and slightly crispy on the edges.
- Remove from heat and transfer to serving plates. Garnish with a sprinkle of sesame seeds.
- Serve immediately while hot and enjoy the spicy, chewy texture of the dish.
Tips
- Rice Cake Preparation: Always soak refrigerated or dried rice cakes in warm water to ensure they're soft and pliable. Pat them completely dry to achieve that perfect crispy-chewy texture.
- Heat Management: Use a non-stick skillet or wok and maintain medium-high heat. The key is to get a slight char on the ingredients without burning them.
- Sauce Mixing: Combine gochujang and soy sauce thoroughly before adding to the pan to ensure even distribution of flavor.
- Don't Overcrowd: Stir-fry in batches if needed to prevent steaming and ensure each ingredient gets a nice, slightly crispy edge.
- Freshness Matters: Use fresh, high-quality gochujang for the most authentic and vibrant flavor. The quality of this key ingredient can make or break the dish.
- Garnish Generously: A sprinkle of sesame seeds not only adds visual appeal but also provides a nutty flavor that complements the spicy sauce.
- Serve Immediately: This dish is best enjoyed hot and fresh, right out of the pan, to maintain the perfect texture of the rice cakes.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 75g
Protein: 15g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 30mg
