Friday, May 27, 2011

Stir fried rice cake and vegetables

This is one of my favorite discoveries I have made in the last 2 years. Korean rice cakes! They are cheap ($1.50) freeze well and are like a gnocchi when cooked. They are supper versatile, and can be added to soups, stir fries, just fried on their own and dressed with a little soy sauce is yummy.
On the left is the beef marinade. On the right is green onion, garlic(crushed) covered in mirin. If you do not know Mirin is a sweet cooking rice wine.

Beef Marinade
4 Tbsp dark soy sauce
1 Tbsp sugar
1/2 tsp white pepper
1 Tbsp sesame oil

I used skirt steak that I froze for an hour then sliced thin. 

These rice cakes are HARD! So they need to be blanched for two min. then rinsed well and then coat with sesame oil to keep them from sticking.

Heat the pan over medium heat and add beef. When it is almost done add onion and rest of ingredients.

Add carrot, shitake mushrooms, cucumber(remove seeds) and rice cakes.

Cook until the sauce thickens and becomes sticky. Stir from time to time to get every thing coated.

Transfer to a dish and serve immediately! 

Serve with some pickled daikon, pickled mushrooms or kimchi 

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