Stir-fried rice cake with vegetables

Name: Stir-fried rice cake with vegetables
Cuisine: Korean
Ingredients: 15 ml/1 tbsp sugar; 2.5 ml/½ tsp ground white pepper; 5 ml/1 tsp sesame seeds; 15 ml/1 tbsp sesame oil; 2 spring onions (scallions), finely chopped; 30 ml/2 tbsp mirin or rice wine; 30 ml/2 tbsp mirin or rice wine; 2 garlic cloves, crushed; 5 ml/1 tsp sesame oil; 1 long Korean rice cake; 60 ml/4 tbsp dark soy sauce; ¼ onion, finely sliced; 30 ml/2 tbsp vegetable oil; 50 g/2 oz beef, thinly sliced; ¼ cucumber; 50 g/2 oz carrot; 2 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 2 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

Hearty Korean rice cake is a versatile ingredient used in many different recipes. In tuckboki the sticky texture of the rice cake is complemented by the crunch of vegetables and a rich taste of beef. The refined flavour of the soy and sesame dressing harks back to this dish’s origin as a royal court snack. A bowl of clear soup makes an excellent accompaniment to this quick and easy recipe.

Ingredients

Asia
Korea
Starter
Snack
Side dish

Stir-fried rice cake with vegetables

Ingredients

Method

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