Korean · Dinner
Stir-Fried Rice Cakes
Chewy cylindrical rice cakes stir-fried with Korean fish cake, cabbage, onion and scallion in a sweet-savory gochujang glaze. Mildly spicy and glossy, finished with sesame oil and toasted sesame seeds, served hot straight from the pan as a snack or light meal.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
429Calories
14.4gProtein
10.2gFat
71.8gCarbs
16.8gSugar
4.2gFiber
1680mgSodium
24mgChol
1.8gSat Fat
420mgPotassium
75mgCalcium
2.5mgIron
0.6mcgVitamin B12
23mgVitamin C
low-calorie
low-cholesterol
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the fish cake into strips, thinly slice the onion, shred the cabbage, and cut the scallion into 1-inch pieces. Soften refrigerated rice cakes in warm water for 10 minutes.
2
Bloom
Heat the vegetable oil in a wide skillet over medium heat. Stir in the garlic and onion; cook 1 minute until translucent and fragrant.
3
Simmer
Pour the water into the pan and whisk in the gochujang, gochugaru, soy sauce, and sugar. Simmer over medium heat 1 minute until smooth.
4
Stir-fry
Add the rice cakes and fish cake; cook over medium-high heat 6–8 minutes, stirring frequently, until the cakes soften and sauce coats evenly.
5
Finish
Add the cabbage and scallion; stir-fry over medium-high heat 2–3 minutes until the cabbage wilts and sauce thickens to a glossy coating.
6
Plate
Drizzle sesame oil over the top, scatter with toasted sesame seeds, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g Korean fish cake (eomuk)
- 8.4 oz120g, about 3/4 cup fresh cylindrical rice cakes (tteok)
- 2/3 cup160ml water
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 4 cloves4 cloves garlic
- 11 onion
- 1 cup70g cabbage
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- 1 tsp1 tsp vegetable oil
