)I can’t believe it’s wintertime again so soon! I’m usually all for drinking soup to warm up but for some reason this cold season, I’ve been really addicted to Korea rice cakes!
Maybe it’s because I rarely had this over the last year since I wasn’t living here but these little nuggets of glutinous delight are absolutely addicting. I just can’t get enough of them whether they are in soup or mixed in with stirfry. They are simply scrumptious and so simple to make.
In the pictures of my Korean rice cakes, they’re rod shaped (tteokmyeon) but there’s also a kind that is thinly sliced that can be used similarly
I’m not sure if everyone does this but when we make Korean rice cakes at home, we soak them in cold water before cooking them. This helps soften the rice cakes up and allows for a more thorough cook in my opinion.
Another thing that you need to pay attention to is how you cook it. You really need to keep your eye on them or they’ll turn into a mushy sticky rice mess! It should only take about 3-5 minutes to sautee time to be ready if you pre-soak them.
Anyway, enough chit-chat and onto the recipe shall we?
- 3 tbsp. canola oil
- 3 cloves finely chopped garlic
- 2" piece of fresh finely chopped ginger
- 3 oz. fresh or frozen rice cakes, thawed if frozen and sliced 1⁄6" thick at an angle
- 1⁄2 small head Napa cabbage, cored and thinly sliced
- 1⁄4 cup soy sauce
- 1 tbsp. chili bean sauce
- 3 cups cooked kabocha squash
- 2 mushrooms sliced thin
- 1 cup bean sprouts
- 1 tsp. toasted sesame oil (optional)
- Heat oil in a sauce pan over medium-high heat. (You may also use wok)
- Add garlic and ginger. Cook until golden brown and aromatic. Add rice cakes, mushroom, kabocha squash and cabbage. Continue to saute until cabbage is wilted, 4–5 minutes.
- Stir in soy sauces, and chili bean sauce. cook for 2–3 minutes. Stir in bean sprouts, and sesame oil; cook, stirring constantly for about 2 more minutes.