Korean Royal Stir-fried Rice Cake

Steps

How to make it

Prep 22 min · Cook 22 min

1. Prep: If Korean rice cake sticks 150 g are firm from the fridge, soak in warm water 10 minutes until slightly soft, then drain. Bring beef slices 120 g to room temperature; shred onion ½, carrot 30 g, and rehydrated wood ear mushroom 30 g.
2. In a small bowl, mix soy sauce 1 Tbsp, toasted sesame oil 1 Tbsp, sugar 1 tsp, and minced garlic 1 Tbsp into a stir-fry sauce; set aside.
3. Preheat a skillet over medium heat with 1 Tbsp oil; add beef and stir-fry over high heat 1–2 minutes until the surface changes color; remove and set aside.
4. In the same pan, add onion, carrot, and wood ear mushroom; stir-fry over medium heat 2 minutes until vegetables soften slightly and release aroma.
5. Return beef to the pan, add drained rice cakes and the prepared sauce, and stir-fry over high heat 1 minute until the rice cakes are evenly coated.
6. Pour in broth or water 100 ml, cover, and simmer over medium heat 5 minutes, stirring every 1–2 minutes to prevent sticking.
7. Uncover and reduce over high heat 1–2 minutes until the sauce is thick and clings to the rice cakes. Top with sesame seeds or scallions and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins