Korean

Bupyeon-Bokkeum (Korean Rice Cake Stir-Fry) Recipe

Ingredients with Measurements:
- 1 pound of sliced Korean rice cakes
- 1/2 pound of thinly sliced beef (or substitute with mushrooms for a vegetarian option)
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1/2 carrot, julienned
- 1/2 zucchini, julienned
- 1/2 cup of sliced scallions
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sesame oil
- 1/4 teaspoon of black pepper
- Sesame seeds for garnish

Special equipment needed:
- Large non-stick skillet or wok

Step-by-step instructions:

1. In a small bowl, mix together soy sauce, sugar, gochujang, sesame oil, and black pepper. Set aside.
2. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
3. Add sliced beef (or mushrooms) and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
4. In the same skillet, add sliced onion and minced garlic. Cook until fragrant, about 1-2 minutes.
5. Add julienned carrot and zucchini to the skillet and cook for 2-3 minutes until slightly softened.
6. Add sliced rice cakes and the sauce mixture to the skillet. Stir-fry for 5-7 minutes until the rice cakes are slightly crispy and the sauce is evenly distributed.
7. Add the cooked beef (or mushrooms) back to the skillet and stir-fry for an additional 1-2 minutes.
8. Garnish with sliced scallions and sesame seeds.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 12g

Substitutions for ingredients:
- Beef can be substituted with mushrooms for a vegetarian option.
- Carrots and zucchini can be substituted with other vegetables such as bell peppers or broccoli.

Variations:
- Add sliced cabbage or bean sprouts for extra crunch.
- Use different types of protein such as chicken or shrimp.

Tips and tricks:
- Soak the rice cakes in cold water for 10-15 minutes before cooking to soften them.
- Use a non-stick skillet or wok to prevent the rice cakes from sticking to the pan.
- Adjust the amount of gochujang based on your spice preference.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.

Presentation ideas:
- Serve on a large platter with additional sliced scallions and sesame seeds for garnish.

Garnishes:
- Sliced scallions and sesame seeds

Pairings:
- Serve with a side of kimchi or pickled vegetables.

Suggested side dishes:
- Steamed rice
- Korean-style spinach salad

Troubleshooting advice:
- If the rice cakes are too hard, soak them in cold water for a longer period of time before cooking.

Food safety advice:
- Make sure to cook the beef (or mushrooms) thoroughly before adding it back to the skillet.

Food history:
- Bupyeon-Bokkeum is a popular Korean street food dish that originated in the city of Busan.

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve as a main dish with steamed rice and a side of kimchi.

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Region: Korean

Taste: Savory, Tangy, Spicy, Sweet, Umami