Ingredients with Measurements:
- 1 pound of sliced rice cake
- 1/2 pound of fish cake, sliced
- 2 cups of water
- 1/4 cup of gochujang (Korean red pepper paste)
- 2 tablespoons of sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 1 teaspoon of gochugaru (Korean red pepper flakes)
- 1/2 teaspoon of black pepper
- 1/2 onion, sliced
- 2 green onions, chopped
- 1/2 cup of sliced cabbage
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bell pepper
Special Equipment Needed:
- Large non-stick skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. In a small bowl, mix together gochujang, sugar, soy sauce, minced garlic, sesame oil, gochugaru, and black pepper until well combined. Set aside.
2. In a large non-stick skillet or wok, add water and sliced rice cake. Cook over medium-high heat until the rice cake is soft and tender, about 5-7 minutes.
3. Add fish cake, onion, green onions, cabbage, carrots, and bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Add the sauce mixture to the skillet and stir-fry for another 2-3 minutes until the sauce is well combined and the rice cake is coated in the sauce.
5. Serve hot and garnish with additional chopped green onions or sesame seeds, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 4g
Carbohydrates: 48g
Protein: 8g
Sodium: 800mg
Sugar: 10g
Substitutions for ingredients:
- Sliced rice cake can be substituted with sliced sweet potato noodles or udon noodles.
- Fish cake can be substituted with sliced tofu or chicken breast.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms or zucchini for additional vegetables.
- Use ground pork or beef instead of fish cake for a meatier version.
- Add hard-boiled eggs for a more traditional Korean touch.
Tips and Tricks:
- To prevent the rice cake from sticking to the skillet, add a tablespoon of oil before adding the rice cake.
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
Storage Instructions:
Leftovers can be stored 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 in a large bowl or on a platter with additional chopped green onions or sesame seeds for garnish.
Garnishes:
Chopped green onions or sesame seeds
Pairings:
Serve with a side of kimchi and steamed rice.
Suggested Side Dishes:
Kimchi, steamed rice
Troubleshooting Advice:
- If the rice cake is too hard, soak it in warm water for 10-15 minutes before cooking.
- If the sauce is too thin, simmer for a few minutes until it thickens.
Food Safety Advice:
- Make sure to cook the rice cake and fish cake until they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Cheongju-style spicy rice cake is a popular Korean street food that originated in Cheongju, a city in South Korea. It is typically made with sliced rice cake, fish cake, and a spicy sauce made with gochujang.
Flavor Profiles:
Spicy, savory, slightly sweet
Serving Suggestions:
Serve as a main dish or as a snack.
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Region: Korean