Ingredients with Measurements:
- 1 pound of rice cakes
- 1/2 cup of gochujang (Korean chili paste)
- 1/4 cup of guk-ganjang (Korean soup soy sauce)
- 2 tablespoons of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- 1/2 cup of water
- 1/2 cup of sliced scallions
- 1/4 cup of toasted sesame seeds
Special equipment needed:
- Large non-stick skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the rice cakes in cold water for 30 minutes.
2. In a small bowl, mix together the gochujang, guk-ganjang, sugar, garlic, and sesame oil until well combined.
3. Drain the rice cakes and set aside.
4. Heat the skillet or wok over medium-high heat and add the sauce mixture.
5. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens and becomes fragrant.
6. Add the rice cakes to the skillet and stir to coat them evenly with the sauce.
7. Add the water and stir gently to combine.
8. Cover the skillet and let the rice cakes cook for 5-7 minutes, stirring occasionally, until they are tender and the sauce has thickened.
9. Add the sliced scallions and sesame seeds to the skillet and stir to combine.
10. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 7g
- Carbohydrates: 82g
- Protein: 9g
- Sodium: 1200mg
Substitutions for ingredients:
- Instead of gochujang, you can use any other chili paste or hot sauce.
- Instead of guk-ganjang, you can use regular soy sauce.
- Instead of rice cakes, you can use any other type of pasta or noodle.
Variations:
- Add sliced vegetables such as carrots, bell peppers, or mushrooms to the skillet for extra flavor and nutrition.
- Use different types of protein such as chicken, beef, or tofu.
Tips and tricks:
- Soaking the rice cakes in cold water before cooking helps to soften them and make them more tender.
- Be careful not to overcook the rice cakes as they can become too soft and mushy.
- Adjust the amount of gochujang and guk-ganjang to your desired level of spiciness and saltiness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice cakes in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the rice cakes in individual bowls or on a large platter.
- Garnish with additional sliced scallions and sesame seeds.
Garnishes:
- Sliced scallions
- Toasted sesame seeds
Pairings:
- Korean-style fried chicken
- Kimchi
- Steamed vegetables
Suggested side dishes:
- Steamed rice
- Korean-style pickles
- Miso soup
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the rice cakes are too hard, soak them in warm water for a few minutes before cooking.
Food safety advice:
- Make sure to cook the rice cakes thoroughly to avoid any potential foodborne illness.
Food history:
- Guk-ganjang is a type of Korean soy sauce that is made from fermented soybeans and has a rich, savory flavor.
Flavor profiles:
- Spicy, salty, savory, nutty
Serving suggestions:
- Serve the rice cakes as a main dish or as a snack.
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Region: Korean