Ingredients with Measurements:
- 1 sweet potato, peeled and sliced into thin strips
- 1 cup of sliced rice cake
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 teaspoon of minced garlic
- 1 teaspoon of sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, honey, sesame oil, minced garlic, and sesame seeds. Set aside.
2. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
3. Add sweet potato slices to the skillet and stir-fry for 2-3 minutes until slightly softened.
4. Add sliced rice cake to the skillet and continue to stir-fry for another 2-3 minutes until both sweet potato and rice cake are slightly browned.
5. Pour the soy sauce mixture over the sweet potato and rice cake, and stir-fry for another 1-2 minutes until everything is evenly coated.
6. Season with salt and pepper to taste.
7. Serve hot and garnish with additional sesame seeds if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 5g
Carbohydrates: 32g
Protein: 3g
Sodium: 320mg
Sugar: 9g
Substitutions for ingredients:
- Canola oil or any neutral oil can be used instead of vegetable oil.
- Maple syrup or brown sugar can be used instead of honey.
- Minced ginger can be used instead of minced garlic.
- Any type of nuts or seeds can be used instead of sesame seeds.
Variations:
- Add sliced bell peppers, onions, or mushrooms for additional flavor and texture.
- Use different types of rice cake, such as cylindrical or flat-shaped ones.
- Add a spicy kick by adding gochujang (Korean chili paste) or red pepper flakes.
Tips and tricks:
- Make sure to slice the sweet potato and rice cake into thin, even pieces for even cooking.
- Stir-fry the sweet potato first before adding the rice cake to ensure that both ingredients are cooked evenly.
- Adjust the amount of honey and soy sauce according to your taste preference.
Storage instructions:
Store any 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 in a large bowl or on a platter with additional sesame seeds sprinkled on top.
Garnishes:
Additional sesame seeds or sliced green onions.
Pairings:
Serve with steamed rice and a side of kimchi for a complete Korean meal.
Suggested side dishes:
- Korean-style spinach salad
- Stir-fried bean sprouts
- Korean-style potato salad
Troubleshooting advice:
- If the sweet potato or rice cake is not cooked through, cover the skillet with a lid and let it cook for an additional 1-2 minutes.
- If the dish is too salty, add a splash of water or more honey to balance out the flavors.
Food safety advice:
Make sure to cook the sweet potato and rice cake thoroughly to prevent any foodborne illnesses.
Food history:
Gwapyeon-Goguma-Bokkeum is a popular Korean side dish that is often served with rice. It is a simple and easy-to-make dish that is perfect for a quick weeknight meal.
Flavor profiles:
Savory, slightly sweet, nutty, and garlicky.
Serving suggestions:
Serve hot as a side dish or as a main dish with steamed rice.
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Region: Korean