Ingredients with Measurements:
- 200g Korean rice cake sticks
- 200g sweet potato noodles
- 1/2 onion, sliced
- 1/2 carrot, julienned
- 1/2 red bell pepper, julienned
- 1/2 green bell pepper, julienned
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tsp black pepper
- sesame seeds, for garnish
Special equipment needed:
- Large pot for boiling rice cake and noodles
- Wok or large frying pan for stir-frying
Step-by-step instructions:
1. Soak the rice cake sticks in cold water for 30 minutes to soften them.
2. Boil the rice cake sticks in a large pot of boiling water for 5-7 minutes until they are soft and chewy. Drain and set aside.
3. Boil the sweet potato noodles in the same pot of boiling water for 5-7 minutes until they are cooked through. Drain and rinse with cold water to stop the cooking process. Set aside.
4. In a small bowl, mix together soy sauce, sugar, sesame oil, and black pepper to make the sauce.
5. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
6. Add the onion, carrot, red bell pepper, and green bell pepper to the wok and stir-fry for 2-3 minutes until they are slightly softened.
7. Add the rice cake sticks and sweet potato noodles to the wok and stir-fry for another 2-3 minutes until everything is well combined.
8. Pour the sauce over the noodles and stir-fry for another minute until the sauce is evenly distributed.
9. Transfer the stir-fried noodles and rice cake to a serving dish and sprinkle with sesame seeds for garnish.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 53g
Protein: 5g
Sodium: 500mg
Sugar: 8g
Substitutions for ingredients:
- Korean rice cake sticks can be substituted with Japanese mochi or Chinese nian gao.
- Sweet potato noodles can be substituted with glass noodles or vermicelli.
- Red and green bell peppers can be substituted with any other color bell pepper or other vegetables such as mushrooms, zucchini, or spinach.
Variations:
- Add sliced beef, chicken, or shrimp for a protein boost.
- Add sliced scallions or chives for extra flavor and color.
- Make it spicy by adding chili flakes or gochujang (Korean chili paste) to the sauce.
Tips and tricks:
- Soaking the rice cake sticks in cold water before boiling helps to soften them and shorten the cooking time.
- Rinse the sweet potato noodles with cold water after boiling to prevent them from sticking together.
- Use a non-stick wok or frying pan to prevent the noodles from sticking to the bottom.
- Adjust the amount of sauce to your liking. Add more sugar for a sweeter taste or more soy sauce for a saltier taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the stir-fried noodles and rice cake in a large bowl or on a platter for family-style dining. Garnish with sesame seeds and sliced scallions for extra color and flavor.
Garnishes:
Sesame seeds, sliced scallions, chopped cilantro, sliced red chili peppers
Pairings:
Kimchi, pickled vegetables, steamed rice, Korean fried chicken
Suggested side dishes:
Mandu (Korean dumplings), Japchae (Korean glass noodle stir-fry), Korean pancake (jeon)
Troubleshooting advice:
- If the rice cake sticks are too hard, soak them in warm water for a longer time or cut them into smaller pieces for faster cooking.
- If the noodles are too soft or mushy, reduce the cooking time or rinse them with cold water to stop the cooking process.
Food safety advice:
Make sure to cook the rice cake and noodles thoroughly to prevent any foodborne illnesses.
Food history:
Gwapyeon-Japchae is a popular Korean dish that combines two of the most beloved ingredients in Korean cuisine: rice cake and sweet potato noodles. The dish originated from the royal court cuisine of the Joseon dynasty and has since become a staple in Korean households.
Flavor profiles:
Savory, slightly sweet, nutty, chewy
Serving suggestions:
Serve the Gwapyeon-Japchae as a main dish for lunch or dinner. It can also be served as a side dish for a Korean BBQ or potluck party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean