Ingredients with Measurements:
- 1 pound of rice cake (sliced into bite-sized pieces)
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced oyster mushrooms
- 1 cup of sliced king oyster mushrooms
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 2 green onions (chopped)
- 1/4 cup of water
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large skillet or wok, heat up the vegetable oil over medium-high heat.
2. Add the sliced mushrooms to the skillet and stir-fry for 2-3 minutes until they start to release their juices.
3. Add the sliced rice cake to the skillet and stir-fry for another 2-3 minutes until they start to brown.
4. In a small bowl, mix together the soy sauce, sugar, and water until the sugar dissolves.
5. Pour the soy sauce mixture over the rice cake and mushrooms in the skillet.
6. Stir-fry for another 2-3 minutes until the sauce has thickened and coated the rice cake and mushrooms.
7. Add the sesame oil, sesame seeds, and chopped green onions to the skillet and stir-fry for another minute.
8. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 42g
- Protein: 6g
- Sodium: 600mg
- Fiber: 2g
Substitutions for ingredients:
- Any type of mushroom can be used in place of the shiitake, oyster, and king oyster mushrooms.
- Vegetable oil can be substituted with any other cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with any other type of oil with a nutty flavor.
Variations:
- Add sliced carrots, bell peppers, or onions to the skillet for extra flavor and nutrition.
- Use spicy chili oil instead of vegetable oil for a spicy kick.
- Add cooked chicken, beef, or tofu for a protein boost.
Tips and tricks:
- Soak the sliced rice cake in cold water for 10-15 minutes before cooking to soften them up.
- Use a non-stick skillet or wok to prevent the rice cake from sticking to the bottom.
- Add more water to the skillet if the sauce is too thick or if the rice cake is not cooked through.
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 stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
- Garnish with extra chopped green onions and sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a salad for a balanced meal.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting advice:
- If the rice cake is too hard or chewy, soak them in cold water for longer before cooking.
- If the sauce is too thin, add more cornstarch or flour to thicken it up.
- If the rice cake is sticking to the bottom of the skillet, add more oil or water to prevent it from burning.
Food safety advice:
- Make sure to cook the rice cake and mushrooms thoroughly before eating.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Gaepi-tteok is a traditional Korean dish made with sliced rice cake and various toppings.
Flavor profiles:
- Savory, umami, nutty, slightly sweet
Serving suggestions:
- Serve as a main dish or as a side dish with other Korean dishes.
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Region: Korean