Ingredients with Measurements:
- 1 pound of sliced mushrooms
- 1/2 cup of soy sauce
- 1/4 cup of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1/2 teaspoon of black pepper
- 1 package of mujigae tteok (rainbow rice cakes)
- 1/4 cup of sliced green onions
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large skillet or wok
- Tongs or spatula
Step-by-step instructions:
1. In a bowl, mix together the soy sauce, honey, sesame oil, minced garlic, and black pepper. Set aside.
2. Heat the skillet or wok over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
3. Pour the sauce mixture over the mushrooms and stir to coat. Cook for an additional 2-3 minutes until the sauce thickens and coats the mushrooms.
4. Add the mujigae tteok to the skillet and use tongs or a spatula to gently toss the tteok with the mushroom mixture until everything is evenly coated.
5. Cook for an additional 2-3 minutes until the tteok is heated through and slightly crispy on the outside.
6. Garnish with sliced green onions and sesame seeds before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 5g
Carbohydrates: 60g
Protein: 8g
Sodium: 1200mg
Sugar: 25g
Substitutions for ingredients:
- Any type of sliced mushrooms can be used in place of the specified mushrooms.
- Maple syrup or agave nectar can be used in place of honey.
- Vegetable oil can be used in place of sesame oil.
Variations:
- Add sliced bell peppers or onions to the skillet with the mushrooms for added flavor and texture.
- Use different types of tteok, such as plain white rice cakes or sweet potato rice cakes.
- Add a splash of rice vinegar or lime juice to the sauce mixture for a tangy twist.
Tips and tricks:
- Make sure to use a large skillet or wok to ensure that the tteok and mushrooms cook evenly.
- Don't overcook the tteok, as it can become mushy and lose its texture.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
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 stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with sliced green onions and sesame seeds sprinkled on top.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
This dish pairs well with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the tteok is sticking to the skillet, add a bit of oil to the pan before adding the tteok.
- If the sauce is too thin, simmer for a few additional minutes until it thickens.
Food safety advice:
Make sure to cook the mushrooms and tteok to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
Mujigae tteok is a traditional Korean rice cake that is often used in sweet and savory dishes. It is made by steaming glutinous rice flour and then shaping it into small, cylindrical pieces.
Flavor profiles:
This dish has a savory and slightly sweet flavor, with a nutty sesame undertone.
Serving suggestions:
Serve as a main dish or as a side dish to a larger Korean meal.
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Region: Korean