Ingredients with Measurements:
- 1 cup of oisobakki (Korean rice cake sticks)
- 1 medium sweet potato, peeled and cut into small cubes
- 2 medium carrots, peeled and cut into small cubes
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 2 cloves of garlic, minced
- 1/4 teaspoon of black pepper
- 1/4 cup of water
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, sesame seeds, garlic, and black pepper. Set aside.
2. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
3. Add sweet potato and carrot cubes to the skillet and stir-fry for 3-4 minutes until slightly softened.
4. Add oisobakki to the skillet and stir-fry for another 2-3 minutes until lightly browned.
5. Pour the soy sauce mixture and water into the skillet and stir to coat the vegetables and rice cake sticks evenly.
6. Reduce the heat to medium-low and cover the skillet with a lid. Let it simmer for 5-7 minutes until the sauce thickens and the vegetables are fully cooked.
7. Remove the lid and stir the mixture gently. Cook for another 1-2 minutes until the sauce is fully absorbed.
8. Transfer the oisobakki with sweet potato and carrot to a serving dish and garnish with additional sesame seeds if desired.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for stir-frying, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 210 per serving
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 480mg
Total carbohydrates: 33g
Dietary fiber: 4g
Sugar: 9g
Protein: 3g
Substitutions for ingredients:
- Oisobakki can be substituted with other types of rice cake sticks or even pasta.
- Sweet potato and carrot can be substituted with other vegetables such as broccoli, bell peppers, or zucchini.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Honey can be substituted with maple syrup or agave nectar for a vegan option.
Variations:
- Add sliced mushrooms or onions for extra flavor and texture.
- Use different types of nuts or seeds such as pine nuts or pumpkin seeds for a crunchy topping.
- Add a splash of rice vinegar or lime juice for a tangy twist.
Tips and tricks:
- Cut the sweet potato and carrot into small cubes to ensure even cooking.
- Soak the oisobakki in warm water for 10-15 minutes before cooking to soften them.
- Stir the mixture gently to avoid breaking the rice cake sticks.
Storage instructions:
Store the leftover oisobakki with sweet potato and carrot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the oisobakki with sweet potato and carrot in a shallow bowl or on a platter. Garnish with additional sesame seeds and chopped green onions.
Garnishes:
Sesame seeds, chopped green onions, sliced red chili peppers, or cilantro leaves.
Pairings:
Steamed rice, kimchi, pickled vegetables, or a side salad.
Suggested side dishes:
Miso soup, stir-fried bok choy, or Korean-style fried chicken.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the vegetables are not fully cooked, add a bit more water and let it simmer for a few more minutes.
Food safety advice:
Make sure to cook the sweet potato and carrot cubes thoroughly to avoid any risk of foodborne illness.
Food history:
Oisobakki is a traditional Korean rice cake made from glutinous rice flour. It is commonly used in various Korean dishes such as tteokbokki (spicy rice cake) and sundae (Korean blood sausage).
Flavor profiles:
Sweet, savory, nutty, and slightly spicy.
Serving suggestions:
Serve the oisobakki with sweet potato and carrot as a main dish or as a side dish for a Korean-inspired meal.
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Region: Japanese