Korean > Korean Appetizers

Pindae-ttŏk (Korean Spicy Rice Cake) Recipe

Ingredients with Measurements:
- 1 pound of cylinder-shaped rice cake
- 4 cups of water
- 1/2 pound of beef sirloin, sliced thinly
- 1/2 onion, sliced thinly
- 1/2 carrot, sliced thinly
- 1/2 cabbage, sliced thinly
- 1/2 cup of scallions, chopped
- 1/2 cup of Korean chili paste (gochujang)
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame seeds

Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Large mixing bowl
- Large skillet

Step-by-step instructions:

1. Soak the rice cake in cold water for 30 minutes to soften it.

2. In a large pot, bring 4 cups of water to a boil. Add the beef, onion, carrot, and cabbage. Cook for 5 minutes until the vegetables are tender.

3. Drain the water and remove the beef and vegetables from the pot. Set aside.

4. In a large mixing bowl, combine the Korean chili paste, soy sauce, sugar, sesame oil, minced garlic, and sesame seeds.

5. Add the rice cake to the mixing bowl and coat it with the sauce.

6. In a large skillet, heat up some oil over medium heat. Add the rice cake and stir-fry for 5 minutes until it is slightly browned.

7. Add the beef and vegetables to the skillet and stir-fry for another 3 minutes until everything is well combined.

8. Garnish with chopped scallions and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 50g
Protein: 15g
Sodium: 800mg

Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Korean chili paste can be substituted with sriracha or red pepper flakes.
- Cabbage can be substituted with bok choy or spinach.

Variations:
- Add some sliced mushrooms for extra flavor.
- Use seafood instead of beef for a different taste.
- Add some sliced tofu for a vegetarian option.

Tips and tricks:
- Soaking the rice cake in cold water will make it easier to cook and chew.
- Be careful not to overcook the vegetables, as they will become mushy.
- Adjust the amount of Korean chili paste according to your spice tolerance.

Storage instructions:
Store any leftovers 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 Pindae-ttŏk in a large bowl or on a platter. Garnish with chopped scallions and sesame seeds.

Garnishes:
Chopped scallions and sesame seeds.

Pairings:
Serve with a side of kimchi and steamed rice.

Suggested side dishes:
Kimchi, steamed rice, and Korean-style spinach.

Troubleshooting advice:
- If the rice cake is too hard, soak it in water for a longer period of time.
- If the dish is too spicy, add more sugar or sesame oil to balance out the flavors.

Food safety advice:
Make sure to cook the beef and vegetables thoroughly to avoid any foodborne illnesses.

Food history:
Pindae-ttŏk is a popular Korean street food that originated in the city of Busan. It is made with cylinder-shaped rice cake and a spicy sauce made with Korean chili paste.

Flavor profiles:
Spicy, savory, and slightly sweet.

Serving suggestions:
Serve hot as a main dish or as a snack.

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Region: Korean

Taste: Spicy, Savory, Chewy, Tangy, Aromatic