Asian > Korean > Rice

Sogokju-Style Spicy Rice Cake Recipe

Ingredients with Measurements:
- 1 pound of rice cake
- 1/2 pound of beef brisket, sliced thinly
- 1/2 onion, sliced
- 2 green onions, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of sesame seeds
- 2 cups of water

Special equipment needed:
- Large non-stick skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

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

2. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

3. Add the beef brisket and cook until browned, stirring occasionally.

4. Add the onion, garlic, and green onions, and cook until the onion is translucent.

5. Add the gochujang, soy sauce, sugar, sesame oil, black pepper, and sesame seeds, and stir well.

6. Drain the rice cake and add it to the skillet.

7. Add 2 cups of water and stir well.

8. Cover the skillet and cook for 10-15 minutes, stirring occasionally, until the rice cake is tender and the sauce has thickened.

9. Serve hot, garnished with additional chopped green onions and sesame seeds.


- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 400
- Fat: 12g
- Carbohydrates: 60g
- Protein: 15g

Substitutions for ingredients:
- Beef brisket can be substituted with chicken or pork.
- Gochujang can be substituted with sriracha or other hot sauce.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola or peanut oil.

Variations:
- Add vegetables such as carrots, mushrooms, or bell peppers for additional flavor and nutrition.
- Use seafood such as shrimp or squid instead of beef for a different twist.
- Make it vegetarian by omitting the meat and using vegetable broth instead of water.

Tips and tricks:
- Soaking the rice cake in cold water helps to soften it and make it easier to cook.
- Use a non-stick skillet or wok to prevent the rice cake from sticking to the bottom.
- Stir the rice cake occasionally to prevent it from clumping together.

Storage instructions:
- Store leftover rice cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the rice cake in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the rice cake in a large bowl or platter, garnished with chopped green onions and sesame seeds.

Garnishes:
- Chopped green onions and sesame seeds

Pairings:
- Serve with a side of kimchi or pickled vegetables for a traditional Korean meal.

Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style fried chicken

Troubleshooting advice:
- If the sauce is too thick, add more water or broth to thin it out.
- If the rice cake is too hard, add more water or broth and cook for a few more minutes until tender.

Food safety advice:
- Make sure to cook the beef brisket to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Sogokju is a traditional Korean rice wine that is often used in cooking to add flavor and depth to dishes.

Flavor profiles:
- Spicy, savory, and slightly sweet.

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Korean

Taste: Spicy, Sweet, Savory, Tangy, Umami