Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, stir-fried korean rice cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Stir-fried Korean Rice Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Stir-fried Korean Rice Cake is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Stir-fried Korean Rice Cake:

1. Take 50 grams sliced kimchi
2. Take 200 grams minced pork
3. Get 50 grams frozen vegetable mix
4. Take 450 grams Korean sliced rice cake
5. Make ready 3 tbsp vegatable oil
6. Get 1/2 cup cooking sherry
7. Get 1 salt
8. Get aromatics
9. Take 100 grams diced celery
10. Make ready 1 stick green onion
11. Prepare 1 tbsp Sichuan pepper (Huajiao)
12. Take Pork seasoning
13. Prepare 1 tsp oregano
14. Make ready 1 tbsp ketchup
15. Prepare 1 tsp soy sauce
16. Make ready 1 tsp black pepper
17. Get 1 tbsp sesame oil

Instructions to make Stir-fried Korean Rice Cake:

1. Note: Sichuan pepper is a rather special ingredient used mainly in Chinese cuisine. Therefore, it may not be readily available for most people. In the case that it's not available, you may omit it. It is mainly used to enhance the flavor of the dish as an aromatic.
2. In a bowl, add in all the pork seasonings to the minced pork. Knead the pork with seasonings with your hands to integrate everything into the pork evenly. Set aside and let it rest for about 10 minutes while you prepare the rest of the dish.
3. Place the Korean rice cake into a medium sauce pan.
4. Add about 5 cups of water (or enough water to submerge the rice cake with 1 in of water).
5. Bring the water to a boil under High heat. Let it simmer for about 2 minutes after it reached a boil. (Be sure to stir frequently as the rice cakes are very prude to sticking to the pan.)
6. Drain the water and set the rice cake aside.
7. Dice the aromatics into small pieces. (about 1/4" by 1/4")
8. Heat up a non-stick skillet under High heat.
9. Add in the oil in once the pan is hot.
10. Fry the Sichuan pepper until the sizzling stops. Then discard the pepper. (The point is to extract the aroma and flavor from the peppercorns.)
11. Fry the pork until it is brown all over. Place the pork on the middle of the skillet. Using a spatula, separate the pork into bite-size pieces. Let the meat fry in the oil for about 20 seconds on each side before moving the meat around.
12. Once the pork is browned, move them back to the bowl but leave the oil in the skillet.
13. Fry the aromatics in the skillet. Add a few pinches of salt to the aromatics to draw out some moisture.
14. When the aromatics are soft, add the kimchi. Fry for about 10 seconds until most of the moisture is cooked out.
15. Add the pork and frozen vegeable back to the skillet. Keep stirring while the moisture is being cooked out.
16. When the skillet is dried, add the sherry in. Keep stirring.
17. When half of the sherry is cooked out, add in the rice cake. Fold the mixture into the rice cake quickly. (Or the rice cake will stick!)
18. Taste and add more salt if needed. When all the liquid is dried out, remove the skillet from the heat and move everything to a dish/large bowl and serve.

So that’s going to wrap it up with this exceptional food stir-fried korean rice cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!