Sindhi-style Mu Wan (Spicy Korean Rice Cake Stew)

Ingredients

In this Sindhi adaptation of Mu Wan, we incorporate traditional Sindhi spices like cumin, coriander, and turmeric to infuse the stew with a distinct flavor profile. Additionally, we use Sindhi meat choices such as beef or mutton, along with a selection of Sindhi vegetables like potatoes, carrots, and bell peppers, to enhance the dish's authenticity and appeal to Sindhi cuisine enthusiasts. We alse have the original recipe for Mu wan, so you can check it out.

• 500g (1.1 lb) rice cakes 500g (1.1 lb) rice cakes
• 400g (14 oz) beef or mutton, thinly sliced 400g (14 oz) beef or mutton, thinly sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, sliced 1 bell pepper, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion turns translucent.
2. 2.
   Add the thinly sliced beef or mutton to the pot and cook until browned.
3. 3.
   Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
4. 4.
   Add the cubed potatoes, sliced carrots, and bell pepper to the pot. Mix well to coat the vegetables with the spices.
5. 5.
   Pour in the beef or vegetable broth and soy sauce. Bring the mixture to a boil.
6. 6.
   Gently add the rice cakes to the pot and reduce the heat to low. Simmer for 15-20 minutes or until the rice cakes are tender.
7. 7.
   Season with salt according to taste.
8. 8.
   Serve the Sindhi-style Mu Wan hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Rice cakes — Soak the rice cakes in warm water for 30 minutes before using to soften them and ensure even cooking.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of red chili powder according to your taste.
• For a vegetarian version, replace the beef or mutton with tofu or mushrooms.
• Adjust the consistency of the stew by adding more broth if desired.
• Serve the Mu Wan with a side of Sindhi-style pickles for an extra burst of flavor.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Sindhi-style Mu Wan hot in individual bowls, garnished with fresh cilantro. Accompany it with steamed rice or naan bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some toasted sesame seeds on top of the stew before serving. The vibrant colors of the vegetables and the rich red broth will make the dish visually appealing.