Spicy Rice Cake Stir-Fry

Ingredients

• 500g (1.1 lb) rice cakes 500g (1.1 lb) rice cakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons gochujang (Korean chili paste) 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 150g (5.3 oz) fish cakes, sliced 150g (5.3 oz) fish cakes, sliced
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• 1 teaspoon sesame seeds (for garnish) 1 teaspoon sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 7g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Soak the rice cakes in cold water for 30 minutes to soften them.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium heat.
3. 3.
   Add the sliced onion and minced garlic to the pan and sauté until the onion becomes translucent.
4. 4.
   In a small bowl, mix together the gochujang, soy sauce, sugar, and sesame oil to make the sauce.
5. 5.
   Add the sauce to the pan and stir well to coat the onions and garlic.
6. 6.
   Drain the rice cakes and add them to the pan along with the vegetable broth.
7. 7.
   Increase the heat to medium-high and bring the mixture to a boil.
8. 8.
   Reduce the heat to low and simmer for 10-15 minutes, or until the rice cakes are tender and the sauce has thickened.
9. 9.
   Add the sliced fish cakes to the pan and cook for an additional 2-3 minutes.
10. 10.
    Garnish with chopped green onions and sesame seeds before serving.

Treat your ingredients with care...

• Rice cakes — Soaking the rice cakes in cold water helps to soften them and ensures they cook evenly.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder version.
• Fish cakes — If you prefer a vegetarian or vegan version, omit the fish cakes or substitute them with tofu or additional vegetables.
• Vegetable broth — Use homemade vegetable broth or a low-sodium store-bought version to control the saltiness of the dish.
• Sesame seeds — Toast the sesame seeds in a dry pan over low heat for a few minutes until fragrant before garnishing for enhanced flavor.

Tips & Tricks

• For a spicier version, add a small amount of Korean red pepper flakes (gochugaru) along with the gochujang.
• Customize the dish by adding your favorite vegetables such as carrots, cabbage, or mushrooms.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan during the last few minutes of cooking.
• Serve the Spicy Rice Cake Stir-Fry with a side of kimchi to complement the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.

Serving advice

Serve the Spicy Rice Cake Stir-Fry hot as a main dish or as part of a Korean-inspired meal. It pairs well with steamed rice and a variety of banchan (side dishes) such as kimchi, pickled vegetables, and Korean-style omelette.

Presentation advice

To enhance the presentation, arrange the rice cakes and fish cakes in a circular pattern in the center of the serving dish. Drizzle some extra sauce over the top and sprinkle with chopped green onions and sesame seeds for an appetizing touch.