Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee)

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 34
    lb Korean Rice Cake (either tube-shaped or thin ovals)
  • 4
    ounces beef, thinly sliced (any lean grilling cut)
  • 2
    teaspoons sesame oil
  • 3
    cups water
  • 2
    tablespoons sugar
  • 4
    tablespoons soy sauce
  • 1
    tablespoon garlic, minced
  • 14
    napa cabbage, coarsely chopped
  • 14
  • 12
  • 2
    sheets korean fish cakes, cut into bite-size pieces
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
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DIRECTIONS

  • Soak rice cake (ddeok) in water for one hour. Drain.
  • While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
  • Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
  • Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
  • Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
  • Add the fish cake, green onions, salt and pepper to taste.
  • Cook for another minute until heated through.
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