Korean name : goong-joong-ddeok-bok-ki
It is believed that royal family of ancient Korea enjoyed this dish.
Red sauce rice cake is more popular.
Ingredients [click here for details]
2 handfuls of rice cake, about 10 oz.
0.3lb of beef or pork
1/3 onion, sliced into 1*1 inch pieces
1 carrot, sliced
1/2 green bell pepper, sliced
2 Tbsp of Garlic, minced
2+1 Tbsp of Soy sauce
1+1 Tbsp of sugar
1/2 +1/2 Tbsp of sesame seed dressing oil ( not cooking oil)
a pinch of ground pepper
[optional] various hard vegetables, I used one stem of celery.
[optional] 1 Thai pepper for hot flavor
Cooking Instruction
1. Cut up all the vegetables as mentioned above.
2. Marinate meat for 30 minutes with 1 Tbsp of soy sauce, 1 Tbsp of sugar, 1/2 Tbsp of Sesame seed oil, and a pinch of pepper. Originally beef sirloin is used, but other part of beef or pork can be used, too.
3. Cook rice cake in the boiling water for 2 minutes. Rice cake doesn't have to be cooked completely now. When it is soft, turn off the fire.
4. On a hot pan, put oil and minced garlic, and cook till garlic become translucent. If you desire, you can add Thai pepper for hot flavor.
I don't eat this pepper itself because it is too spicy. I just used it for flavor.
(Don't rub your eyes after you touch that chili: click here to see the scale of hotness of peppers.)
5. Add marinated meat till it is half done.
6. Put rice cake in a pan. Add 2 Tbsp of soy sauce, 1 Tbsp of sugar, 1 Tbsp of sesame oil, and a pinch of ground pepper. Stir well.
7. Put vegetables in order of decreasing hardness, i.e. put hard vegetables like carrots first then softer vegetables.
8. Cook till rice cake absorbs the sauce. Sauce should be shiny and sticky. I like to cook rice cake till a little crispy.
How to Serve
Put it in a large bowl. You can eat it with kimchi as a meal, or with a cool glass of beer as a side dish.
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