Hello, friend! I’m Nazia, and I’m thrilled to share a little culinary escapade with you on behalf of Food and Meal. Today, I want to take you on a journey into my kitchen, where the tantalizing aroma of Spicy Stir-Fried Rice Cakes fills the air, creating an irresistible atmosphere of warmth and comfort. As someone working at Food and Meal, my days are often bustling with the exploration of diverse cuisines, but there’s something uniquely enchanting about this dish that makes it a constant craving. Join me as I delve into the world of these chewy, spice-infused rice cakes, sharing not just a recipe but a piece of my culinary journey and the reasons that make this particular dish a delightful constant in my kitchen. Let’s embark on this flavorful adventure together!
Spicy Stir-Fried Rice Cakes Recipe
SPICY STIR-FRIED RICE CAKES
Equipment
Ingredients
- 1 pound cylindrical rice cakes (duk), cut into 2-inch pieces
- 3 cups water, at room temperature
- 1 tablespoon gochujang
- 1 teaspoon gochugaru
- 1 tablespoon sugar
- 2 teaspoons minced garlic
- 1 1/2 tablespoons soy sauce
- 1 cup rectangular fish cakes (omuk), cut into 1-inch pieces
- 3 shiitake mushrooms, soaked for 30 minutes, drained, and sliced into pieces
- 2 cups chopped napa cabbage
Instructions
- Soak the rice cakes in cold water for about an hour. Drain and set aside.
- In a wide, shallow saucepan, mix 3 cups water with the gochujang, gochugaru, sugar, garlic, and soy sauce and bring to a boil over high heat. Add the fish cakes and stir to combine. Return to a boil and add the mushrooms, cabbage, and rice cakes. Bring up to a boil again and cook for about 3 minutes, and then turn off the heat. The sauce will thicken while it sits, but you can serve it immediately.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
When making this dish, I prefer using the tube-shaped tteokbokki rice cakes. Their cute round shape and hole in the middle allows the sauce to permeate every bite. The rice cakes plump up so perfectly when simmered in the spicy, sweet gochujang chili paste broth.
Slicing the rice cakes on a bias helps them curl attractively around the vegetables and absorb more flavor. Carrots, onions, fish cakes, and greens are classic mix-ins, but you can customize with your favorites. A sprinkle of sesame seeds or scallions on top adds a nice finishing touch.
My favorite part is when the rice cakes develop a slight char from the high heat while stir-frying. It gives them an extra smoky depth that balances beautifully with the sticky glaze. Just take care not to actually burn them!
This spicy rice cake dish is quite versatile too. You can serve it as an appetizer, side dish, or even light meal. Some like to add an egg or ramen noodles to make it more substantial.
Serving Suggestions
. Picture the delightful combination of these chewy, spice-infused rice cakes complementing the savory notes of Yakimiso Ramen, creating a harmonious and satisfying meal. For a fusion feast, pair them with the Wok Fried Crab, where the spicy kick of the rice cakes beautifully contrasts with the sweetness of crab, delivering an explosion of flavors. Alternatively, embrace a vegetarian delight by combining the crispiness of the rice cakes with the fresh and vibrant Vegetable Maki. Whether served alongside comforting Tonkotsu Ramen, as a fusion platter with Teriyaki Shrimp, or harmonized with Sui-Gyoza Soup, these serving suggestions promise a memorable dining experience. The Japanese flair continues with a combination of Yakimeshi no Tori and Spicy Stir-Fried Rice Cakes, offering a flavorful duo that brings together the best of both worlds. To enhance the experience, indulge in a side of Soy Dipping Sauce, adding depth and complexity to this already captivating dish.
Frequently Asked Questions of Spicy Stir-Fried Rice Cakes
- Are spicy rice cakes healthy? Spicy rice cakes can be a part of a healthy diet when consumed in moderation. They are primarily made from rice flour and water, and the spice level can be adjusted to suit personal preferences. However, it’s essential to be mindful of the sauce ingredients, as some variations may include sugar and oil.
- What is spicy rice cake made of? Spicy rice cakes, known as Tteokbokki in Korean cuisine, are typically made from cylindrical rice cakes, gochujang (red chili paste), gochugaru (red pepper flakes), soy sauce, and other flavor-enhancing ingredients. The dish may also include additional elements like fish cakes, vegetables, and hard-boiled eggs.
- Are rice cakes and tteokbokki the same thing? While rice cakes (tteok) and Tteokbokki both involve rice-based components, they are distinct dishes. Rice cakes refer to a traditional Korean treat made from glutinous rice flour, often served in various forms and flavors. Tteokbokki specifically refers to spicy stir-fried rice cakes in a savory and slightly sweet gochujang-based sauce.
- What is the difference between Chinese and Korean rice cakes? Chinese rice cakes, also known as Nian Gao, and Korean rice cakes, or Tteok, share similarities but have notable differences. Chinese rice cakes are often sweet and sticky, made from glutinous rice, and consumed during the Lunar New Year. In contrast, Korean rice cakes come in various shapes, sizes, and flavors, and Tteokbokki specifically refers to the spicy stir-fried rice cakes in Korean cuisine.
- Can I use different types of rice cakes for this recipe? A: Absolutely! While cylindrical rice cakes are traditional, you can experiment with other shapes like flat ovalettes for a unique twist.
- Can I adjust the spice level? The dish carries a notable kick, but you have full control. Adjust the amount of gochugaru (red pepper flakes) to suit your spice tolerance.
- Can I make this dish vegetarian or vegan? Absolutely. Simply omit the meat and ensure your sauces and condiments align with your dietary preferences.
- What are other protein options besides meat? You can delight in tofu, tempeh, or even mushrooms as protein alternatives – each contributing its distinct texture and flavor.
- Can I make a milder version for kids or those sensitive to spice? Certainly. Start with a smaller amount of gochugaru and adjust gradually, ensuring a milder yet flavorful experience.
- Can I refrigerate leftovers of Spicy Stir-Fried Rice Cakes? Absolutely. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- How to reheat leftovers? For best results, reheat in a skillet with a splash of water to prevent sticking. This ensures the rice cakes retain their delightful texture.
Concluison
As we conclude this journey through the flavors and traditions of Spicy Stir-Fried Rice Cakes, I hope these insights and tips have inspired your culinary adventures. The magic of this dish lies not only in its fiery spices and chewy rice cakes but also in the creative ways it can be paired with diverse recipes from the extensive Food And Meal collection. Whether you’re exploring the fusion of Cheese Donkatsu, harmonizing it with Tonkotsu Ramen, or venturing into other delightful culinary pairings, the possibilities are endless.
At Food And Meal, we understand the profound connection between food and memories, and our commitment is to provide you with recipes that not only tantalize your taste buds but also become a part of your culinary journey. Visit foodandmeal.com for an array of recipes, tips, and inspiration to enhance your cooking experience. From traditional classics to innovative fusions, we’re here to elevate your kitchen endeavors.
As you savor the spicy symphony of flavors in each bite of Spicy Stir-Fried Rice Cakes, we invite you to explore more recipes, share your culinary creations, and make every meal a celebration. Thank you for joining us on this flavorful adventure, and until our next kitchen rendezvous, happy cooking from Food And Meal!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.