Gungjung Tteokbokki (Korean Court Rice Cake)

 

Ingredients: (serves 1)

1 portion Rice Cake/Tteokbokki

1 shiitake mushrooms (soaked and cut into thin strips)

1/2 yellow capsicum/bell pepper (sliced)

2 leaves Chinese cabbage (cut into bite-sized pieces)

1 1/2" red carrot (peeled and cut into strips)

1/2 onion (peeled and sliced)

1 sprig spring onion (cut into 2" lengths)

Cooking oil - for stir frying

Gingko Nuts - boiled (optional garnish)

Sauce: (mix in a small bowl)

1 tbsp. light soy sauce

1/2 tbsp. mirin

1 tsp. sugar

Dash of sesame oil

1/4 tsp. white sesame seeds

1 tsp. minced garlic

Pinch of white pepper

Methods:

1. In a pot, bring water to a boil.  Add the rice cake, boil until all the pieces float to the top.  The rice cake will be very soft when cooked, but they will become harder as they cool.  Drain them out using a slotted spatula and place in a bowl.  Mix with some mixed sauce, and set aside.
2. In a lightly oiled and heated pan, stir-fry onion, mushroom, carrot and cabbage.  Then add in capsicum, stir-fry to combine. Add in the rice cake and stir-fry for another minute or two.  Add in the spring onion, stir to mix and turn the heat off.
3. Add in gingko nuts (if using) and the remaining sauce.  Toss to combine everything well.  Taste for correct seasoning.  Add more light soy sauce or sugar, as necessary.
4. Dish onto a serving plate and serve warm.

Note:  

I did not add any meat to this dish.  The original recipe uses beef.

This recipe is adapted from 'Korean Bapsang' with adjustments to suit my cooking preference.