Spicy Korean Rice Cake Stir-Fry
What Started it all:
Butter. gouchujang. Cooking oil. Rice cake. (Swirly)fishcake. Onion cabbage water sugar salt. Soy sauce flour gumin(rice-salt packet) chili powder eggplant cilantro. Lemon(zest). Avocado. Garlic
This dish brings the heat with gochujang and chili powder, balanced by the freshness of cilantro and the creaminess of avocado. Perfect for a hearty meal that'll leave you sweating and satisfied. Let's get cooking!
Ingredients
- Butter (4 tbsp)
- Gochujang (8 tbsp)
- Cooking oil (4 tbsp)
- Rice cake (4 cups)
- Swirly fishcake (2 cups, sliced)
- Onion (2 large, sliced)
- Cabbage (4 cups, chopped)
- Water (4 cups)
- Sugar (4 tbsp)
- Salt (to taste)
- Soy sauce (8 tbsp)
- Flour (4 tbsp)
- Cumin (2 tsp)
- Chili powder (4 tsp)
- Eggplant (2 large, diced)
- Cilantro (1 bunch, chopped)
- Lemon zest (from 2 lemons)
- Avocado (2 large, sliced)
- Garlic (8 cloves, minced)
Instructions
- Prep the Ingredients: Get everything ready before you even think about turning on the stove. Slice the fishcake, onion, and cabbage. Dice the eggplant. Mince the garlic. Chop the cilantro. Zest the lemons. Slice the avocado just before serving to keep it fresh.
- Cook the Rice Cakes: In a large pot, bring the water to a boil. Add the rice cakes and cook for about 5 minutes until they are tender but still chewy. Drain and set aside.
- Make the Sauce: In a bowl, mix the gochujang, soy sauce, sugar, and chili powder. Set aside.
- Cook the Vegetables: Heat the cooking oil in a large pan over medium-high heat. Add the onion and garlic and sauté until fragrant (about 2 minutes). Add the eggplant and cook until it starts to soften (about 5 minutes). Add the cabbage and cook for another 3 minutes until it begins to wilt.
- Combine Everything: Add the rice cakes and fishcake to the pan. Pour the sauce over and stir well to coat everything evenly. Cook for another 5 minutes, letting everything soak up the sauce.
- Finish with Flair: Turn off the heat. Add the butter and let it melt into the dish. Sprinkle the cumin, lemon zest, and chopped cilantro over the top. Give it one last good stir.
- Serve: Plate the stir-fry and top with fresh avocado slices. Add a final sprinkle of salt if needed.
There you have it! A fiery, flavorful Korean rice cake stir-fry that’s perfect for feeding a crowd. Now get out there and show them what real cooking looks like!