Soy sauce rice cakes
Softly cooked rice cakes are stir-fried with beef, shiitake mushrooms, and vegetables in soy sauce.
- Prep
- 15 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Korean cylindrical rice cakes Weight of product before soaking
- 400 g
- thinly sliced beef
- 140 g
- Fresh shiitake mushrooms
- 80 g
- carrots
- 60 g
- onion
- 80 g
- cooking oil
- 1 T
- water
- 1/2 C
Seasonings
- Brewed soy sauce
- 2 T
- sugar
- 1 T
- chopped garlic
- 1/2 T
- sesame oil
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak and drain the rice cakes
Soak the rice cakes 400 g if directed on the package, then drain.
-
Slice the vegetables
Remove the stems from the shiitake 80 g and thinly slice the caps. Cut the carrot 60 g and onion 80 g into thin strips.
-
Mix the soy seasoning
In a small bowl stir together the soy sauce 2 T, sugar 1 T and minced garlic 1/2 T until no sugar crystals remain.
-
Stir-fry vegetables and meat
Add oil 1 T to the pan and fry the carrots and onions, then add the mushrooms and beef 140 g.
-
Simmer the rice cakes
Add the rice cakes, water 1/2 C and prepared sauce. Simmer over medium heat, stirring to keep the rice cakes from sticking. Cook until the rice cakes are tender in the center and the thickest piece of beef stays at 75°C or higher for 1 minute.
-
Finish with sesame oil
When the soup thickens, turn off the heat and mix in the sesame oil 1/2 T.
