Stir-Fry Rice Cake (Ttokpokkum) "똑볶음"
A. 2/3 lb. rice cake,
B. 1/4 lb. beef, 1 tbsp. soy sauce, 1/2 tbsp. sugar, 1 tbsp. green onion, 1 clove garlic, 1 tsp. sesame salt, 1/2 tbsp. sesame oil
C. 1/4 lb. carrot, 2 oz. bamboo shoots, 3 dried mushrooms, 1/2 cucumber, 1/2 cup water
D. 1 tsp. soy sauce, 1/2 tbsp. sugar
1. Cut the sticks of rice cake into 1 2/3" lengths and divide them into lengthwise quarters. Scald in boiling water and rince in cold water.
2. Cut the beef into thick strips and season it with the B ingredients. Cut the carrots, bamboo shoots, dried mushrooms and cucumber into 1 2/3" long, flat rectangles.
3. Fry the seasoned beef in a pan until cooked and add the vegetables, rice cake and water and bring to a boil. Season with the D, sugar and soy sauce and stir well.