Tuesday, July 8, 2008

Stir-Fry Rice Cake (Ttokpokkum)

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.

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