Monday, June 11, 2007
Korean style Fried Rice cakes
500g dried rice cakes (purchased from Asian grocers, white, flattened cyclindrical shapes...less than $2 for a 500g pack)
3 leek, sliced thinly
6 leaves of cabbage, sliced thinly.
2 clove of garlic, minced
4 tbs of gochujang
2 tbs sugar
5 crabsticks/ fishcakes, sliced thinly
dash of sesame oil
1 tbs oil
1/2 cup water
soak dried rice cakes for at least 12 hours.
fry garlic in oil til fragrant. Add leeks and cabbage and cover the pan for ard 5 mins.
Add rice cakes, crabsticks, gochujang, sugar n water and fry for another 3 minutes.
Serve with a dash of sesame oil and pepper.
Comments: For a non-spicy version, substitute the gochujang and sugar for 4 tbs of oyster sauce, 1 tbs of light soy sauce, half tsp of sugar and 1/4 tsp of white pepper. I love the chewy texture of these rice cakes...pity about the long soaking time...this is a meal which requires planning! :)