Korean Rice Cake

Korean Rice Cake, Kanjang Tukpokki

Serve: 8

Ingredients:

• 800 g korean rice cake
• 200 g beef tenderloin, cut into strips
• 8 chinese  mushrooms, soak, julienne
• 100 g carrot, julienne
• 50 g soy bean sprouts
• 100 g french beans, julienne
• 1 large onion, julienne
• 1 tsp minced garlic
• 0.25 cup water
•  coriander leaves, for garnish

Marinade sauce:

• 1 tbsp rice wine
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• ground pepper

Seasoning:

• light soy sauce to taste
• 0.75 tbsp sugar
• 1.5 tbsp sesame oil

Procedure:

1.  boil rice cake in pot of hot water ... till soft ... blanch in cold water ... drain ...set aside
2. mix beef strips with marinate sauce for 15 mins
3. heat oil ... stir fry mushrooms, carrots, soy bean sprouts, french beans onions .. set aside
4. stir fry beef with garlic ... add rice cake, water, seasoning
5. simmer till gravy reduces ... add vegetable ... mix well
6. serve garnish with coriander leaves

Source: Korean Rice Cake  Recipe from handout at a Korean Food Store