Korean Stir-Fried Rice Cakes with Vegetables and Egg Recipe
This quick dish made with ready-to-use rice cakes, vegetables, and egg fried in a pan is a bit like an Asian version of veggie stir-fry noodles. In Korea, meals like this are often made from leftover vegetables from the fridge and are a lifesaver on a busy evening. The rice cakes are soft and chewy, and the soy-sesame sauce coats everything in a gently salty flavor.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- rice cakes - 300 g
- carrot - 1 piece
- bell pepper - 0.5 pieces
- onion - 0.5 pieces
- spinach - 2 handfuls
- egg - 2 pieces
- soy sauce - 3 tablespoons
- sugar - 1 teaspoon
- sesame oil - 1 tablespoon
- oil - 2 tablespoons
- garlic - 2 cloves
- sesame seeds - 1 tablespoon
Main Ingredient:
rice noodles
Preparation
- If you’re using firm rice cakes from the fridge or freezer, cover them with hot water for 5–10 minutes until they soften, then drain. Fresh soft rice cakes only need to be rinsed with warm water.
- Peel the carrot and cut it into thin matchsticks. Wash the bell pepper, remove the core and seeds, and slice into strips. Peel the onion and slice into thin half-moons. Peel and finely chop the garlic.
- In a small bowl, mix the soy sauce, sugar, and sesame oil until the sugar dissolves.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Crack in the eggs and gently stir with a spatula for 1–2 minutes until you get soft, lightly set scrambled egg pieces. Transfer the egg to a plate.
- In the same pan, add the second tablespoon of oil. Add the onion, carrot, and bell pepper. Stir-fry for 4–5 minutes, stirring, until the vegetables soften but are still slightly crisp.
- Add the garlic and fry for another 30 seconds, until fragrant.
- Add the rice cakes to the pan and pour in the prepared sauce. Stir-fry for 3–4 minutes, gently stirring, until the rice cakes are heated through and coated with the sauce. If everything looks too dry, add 2–3 tablespoons of water.
- Add the spinach and stir-fry for another minute, until the leaves wilt. Finally, add the cooked egg and gently mix so it’s evenly distributed.
- Serve immediately, sprinkled with toasted sesame seeds.
Storage
In fridge:
2 days
Freezing:
No
Kluski po schłodzeniu twardnieją, więc przy podgrzewaniu dodaj kilka łyżek wody i przykryj patelnię, żeby zmiękły na parze.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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