Spicy Stir-Fried Rice Cakes – ‘Korean’ style
SPICY STIR-FRIED RICE CAKES ‘KOREAN STYLE’
With the colder weather in Southern California this winter, I have been craving spicy food. I decided to try stir-fried rice cakes. I bought Korean rice cakes at H-Mart and made them the same evening, adding spicy Italian sausage, Japanese curry cubes and Sriracha sauce. It turned out very well. Try this in your kitchen. Feel free to add more vegetables or proteins of your choice. This recipe is not authentic Korean, but rather a fusion, but it tastes great.
Ingredients:
1 pack Rice cakes (approx 1.5 lb)
2 tbsp. Japanese Golden Curry cubes
1 bunch Green Onions
3-4 garlic cloves – chopped
1” ginger – chopped
2 tbsp. cilantro – chopped
2 spicy Italian chicken sausage (casings removed)
1 tbsp. soy sauce
1 tbsp. Sherry or Cooking Wine
1 tbsp. Sriracha sauce
2 tbsp. peanut oil
1 tsp of sesame oil
Method:
Wash the rice cakes in lukewarm water.
Chop the white parts of the green onions and set aside.
Thinly slice the green parts of the green onions and set aside.
Heat 2 tbsp of peanut oil in a large frying pan.
Add the sausage (casings removed).
Fry while breaking up the sausages into small bite size bits – 3-4 minutes until browned.
Add the white parts of the green onions, garlic and ginger and fry for 1-2 minutes.
Add the curry cubes, add 2 oz. water and press on the curry cubes until they dissolve.
Add the rice cakes and stir to mix well.
Add the soy sauce, sherry/wine and Sriracha sauce and mix well.
Cover, turn heat to medium/low and let cook for 10-15 minutes.
Check the rice cakes to make sure that they are soft.
Add the sesame oil and mix.
Serve warm topped with sliced green onions and chopped cilantro.