Traditional Rice Cakes ( )

A while back I made a post about Korean spicy rice cakes and mentioned I would make a post on the non-spicy version. This is the original version that uses soy sauce instead of hot pepper paste.

- rice cakes
- soy sauce
- sugar
- green onion

The rice cakes may need to be defrosted in a bowl of warm water for a few minutes before using. But add 1/2 cup of water to a pan on medium heat and add the rice cakes, two tablespoon of soy sauce, and one tablespoon of sugar. Cook for about three minutes then taste and make adjustments to the flavour if needed. Cook until the rice cakes are soft and chewy, and the sauce has thickened. Add chopped green onions and cook for another minute then serve.

This was the simple version. You can add other ingredients such as beef, shiitake mushroom, carrots, and onions following the same directions. I haven`t cooked shiitake mushrooms before but if it takes more than 8 - 10 minutes to cook then I would add that before the rice cakes.

All photos are my own.

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