Stir constantly to prevent rice cakes from sticking too much.
Jerusalem artichoke. Start by preparing your meat. Allow to sit for 20 30 minutes while you prepare the rest of the ingredients. Add the soy sauce salt and white pepper and stir everything together to make sure all the rice cakes are coated. Add veggie broth and cook uncovered 1 to 2 minutes stirring constantly.
Gungjung tteokbokki in pan. Fried tofu seitan tempeh. Add oyster sauce pepper and the rest of the oil if needed. Traditionally stir fried rice cakes dish is filled with vegetables and soft and chewy rice cakes that will make you want to take a bite after another.
Put a medium sized pan onto medium high heat. Once the pan is hot add in the olive oil and the rice cakes stir well and cook until the rice cakes turn soft about 6 8 minutes. Broccoli carrots bell peppers water chestnuts bamboo shoots celery onions snow peas. Stir fried rice cakes is pretty versatile and go great with any type of protein and vegetables.
Add the rice cakes and cook them for 1 to 2 minutes. Truly a unique experience. Pour the gochujang sauce over the rice cakes and toss to coat the rice cakes with the sauce. Cook until rice cakes are soft but still chewy about 1 minute.
Stir fry for a minute. For kids snacks keep the seasoning light and do not add the leftover marinade sauce. Once the rice cakes are soft and chewy turn off the heat. Then add the water and cover the pot.
Turn off the heat. It is soft chewy sticky and crunchy all in one bite. For side dishes add some of the remaining beef marinade sauce for additional seasoning. Divide the spicy rice cakes in individual plates or bowls.
Marinate the julienned pork with the water light soy sauce sesame oil white pepper vegetable oil and cornstarch. Add rice cakes and stir fry for 5 6 minutes until everything is evenly cooked. Rinse the rice cakes and drain well. Add 1 teaspoon of toasted sesame oil before removing from the heat.
Keep stirring for 2 to 3 minutes until everything is juicy and shiny and the rice cake softens. Add the vegetables back to the wok and stir everything together. Cook for two minutes. Add the rice cakes cup water 4 teaspoons of soy sauce 1 tablespoon of rice syrup or honey or sugar and teaspoon of ground black pepper.