RICE CAKE STICK SNACK/ DDUKBOKGI (5-6 servings as snack

• Meat

  • 2 Fish cakes

• Produce

  • 1 Carrot
  • 2 Green onions
  • 1 Onion

• Condiments

  • 1 tbsp Soy sauce
  • 1 tbsp Sugar or korean malt syrup

• Baking & Spices

  • 1 tbsp Korean chili paste
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 2 lbs Rice cake

Found on whattocooktoday.com

Description

Ingredients

• 1 Tbsp olive oil
• 1 onion, sliced
• 1 carrot, thinly sliced
• 2 lbs rice cake sticks (ddukbokgi dduk)
• 1 Tbsp Korean chili paste
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp sugar or Korean malt syrup (mool yut)
• 2 fish cakes, cut into strips or substitute with 1 lb jumbo prawns (shelled and deveined)
• 2 green onions, cut into 1-inch pieces
• Toasted sesame seeds for garnish

Directions

• If using frozen rice sticks (which I did), separate them and soak them in cold water to soften for at least an hour. If using fresh, then you can skip this step
• In a large skillet, heat the oil over medium-high heat. Add the onion and carrot and stir-fry for a couple of minutes, until the carrot becomes a bit soft
• Add the rice cake sticks (make sure they are separated first), chili paste, soy sauce, sesame oil, sugar (or malt syrup), and fish cakes if using. Continue stir-frying for another 5 minutes or so. If the rice cake sticks are still hard, lower the heat a bit, cover, and let steam for a couple of minutes to soften
• Increase the heat (if youve lowered it), add the green onions, prawns (if you substitute), and cook until the prawns are cooked through, which is 2-3 minutes. Sprinkle with toasted sesame seeds, if you wish, and serve immediately