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Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee)

34 lb Korean Rice Cake (either tube-shaped or thin ovals)
4 ounces beef, thinly sliced (any lean grilling cut)
2 teaspoons sesame oil
3 cups water
2 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon garlic, minced
14 napa cabbage, coarsely chopped
14 carrot
12 onion
2 green onions
2 sheets korean fish cakes, cut into bite-size pieces
12 teaspoon salt
12 teaspoon pepper


Soak rice cake (ddeok) in water for one hour. Drain. While the rice cake is soaking, prepare the vegetables, fish cake and seasonings. Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute. Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again. Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender. Add the fish cake, green onions, salt and pepper to taste. Cook for another minute until heated through.

Source: www.food.com