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Rice Cake and Vegetable Stir-Fry
5 from 9 votes

Rice Cake and Vegetable Stir-Fry

Rice cake and vegetable stir-fry is a tasty and easy meal option. Thin, round rice cake pieces are stir-fried with vegetables, resulting in a wholesome dish that can be enjoyed on its own.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Course: Snacks, Lunch
Cuisine: Korean

Ingredients

  • 1 lb rice cake rounds
  • 1 tbsp sesame oil or sesame oil, wild
  • 2 tbsp neutral cooking oil divided, generic cooking oil
  • 1/2 onion sliced, small
  • 1/4 green cabbage thinly sliced
  • 1-2 cloves garlic minced
  • 1/4 cup chives optional, sliced, Asian
  • 1 fresh chilli sliced (optional
  • 3 tbsp soy sauce
  • 1 tbsp corn syrup
  • 1 tbsp sugar
  • 1-2 tbsp gochugaru Korean chili flakes
  • 1 tbsp sweet rice wine mirim
  • dashes black pepper
  • 2 tsp sesame seed roasted

Instructions

    Cup of Yum
  1. Bring a pot of water to boil. Add the rice cakes and boil until the they float to the top, about 2-3 minutes. Drain the rice cake and put them in mixing bowl. Add the wild sesame oil and 1 tablespoon of cooking oil; toss them well.
  2. In a small bowl, mix together soy sauce, corn syrup, sugar chili flakes, rice wine, and pepper. Set aside.
  3. Heat the remaining oil in a skillet over medium high heat. Add the onion, cabbage, and garlic; stir-fry for 2 minutes. Add the rice cakes and continue to stir-fry for another 1 minute.
  4. Add the soy sauce mixture, chives, and chili (if using)to the skillet and toss well; continue to stir-fry for another minute or until everything is well incorporated. Sprinkle with the sesame seeds and serve immediately.