Stir-Fried Rice Cakes with Vegetables
A comforting Korean-inspired dish featuring chewy rice cakes quickly stir-fried with crisp vegetables and savory ham in a flavorful sauce. Perfect for a quick weeknight dinner.
Story
Rice cakes (tteok) have a satisfying chewiness that pairs beautifully with crunchy vegetables. This dish comes together quickly once everything is prepped, making it ideal for busy evenings.
Ingredients
Rice cakes (cylindrical)
300g
Napa cabbage
1 cup shredded
Carrots
1 medium, julienned
Ham or sausage
100g, sliced
Vegetable oil
2 tablespoons
Soy sauce
2 tablespoons
Oyster sauce
1 tablespoon
Sugar
1 teaspoon
Garlic
2 cloves, minced
Scallions
2, chopped
Sesame seeds
for garnish
Instructions
1
Prep the rice cakes
Bring a pot of water to a gentle boil. Add the rice cakes and cook for 2-3 minutes until they float and feel soft but still hold their shape. Drain and immediately plunge into cold water to stop the cooking and prevent sticking. Drain again.
2
Slice and dice
While the water boils, shred the napa cabbage into bite-sized pieces. Julienne the carrot into thin matchsticks. Slice the ham into small rectangles. Have everything ready near the stove.
3
Start the stir-fry
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add garlic and stir for 15 seconds until fragrant. Toss in the carrots and cabbage, stir-frying for 2 minutes until slightly softened but still crisp.
4
Combine and season
Add the ham and cook for 1 minute. Add the drained rice cakes and gently toss everything together. Pour in the soy sauce, oyster sauce, and sugar. Stir-fry for 2-3 minutes, tossing frequently, until the rice cakes are evenly coated and heated through.
5
Finish and serve
Remove from heat. Sprinkle with scallions and sesame seeds. Serve immediately while hot and Enjoy!
