A very popular street food snack in Korea. Normally it is cooked in korean hot bean paste and taste sweet and spicy.
Today, I am cooking a non spicy dukbokki for my princess. She had requested it for quite sometime so finally we went to the Korean Mart in Ampang to buy. She loves the chewy texture of the rice cakes.
30 sticky rice cakes ( 2 inch )
1/3 cup pork belly - cut into thin strips
2 shitake mushrooms - soaked and cut into thin strips
2/3 cups onion - cut into thin strips
2/3 cup bell pepper - cut into thin strips
1/4 cup carrots - cut into thin strips
1 tbsp oil
3 tbsp soy sauce
2 tbsp sugar
1/2 tbsp minced garlic
1 1/2 tbsp finely chopped spring onion
1 tsp sesame oil
1/8 tsp black pepper
1 tsp sesame seeds
3 tbsp water
Add 2 tbsp of seasoning into the meat and mushroom to marinate.
Bring water to boil in a medium pot and cook the rice cakes till it turned soft for about 2 minutes.
Drain and set aside.
Heat 1 tbsp oil in a non stick wok and saute meat and mushrooms till meat is cooked and fragrant.
Add in carrots and onions stir fry for another minute on high heat.
Then, add in the rice cakes, bell peppers and seasoning.
Stir fry for 5 minutes on high heat till all the sauce had absorbed into the rice cakes and veges.
Finally, add in water to help the rice cakes to get the right flavour and texture without becoming too dry.
Dish up and sprinkle sesame seed on top.
***Recipe from Aeri's Kitchen