Asian Rice Cakes Recipes

Steps:

• Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
• Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
• Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
• Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
• Mix in scallions and serve hot, sprinkled with sesame seeds.

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

Steps:

• Sprinkle the rice and salt into the boiling water.
• Cover and cook slowly until the water is absorbed, 7-10 minutes.
• Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
• Stir in 1 egg and 2 tablespoons of the butter.
• Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
• Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
• Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
• Carefully dip each cake into the egg and then cover with crumbs.
• Melt the remaining 4 tablespoons of butter in a skillet with the oil.
• When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.

Steps:

• In a medium bowl, soak the rice cake in the hot water for 2 to 3 minutes, then drain all but about ½ cup water. Set aside.
• Preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and let heat for a few seconds until it starts to shimmer. Add the greens and stir-fry for about 15 seconds. Add the mushrooms, carrots, and bean sprouts. Stir to combine. Add the rice cake and the reserved water, soy sauce, and black bean garlic sauce. Stir-fry for 2 minutes, or until well combined and the rice cake slices have softened. Finish with the sesame oil. Serve while hot.

Steps:

• If your rice has any large items (like whole shrimp) pull these out and chop into small pieces. Add back to rice.
• Put rice in a mixing bowl. Add egg, and mix to coat rice. If the rice is not well coated, add another egg.
• Stir in flour. The mixture should be fairly loose, but not runny.
• Heat enough oil to coat the bottom of a non-stick skillet over medium heat.
• Drop the rice mixture by tablespoons into hot oil. Gently flatten each spoonful with the back of a spoon, so that it is about 1/4 inch thick.
• Cook until the bottom is golden brown, then flip and cook the other side.
• Remove to a rack covered with paper towels to drain any excess oil.
• Serve immediately with your choice of dipping sauce, or cool completely before adding to your bento box.