Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee)
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 3⁄4 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
- 1⁄4 napa cabbage, coarsely chopped
- 1⁄4 carrot
- 1⁄2 onion
- 2 green onions
- 2 sheets korean fish cakes, cut into bite-size pieces
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- 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.
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RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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