Put a medium sized pan onto medium high heat.
Sweet and sour chicken. Keep stirring for 2 to 3 minutes until everything is juicy and shiny and the rice cake softens. Allow to sit for 20 30 minutes while you prepare the rest of the ingredients. Add the rice cakes and cook them for 1 to 2 minutes. Stir fry for a minute.
Stir fried rice cakes is pretty versatile and go great with any type of protein and vegetables. Truly a unique experience. It is soft chewy sticky and crunchy all in one bite. Once the rice cakes are soft and chewy turn off the heat.
Gungjung tteokbokki in pan. Add the rice cakes cup water 4 teaspoons of soy sauce 1 tablespoon of rice syrup or honey or sugar and teaspoon of ground black pepper. For side dishes add some of the remaining beef marinade sauce for additional seasoning. Divide the spicy rice cakes in individual plates or bowls.
Traditionally stir fried rice cakes dish is filled with vegetables and soft and chewy rice cakes that will make you want to take a bite after another. Add the vegetables back to the wok and stir everything together. Add the rice cakes on top of the pile of vegetables and pork. Marinate the julienned pork with the water light soy sauce sesame oil white pepper vegetable oil and cornstarch.
For kids snacks keep the seasoning light and do not add the leftover marinade sauce. Chicken pork beef shrimp. Rinse the rice cakes and drain well. Add veggie broth and cook uncovered 1 to 2 minutes stirring constantly.
Start by preparing your meat. Stir constantly to prevent rice cakes from sticking too much. Cook until rice cakes are soft but still chewy about 1 minute. Broccoli carrots bell peppers water chestnuts bamboo shoots celery onions snow peas.
Turn off the heat. Once the pan is hot add in the olive oil and the rice cakes stir well and cook until the rice cakes turn soft about 6 8 minutes. Add oyster sauce pepper and the rest of the oil if needed. Fried tofu seitan tempeh.
Add rice cakes and stir fry for 5 6 minutes until everything is evenly cooked. Add about a tablespoon of water at a time as needed to ensure the rice cakes dont burn to the bottom of the pan. Add the soy sauce salt and white pepper and stir everything together to make sure all the rice cakes are coated. Then add the water and cover the pot.