Rice Cake and Vegetable Stir-Fry

Ingredients

• 1 lb rice cake rounds
• 1 tbsp wild sesame oil (or sesame oil)
• 2 tbsp cooking oil (divided)
• 1/2 small onion (sliced)
• 1/4 green cabbage (thinly sliced)
• 1-2 cloves garlic (minced)
• 1/4 cup sliced Asian chives (optional)
• 1 fresh chili (sliced (optional))
• 3 tbsp soy sauce
• 1 tbsp corn syrup
• 1 tbsp sugar
• 1-2 tbsp Korean chili flakes (gochugaru)
• 1 tbsp sweet rice wine (mirim)
• dashes black pepper
• 2 tsp roasted sesame seeds

Instructions

1. 1

   Bring a pot of water to boil. Add the rice cakes and boil until the they float to the top, about 2-3 minutes. Drain the rice cake and put them in mixing bowl. Add the wild sesame oil and 1 tablespoon of cooking oil; toss them well.

2. 2

   In a small bowl, mix together soy sauce, corn syrup, sugar chili flakes, rice wine, and pepper. Set aside.

3. 3

   Heat the remaining oil in a skillet over medium high heat. Add the onion, cabbage, and garlic; stir-fry for 2 minutes. Add the rice cakes and continue to stir-fry for another 1 minute.

4. 4

   Add the soy sauce mixture, chives, and chili (if using)to the skillet and toss well; continue to stir-fry for another minute or until everything is well incorporated. Sprinkle with the sesame seeds and serve immediately.