Sunday, March 16, 2008
2. Put the rice cake in cold water if they are dried or frozen as that’s how usually they are sold. Leave them in water for 20-30 minutes will be quite enough. Sometimes, you can luck out by finding fresh ones daily delivered from a rice cake factory near cash registers and when you do, you don’t need to put them in water.
3. Then you will need some fishcakes. (Any Asian store should have them.)
4. Noodle is totally optional and you can use different kinds of noodle such as ramen or jolmyun. I used jolmyun (chewy and thick) as it is a popular choice of noodle addition for this dish.
5. Chop half an onion.
6. Cut some beef. (any type is fine - ribeye, sirloin, tri-tip)
7. So in the beginning, you will need minced garlic, ketchup and Korean red pepper paste.
8. Add the meat and cook the mixture in medium to high heat for a minute and add 1/4 cup of water since it could burn.
9. Add a spoon of soy sauce and sprinkle black pepper into the mixture while heating the mixture.
And some salt
And corn syrup.
Add red pepper power
10. Your sauce will look something like this. Very red!
11. Now you need to add about 2-3 cups of water into the sauce.
12. When the water heats up, add the onion and fishcake.
13. When the mixture starts to boil, add the rice cake and noodle.
14. Make sure you soak them into the mixture and cook in high heat for 3-4 minutes and in medium heat for additional 3-4 minutes. Keep stirring because the rice cake can get stuck to the pan.
15. So this is what it should look like in the end.
For your personal taste, you can add sesame seeds and chopped green onions. Enjoy!