Braised Stuffed Korean Rice Cake

braised-stuffed-korean-rice-cake

Ingredients:

4 pieces large Korean rice cake (500g)

100g ground pork

20g dried shiitake mushroom (soaked until soften, discard the stem and slice the caps)

8 nos red dates (pitted)

1 red onion (sliced)

1 tsp chopped garlic

1 tsp chopped young ginger

2 tbsp cooking oil

1 cup water

Marinade:

1 tsp chopped garlic

1 tsp chopped young ginger

1 tsp light soy sauce

½ tsp cooking caramel

1 tsp Chinese cooking wine

1 tsp extra virgin sesame oil

1/8 tsp ground white pepper

1 tsp sugar

Seasonings:

1 tbsp Chinese cooking wine

1 tsp sugar

1 tsp cooking caramel

1 tbsp light soy sauce

¼ tsp ground white pepper

1 tsp extra virgin sesame oil

Garnishing:

1 stalk spring onion (chopped)

1 tsp toasted white sesame seeds

Preparation Instructions:

  1. Marinate the ground pork with marinade ingredients and set aside.
  2. Cut each piece of rice cake into three sections. Make a slit in the middle but do not cut through. Blanch in boiling water, remove and drained well.
  3. Stuff the marinated ground pork into the rice cakes.
  4. Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the sliced onion, chopped garlic and young ginger until fragrant.
  5. Add in sliced shiitake mushroom, saute until fragrant.
  6. Add in seasonings and water and bring to a boil.
  7. Add in stuffed rice cakes and red dates. Turn heat to medium high heat and continue to simmer until the rice cakes turn soft and absorb most of the sauce.
  8. Dish out to a serving bowl, garnish with chopped spring onion and toasted white sesame seeds. Serve.
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