Korean Rice Cake Stir Fry

Name: Korean Rice Cake Stir Fry
Ingredients: Water; 1 lb Korean rice cakes; 1 medium or 60 grams Carrot; 5 or 6 Green onions (whites); 4 cloves or 15 grams Garlic; about a cup or 200 grams Kimchi; half of a tablespoon or 8 grams Oil; 1 lb or 454 grams Ground beef (90/10); Salt; 1 tablespoon or 15 grams Gojujang; 2 tablespoons or 30 grams Soy sauce; 2 teaspoons or 8 grams Sugar; two to three tablespoons or 30 to 45 grams Starchy cooking water (from rice cakes); Sesame seeds

14 ingredients · from Josh Cortis

Ingredients

Water
1 lb Korean rice cakes
1 medium or 60 grams Carrot
5 or 6 Green onions (whites)
4 cloves or 15 grams Garlic
about a cup or 200 grams Kimchi
half of a tablespoon or 8 grams Oil
1 lb or 454 grams Ground beef (90/10)
Salt
1 tablespoon or 15 grams Gojujang
2 tablespoons or 30 grams Soy sauce
2 teaspoons or 8 grams Sugar
two to three tablespoons or 30 to 45 grams Starchy cooking water (from rice cakes)
Sesame seeds

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Method

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Watch the original: “Korean Rice Cake Stir Fry” by Josh Cortis. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.