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Korean Royal Palace Stir-fried Rice Cakes (Gungzung-Duckboke)

What you need: 

about a dozen 5cm long pieces of Rice Cake (Dduk - available at Korean grocery)
approx 1/4 cup onion, sliced
approx 1/4 cup green bell pepper, sliced
approx 1/4 cup baby trumpet or oyster mushrooms
approx 1/4 cup carrot, sliced
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon sugar
sesame seeds
salt & pepper as needed

What you do: 

1. If your rice cakes are frozen, thaw them. If they are hard, blanch them until soft.
2. Slice veggies. Pull apart mushrooms.
3. In a medium-heated pan, stir fry onion, carrots, bell peppers, mushrooms, and rice cakes in a little oil.
4. Mix the sesame oil, soy sauce and sugar together. Add the mixture to the veggies and cook some more.
5. Season with salt and pepper and sprinkle with sesame seeds. Enjoy!

Preparation Time: 
20 min
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

What an interesting recipe! Where in the Asian grocery store would I find dduk?

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I was so happy to find an asian recipe that doesn't use a hot sauce, due to a medical problem I can not have anything hot & spicy.  I did not like the vegetables in the recipe so what I used was one white onion, 2 cloves garlic, broccoli, green beans, 1 can of bamboo shoots and carrots.    I cooked it in Toasted Sesame seed oil, and dumped a bunch of sesame seeds on top of everything. I found a 2 LB bag of rice cakes so I used the whole thing.  Used 1/3 cup sugar and 1/3 cup low sodium soy sauce, the sauce and vegetables are delicious.  However I have never had rice cakes before so I do not know what they are supposed to taste like.  I did boil them in some water first cause they were hard, but I wasn't sure exactly how long I should've done that for.  I don't know if the rice cakes are done or not, but if they are I do not like the way they taste, not that they have much of one.  I will do exactly what I did next time except maybe add a red bell pepper & minus the rice cakes.

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So yummy! I used the sliced rice cakes though (the ones in the shape of ovals). I also added lots of spicy sauce. So yummy!

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I believe this is the Palace version which is less spicy.  The more common, spicy Ttekboki uses the guchu jang.

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this recipe is a great way to use extra ddeok.  i imagine the exclusion of gochujang is probably personal preference, or simply not part of this particular recipe. either way you prefer it , it's a tasty meal.

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That's how I make dokbokgee, but where's the red pepper paste?!? I feel it's not complete without a good whopping spoonful of gochuchang (red pepper paste).

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