Description
Korean-style Rice Cake with Fruity Tomato Sauce and Stir-fried Vegetables
Ingredients
- 1 Tablespoon Sesame Oil
- 1 whole Large Onion, Chopped Into Large Chunks
- 1 whole Medium Red Bell Pepper, Chopped Into Large Chunks
- 5 ounces, weight Sugar Snap Peas, Trimmed And Washed
- 1 whole Large Yellow Bell Pepper, Chopped Into Large Chunks
- 2 whole Small Apples, Chopped
- 1 clove Garlic, Minced
- 2 cloves Ginger, Minced
- 5 ounces, weight Horseradish
- 1 whole Small Pear, Chopped
- ½ cups Tomato Paste
- 16 ounces, weight Korean Rice Cake
- 1 cup White Beans
- 1 Tablespoon Roasted Sesame Seeds
- 4 whole Small Scallions, Thinly Sliced
Preparation
Preheat sesame oil in a pan or wok. Fry onion, bell peppers, and snap peas for about 10 minutes. Set aside.
For the sauce, add apples, pear, garlic, ginger, horseradish, tomato paste and white beans to a blender. Blend until smooth.
Pour sauce into a big pot and bring to a boil. Add Korean rice cake and boil for about 5–10 minutes. Stir occasionally to make sure the rice cakes don’t stick to the pot.
When rice cake is soft, add stir fried vegetables and mix everything. Check seasoning and adjust to taste.
Serve on a plate or bowl, sprinkled with scallions and roasted sesame seeds on top.
