KOREAN RICE CAKES BRAISED IN A SPICY RED CHILI SAUCE | Emerils.com
Marinated steak and onions stir-fried with kelp-infused broth and spicy chili paste, served over chewy rice cakes. Enjoy this flavorful Korean-inspired dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Ingredients
- 4 cups water
- 2 tablespoons fish sauce
- 1 8x3-inch piece of kelp
- 1 pound frozen Korean rice cakes, thawed overnight
- 8 ounces sirloin or flank steak, thinly sliced
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon peanut oil
- 1 small onion, thinly sliced
- 3 tablespoons Korean chili paste (gochujang)
- 2 teaspoons sugar
- 2 scallions, thinly sliced
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