TTOK POKKUM (RICE CAKE STIR-FRY)
Ttok is Korean rice cake, and hind ttok is shaped into a cylindrical log. It is usually sliced on the diagonal and served in soup or stir-fries.
Dried red dates, known as Chinese red dates or jujubes, are rehydrated and used in both sweet and savory dishes.
Here the two are cooked with beef and shiitake mushrooms.
- 8 to 10 dried shiitake mushrooms (can use fresh)
- 1/2 cup dried red dates
- 1/2 pound beef, round or sirloin
- 6 tablespoons Basic Korean Sauce, divided (recipe below)
- 4 pieces hind ttok
- 4 green onions
- 1 tablespoon oil
- 3 tablespoons pine nuts
Soak mushrooms until soft. Remove stems and slice into thin strips. Set aside.
Soak dates a couple of hours. When soft, cut lengthwise and remove pit. Slice each half into thin strips. Set aside.
Slice beef into 1/4-inch strips. Place in bowl and add 2 tablespoons Basic Korean Sauce (recipe below). Marinate 30 minutes.
Cut ttok into diagonal slices 3/8-inch thick; you should have about 2 cups. Cut green onions into 1-inch pieces.
Heat large skillet on high and add oil. Add beef and cook 1 minute, then add mushrooms, dates and ttok and cook 2 minutes.
Add remaining sauce and cook another 2 minutes; add 1 or 2 tablespoons water if mixture is too dry. Add pine nuts and green onions, toss and cook 1 minute. Remove from pan. Serves 4.
Nutritional information unavailable.
BASIC KOREAN SAUCE
- 2/3 cup shoyu (adjust according to flavor and saltiness of brand)
- 1/3 cup water
- 1 tablespoon minced garlic
- 1/3 cup sugar
- 2 tablespoons sesame oil
- 2 tablespoons roasted sesame seeds
- 1/4 cup finely chopped green onions
In bowl, add all ingredients and whisk. Taste and adjust seasoning, adding more honey or sugar if desired. Makes 1 cup.
Nutritional information unavailable.
From “A Korean Kitchen,” by Joan Namkoong (Mutual Publishing, $18.95). Find the book at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.
