Roasted Rice Cakes

• 分量: 4 servings
• 総時間: 1 hour 5 minutes

材料

1 teaspoon canola oil

1 medium white onion, thinly sliced

Kosher salt

1/4 cup water

1/4 cup sugar

1/3 cup ssamjang (fermented bean and chile sauce)

1 tablespoon light soy sauce

1/2 teaspoon sherry vinegar

1/2 teaspoon sesame oil

1/4 cup mirin

1/4 cup chicken broth

2 tablespoons canola oil

1 pound rice cake sticks

1 tablespoon sesame seeds

2 scallions, ends trimmed, green parts thinly sliced

手順

Heat oil in 12-inch cast-iron skillet over medium-high heat until lightly smoking. Add onions and cook, stirring occasionally until onions begin to brown, about 10 minutes. Season with salt and reduce heat to medium-low. Continue cooking, stirring occasionally until richly caramelized, about 30 minutes longer. Adjust heat as needed to prevent burning. Transfer cooked onions to bowl.

Meanwhile, make the dragon sauce. Combine water and sugar in medium saucepan and bring to a boil over high heat. Stir constantly until sugar is dissolved then remove from heat. Let cool for one minute, then stir in ssamjang until dissolved. Add soy, sherry vinegar, and sesame oil.

For the rice cakes, pour mirin and broth into a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce to medium-high and cook until lightly thickened, about two minutes. Add red dragon sauce, reduce heat to medium, and cook until glossy and thick, about six minutes. Add roasted onions and stir well.

Meanwhile, clean out iron skillet, and return to stove. Add two tablespoons canola oil and heat over medium-high heat until just starting to smoke. Add rice cakes and reduce heat to medium. Cook until light brown on all sides, about 3 minutes per side.

Toss rice cakes with sauce. Garnish with sesame seeds and scallions.

栄養

• サービングサイズ: 4 people
• カロリー: 493 kcal
• 脂肪総量: 13 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 890 mg
• 炭水化物総量: 85 g
• 食物繊維: 3 g
• 糖質総量: 23 g
• タンパク質: 6 g