Roasted Rice Cakes

• 份量: 4 servings
• 總時間: 1 hour 5 minutes

食材

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

步驟

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.

營養

• 每份大小: 4 people
• 卡路里: 493 kcal
• 總脂肪: 13 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 0 g
• 膽固醇: 0 mg
• 鈉: 890 mg
• 總碳水化合物: 85 g
• 膳食纖維: 3 g
• 總糖: 23 g
• 蛋白質: 6 g