Kimchi Perilla Rice Cake Stir-fry: A Special Recipe Made Easily in a Rice Cooker
Spicy and Savory Kimchi Perilla Rice Cake Stir-fry Made in a Rice Cooker
Inspired by YouTuber Jun TV’s recipe, here’s a special Kimchi Perilla Rice Cake Stir-fry recipe that’s made even simpler and more flavorful using a rice cooker. We’ll explain in detail how to easily achieve the perfect harmony of chewy rice cakes, crisp kimchi, and nutty perilla seeds, making it beginner-friendly. Discover the magic of making your own rice cakes and cooking the whole dish in one go with your rice cooker’s multi-cook function!
Rice Cake Ingredients
- 50g Rice flour
- 80g Water
- 0.5 tsp Salt
- 0.5 tsp Sugar
Kimchi Perilla Rice Cake Stir-fry Ingredients
- Store-bought or homemade rice cakes
- 70g Kimchi (fermented kimchi recommended)
- 30g Onion (approx. 1/4 medium onion)
- 150ml Water
- 50g Starch (for making rice cakes)
- 1 Tbsp Anchovy powder
- 1 tsp Minced garlic (or garlic powder)
- 0.5 tsp MSG (Dasida)
- 2 Tbsp Perilla powder (add more to taste)
- Store-bought or homemade rice cakes
- 70g Kimchi (fermented kimchi recommended)
- 30g Onion (approx. 1/4 medium onion)
- 150ml Water
- 50g Starch (for making rice cakes)
- 1 Tbsp Anchovy powder
- 1 tsp Minced garlic (or garlic powder)
- 0.5 tsp MSG (Dasida)
- 2 Tbsp Perilla powder (add more to taste)
Cooking Instructions
Step 1
First, let’s make the rice cakes from scratch. If you have store-bought or pre-made rice cakes, rinse them under cold water and proceed to step 5. For homemade rice cakes, combine 50g rice flour, 50g starch, 0.5 tsp salt, and 0.5 tsp sugar in a bowl. Gradually add 80g of boiling water while mixing to form a dough. Be very careful to avoid burning your hands with the hot water! If you don’t have glutinous rice flour, using a mix of regular rice flour and starch will create a chewy texture. If you have glutinous rice flour, use 100g of it instead.
Step 2
Once the dough cools down slightly, knead it until it’s smooth. If the dough cracks, lightly wet your hands with water and continue kneading to make it smooth and pliable. This step ensures a chewier texture.
Step 3
Now, we’ll shape the dough into long, thin rice cakes. Wet any cracked areas with a little water and stretch the dough into long, slender pieces. Aim for a thickness slightly thinner than typical tteokbokki rice cakes, as they will expand when cooked.
Step 4
Cut the shaped dough into bite-sized pieces. Remember that the rice cakes will puff up as they cook, so cut them slightly thinner than tteokbokki cakes and a little shorter than your finger length for easy eating. Cutting them uniformly ensures even cooking.
Step 5
Let’s steam the rice cakes using the rice cooker. Pour 1cm of water into the inner pot of your rice cooker, and place a steaming rack (or steamer basket) inside. Arrange the shaped rice cakes on the rack, then select the ‘Steam’ or ‘Multi-cook’ function and set for 20 minutes. This steaming process makes the rice cakes wonderfully chewy. If you’re using store-bought rice cakes, you can skip this step and move to step 5.
Step 6
While the rice cakes are steaming, let’s prepare the kimchi and onion. Lightly rinse 70g of kimchi under running water to remove some of the excess spice (using fermented, sour kimchi is recommended for extra flavor). Slice 30g of onion (about 1/4 medium onion) thinly. Slicing them not too thick will make them tender when cooked.
Step 7
Here’s what the freshly steamed, chewy rice cakes look like. They smell amazing even before cooking!
Step 8
Now, let’s make the stir-fry in the rice cooker. Add the steamed rice cakes, rinsed kimchi, and sliced onion to the inner pot. Then, add 1 Tbsp anchovy powder, 1 tsp minced garlic, and 0.5 tsp MSG (Dasida). You can optionally add a piece of dried kelp (dashima) for extra umami, but it’s fine to omit it.
Step 9
Pour in 150ml of boiling water and stir to combine all the ingredients. If using a Cuckoo rice cooker, select the ‘Reheat’ function and cook for 9 minutes. If you’re using a different brand, set a similar cooking time or monitor to prevent sticking.
Step 10
After 9 minutes, here’s the delicious Kimchi Rice Cake Stir-fry simmering in the rice cooker. The aroma of kimchi and onion mingling is wonderful.
Step 11
Transfer the finished Kimchi Rice Cake Stir-fry to a serving bowl. Finally, generously sprinkle 2 Tbsp of nutty perilla powder on top to enhance the flavor. Mix well and enjoy! If you love the nutty taste, feel free to add another 1-2 Tbsp of perilla powder to your liking. It’s best enjoyed warm!
