Korean steamed rice cake
By NonaDickens
Steamed rice cake is a dish made by putting white rice cake together with beef and vegetables. Although steamed rice cakes are made from most families using rice cakes left over from rice cake soup during the Spring Festival, they turned out to be court food prepared for the emperor. In ancient times, emperors did not exercise much and often suffered from indigestion. At this time, the imperial palace in the kitchen presented the emperor with steamed rice cakes that would not burden the stomach even if he ate meat. Steamed rice cakes are made of bar cakes, so they are softer and easier to digest than other dishes.
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Steps for Korean steamed rice cake
1
Cut the white rice cake into sections about 6cm long, mark four knife marks vertically (be careful that both sides are cut off), and add oil sauce to season.
2
Beef (rump meat. Use a cotton cloth to wipe the blood, chop the beef rump meat carefully and stir with 1/2 of the seasoning sauce ①. Cut the carrot horizontally. Vertical the block about 2.5cm and trim the edges and corners. (46g). Remove the inner and outer skins of chestnuts (40g), stir-fry the ginkgo biloba and peel them. Place mushrooms in water for about 1 hour and soak until soft. Remove the stalks and wipe with a cotton cloth and cut into 2 to 4 equal portions. (12g)Remove the pine nuts and wipe them with cotton cloth. Wipe the red dates with a wet cotton cloth, peel them, and roll them up for later use. (14g)Fry the eggs into yellow and white egg skins, fry the water celery into water celery pancakes, and cut them into diamond shapes about 2cm long.
3
Add the seasoned beef (beef rump meat) into the rice cake with the knife marks.
4
Put the tendon meat and water in the pan, and cook over high heat for about 5 minutes until it boils. After turning to medium heat and cooking for about 30 minutes, remove the meat and cut into pieces about 2 cm horizontally and 3 cm vertically with a thickness of about 0.7 cm. Add 1/2 amount of seasoning sauce ① Stir, filter the stock with cotton cloth (300g,11/2 cups). Pour water into the pan and cook over high heat for about 2 minutes until boiling. Add carrots and salt, and blanch for about 2 minutes. Put the tendon meat, carrots, chestnuts, shiitake mushrooms, stock and 1/2 of the seasoning sauce ② into the pan. Cook over high heat for about 5 minutes, then add the white rice cake, red dates and the remaining seasoning sauce ②. Turn to medium heat and cook for about 13 minutes, add ginkgo and pine nuts.