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Before you jump to Stir-fried Korean Rice Cake recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

We all know that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. Sadly, we do not always have the time or the power that this type of lifestyle requires. Going to the gym isn’t something people make time for when they get off from work. We want a delicious, greasy burger, not an equally scrumptious salad (unless we’re vegetarians). You will be pleased to discover that getting healthy doesn’t have to be hard. With training you can get all of the nutrients and the physical exercise that you need. Here are some tips to be as healthy as possible.

Go up the stairs. Walk up the stairs to where you live or work instead of using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the highest floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. Lots of people choose the easy elevator ride instead of making an attempt on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the extra boost that your system needs.

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We hope you got insight from reading it, now let’s go back to stir-fried korean rice cake recipe. You can have stir-fried korean rice cake using 17 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to make Stir-fried Korean Rice Cake:

1. You need 50 grams sliced kimchi
2. Provide 200 grams minced pork
3. Get 50 grams frozen vegetable mix
4. Get 450 grams Korean sliced rice cake
5. Prepare 3 tbsp vegatable oil
6. Prepare 1/2 cup cooking sherry
7. You need 1 salt
8. Use aromatics
9. Use 100 grams diced celery
10. Take 1 stick green onion
11. Provide 1 tbsp Sichuan pepper (Huajiao)
12. Get Pork seasoning
13. Prepare 1 tsp oregano
14. Provide 1 tbsp ketchup
15. Provide 1 tsp soy sauce
16. Use 1 tsp black pepper
17. Take 1 tbsp sesame oil

Steps to make Stir-fried Korean Rice Cake:

1. Note: Sichuan pepper is a rather special ingredient used mainly in Chinese cuisine. Therefore, it may not be readily available for most people. In the case that it's not available, you may omit it. It is mainly used to enhance the flavor of the dish as an aromatic.
2. In a bowl, add in all the pork seasonings to the minced pork. Knead the pork with seasonings with your hands to integrate everything into the pork evenly. Set aside and let it rest for about 10 minutes while you prepare the rest of the dish.
3. Place the Korean rice cake into a medium sauce pan.
4. Add about 5 cups of water (or enough water to submerge the rice cake with 1 in of water).
5. Bring the water to a boil under High heat. Let it simmer for about 2 minutes after it reached a boil. (Be sure to stir frequently as the rice cakes are very prude to sticking to the pan.)
6. Drain the water and set the rice cake aside.
7. Dice the aromatics into small pieces. (about 1/4" by 1/4")
8. Heat up a non-stick skillet under High heat.
9. Add in the oil in once the pan is hot.
10. Fry the Sichuan pepper until the sizzling stops. Then discard the pepper. (The point is to extract the aroma and flavor from the peppercorns.)
11. Fry the pork until it is brown all over. Place the pork on the middle of the skillet. Using a spatula, separate the pork into bite-size pieces. Let the meat fry in the oil for about 20 seconds on each side before moving the meat around.
12. Once the pork is browned, move them back to the bowl but leave the oil in the skillet.
13. Fry the aromatics in the skillet. Add a few pinches of salt to the aromatics to draw out some moisture.
14. When the aromatics are soft, add the kimchi. Fry for about 10 seconds until most of the moisture is cooked out.
15. Add the pork and frozen vegeable back to the skillet. Keep stirring while the moisture is being cooked out.
16. When the skillet is dried, add the sherry in. Keep stirring.
17. When half of the sherry is cooked out, add in the rice cake. Fold the mixture into the rice cake quickly. (Or the rice cake will stick!)
18. Taste and add more salt if needed. When all the liquid is dried out, remove the skillet from the heat and move everything to a dish/large bowl and serve.

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