1. In a bowl, combine together all the sauce ingredients and set aside. 2. Bring a large pan of water to a boil. Add in the rice cakes and return to a boil for 2–3 minutes, until the rice cakes float to the surface of the water. Drain and transfer to a large, flat baking sheet. Spread the rice cakes out into a single layer, separating them from one another to prevent them from sticking. Drizzle over a little vegetable oil and turn to coat. 3. In a large frying pan, heat the vegetable oil over high heat. When hot, add the rice cakes, in batches, and fry for 3–4 minutes, turning every now and again until crispy. Use a slotted spoon to remove the rice cakes from the pan and add them to the sauce. Thoroughly toss everything together until evenly coated. 4. Plate up with the green onions and black sesame seeds sprinkled over the top. 5. Recipe courtesy of Our Korean Kitchen by Jordan Bourke & Rejina Pyo, buy the book here: https://www.amazon.com/Our-Korean-Kitchen-Jordan-Bourke/dp/1681881861/ref=sr_1_1?ie=UTF8&qid=1492790840&sr=8-1&keywords=Our+korean+kitchen. ---------------------------------------------------------------------------
Nutrition
Ingredients
