Ingredients:
1 lbs of thinly sliced rice cakes (you can also use Tteokbokki rice cakes)
1/2 of a Trader Joe’s Bulgogi
6-8 mini carrots, thinly sliced
6 white button mushrooms, thinly sliced
1-2 scallions, cut into 2-inch long pieces
6 oz of broccoli, cut into smaller pieces or 3 bunches of bok choy, cut into 1-inch long pieces
1 tbsp neutral oil for cooking
1 tbsp sesame oil
4 tbsp soy sauce
1 tbsp honey
1 tbsp minced garlic
1 tbsp of sesame seeds
(salt to taste)
Directions:
1. Prep your veggies.
2. Mix the sauce ingredients (sesame oil, soy sauce, honey, minced garlic) and set it aside.
3. Since the Trader Joe’s Bulgogi is precooked and just needs to be heated up, saute your vegetables in a large frying pan over medium heat – from harder vegetables that take longer to cook to thinner vegetables.
4. When the vegetables are about half way cooked, add your Trader Joe’s Bulgogi.
5. Add your rice cakes – because these are thinly sliced, they don’t need to be thawed beforehand. They will cook easily and quickly. Pour over the sauce.
6. Saute for 3 minutes until the rice cakes are softened. Lower your heat to low and close the lid and steam cook for 1 more minute.
7. Turn off your heat. Add your scallions and drizzle sesame oil. Sprinkle 1 tbsp of sesame seeds and serve!
