Why you’ll love this recipe
- The chewy, “bouncy” texture of the rice cakes (Nian Gao) is incredibly satisfying and pairs perfectly with the soft, saucy tomatoes.
- It’s a unique sweet-and-savory dish that feels like a cross between a stir-fry and a comforting stew.
- It’s a great vegetarian-friendly base (just omit the pork) that is packed with umami.
Key Ingredients
- Korean Rice Cakes (Sliced): These have a dense, chewy texture that holds up beautifully to being simmered in sauce.
- Fresh Tomatoes: As they cook down, they create a natural, acidic sauce that forms the heart of the dish.
- Dark Soy Sauce: Used for color and a hint of depth to balance the brightness of the tomatoes.
✅Quick Tips: Boil your rice cakes for 3 minutes before stir-frying; this ensures they are perfectly soft and “mochi-like” all the way through.
Key Steps
- #1: Sauté the pork and tomatoes together until the tomatoes break down into a thick, mushy sauce.
- #2: Add a splash of water and the rice cakes, then cover and simmer so the cakes absorb the tomato juices.
#3: Finish with fresh scallions and serve while hot and “stretchy.”
Tomato Rice Cake Stir Fry
Rice cakes are tossed with tomatoes and seasonings. A hearty and flavorful meal.
Ingredients:
Instructions
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Bring a pot to boil and boil the rice cake for 3 minutes.
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Heat oil in a pan. Scramble an egg and set aside, then in the same wok grease with oil to sauté pork until lightly cooked.
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Add cooking wine, soy sauce, dark soy sauce, and salt. Stir to combine.
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Add onion and tomatoes and add water and simmer until tomato becomes mushy, but still with some sauce left.
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Pour in the rice cake, mix well and add back the egg and cook for another 5 minutes with lid on until rice cake is soft.
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Finish with scallions and serve hot..
Rice Cake, Tomato, Stir-Fry
