Stir-Fried Rice Cakes with Mushrooms and Perilla Seeds recipe - ingredients, nutrition and when to eat it
This simple dish stir-fries mushrooms and rice cakes with nutty perilla seed powder.
This simple dish stir-fries mushrooms and rice cakes with nutty perilla seed powder. Chewy rice cakes and tender mushrooms come together in a dish that’s lovely for lunch or dinner on a chilly day.
Vegetables · 20 minutes to cook
Nutrition (per 441g serving): 560.2 kcal · protein 13.5g · carbohydrate 88g · fat 19.8g · sodium 1586.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice cakes start sticking to the pan, add a spoonful or two of water as you stir-fry.
Tips: Add the perilla seed powder at the end to preserve its nutty aroma.
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Ingredients (1 serving)
- Rice cakes — 150 g
- Mushrooms — 100 g
- Perilla seed powder — 2 Tbsp
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Cooking oil — 1 Tbsp
- Water — 80 ml