Korean Roasted Rice Cakes

• 1/4 cup mirin sweet cooking sake
• 1/4 cup chicken stock
• 1/2 cup sauce Korean Red Dragon, the mixture of water, sugar
• 1/4 cup onions roasted, from the last post
• 2 tablespoons grapeseed oil or other neutral oil
• 1 pound rice cake
• 1 tablespoon sesame seeds
• 1/2 cup scallions greens and whites

1. Make the sauce by combining mirin and stock in a medium saucepan and put on the stove over high heat. Boil to reduce until lightly thickened, 2-3 mins
2. Add the red dragon sauce, turn the heat down to medium and reduce the sauce to a glossy consistency, 6-7 mins
3. Stir in roasted onions. Cover and keep warm over low heat until the rice cakes are ready
4. While the sauce is reducing, heat a large cast-iron skillet over medium-high heat. I don't have a cast-iron skillet. I used a wok instead. Make sure it's clean because the white cakes will pick up any schmutz from the pan.
5. Add oil to the pan, and just when it's about to smoke, add rice cakes. The book said it should sizzle when they hit the oil.
6. Sear the rice cakes about 3 mins per side until they are light golden brown. Don't overdo it otherwise they will dry out
7. Bring the sauce back to a boil and toss the rice cakes in it just for a few seconds until they're evenly coated
8. Sprinkle them with the sesame seeds and toss again. Garnish with a large pinch of sliced scallions and serve hot

mirin sweet cooking sake, chicken stock, red dragon, onions, grapeseed oil, rice cake, sesame seeds, scallions greens

Taken from www.yummly.com/recipe/Korean-Roasted-Rice-Cakes-1661727 (may not work)