Ingredients
Scale
- 1 lb Ground Beef (chuck)
- 1 bag of your favorite frozen rice cakes, thawed
- 1 bunch Green Onions
- 3 Tbsp Soy Sauce
- 3 Tbsp Spiceology Korean BBQ blend
- 1/2 Parmesan, grated
- 1 cup Romano Cheese, grated
- 4 cloves Garlic, minced
- 1 cup Shallot, small dice
- EVOO
Instructions
- Slice your green onions in half and remove the root foot. Set aside.
- In a medium bowl, combine 1 lb of ground chuck with 2 Tbsp of Spiceology Korean BBQ and set aside. – In a medium stock pot, bring 2 quarts of water to a boil with 3 Tbsp of soy sauce.
- Add thawed rice cakes to the pot of boiling soy sauce water.
- Once the rice cakes float, strain them from the water and shock in cold water. Set aside.
- In a large wok, heat 1 Tbsp of oil. Add diced shallot and sauté for 2 minutes.
- Add ground chuck to the wok, chopping up with a wood spoon or spatula to evenly incorporate shallots and crumble the beef.
- Remove beef mixture from the wok. Heat a tablespoon of oil in the wok and add the rice cakes. Cook on high heat for 2 minutes. Add green onions and cook for an additional 2 minutes to give green onions time to sweat.
- Add beef mixture and more Spiceology Korean BBQ. Fold in shredded Parmesan and Romano cheeses.
- Stir fry until cheese melts and strings through out the rice cake mixture.
- Plate and top with more cheese.
- Devour.
Notes
You want ground beef with a decent percentage of fat to both lubricate the wok and provide additional flavor!