Uploaded March 2025 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE KOREAN STYLE RICE CAKES STIR FRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Similar to the popular tubular tteokbokki (Korean rice cakes), this recipe is sure to delight! Join me in this episode and learn how to make a delicious rice cake vegetable stir fry today!
INGREDIENTS:
1 red onion
50g broccolini
2-3 pieces garlic
1 carrot
4 shiitakes
4 spears baby corn
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tbsp maple syrup
1 tbsp plantbased oyster sauce
400g rice cakes
1 tbsp avocado oil
100g bean sprouts
chopped green onions to serve
white sesame seeds to serve
DIRECTIONS:
1. Bring a pot of water to boil for the rice cakes. Peel and chop the red onion and broccolini into bite sized pieces. Finely chop the garlic. Thinly slice the carrot (into a similar shape to the rice cakes). Remove and discard the end bits to the shiitakes and slice down. Slice in half the baby corn
2. Make the sauce by combining the soy sauce, dark soy sauce, chili oil, maple syrup, and plantbased oyster sauce
3. When the water comes to a boil, place in the rice cakes and cook for 5-6mins stirring occasionally
4. Heat up a sauté pan to medium heat. Add the red onions and carrot. Sauté for 2-3mins. Add in the garlic, shiitakes, and broccolini. Sauté for 3-4mins
5. When the rice cakes are cooked, add a couple splashes of the cooking water into the sauté pan. Drain out the water and add the rice cakes to the sauté pan. Add the baby corn, bean sprouts, and the sauce. Sauté for another couple of minutes
6. Plate and garnish with freshly chopped green onions and white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/qBSNSkqg9d8
ID: LZQ0SFGFKZ8FLNBN
ID: HENVVJOXBKWAHGJW
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE KOREAN STYLE RICE CAKES STIR FRY RECIPE TONIGHT!
LAY HO MA (how's it going in Cantonese)! Similar to the popular tubular tteokbokki (Korean rice cakes), this recipe is sure to delight! Join me in this episode and learn how to make a delicious rice cake vegetable stir fry today!
INGREDIENTS:
1 red onion
50g broccolini
2-3 pieces garlic
1 carrot
4 shiitakes
4 spears baby corn
2 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp chili oil (youtu.be/IkBWsfsEVkM)
1 tbsp maple syrup
1 tbsp plantbased oyster sauce
400g rice cakes
1 tbsp avocado oil
100g bean sprouts
chopped green onions to serve
white sesame seeds to serve
DIRECTIONS:
1. Bring a pot of water to boil for the rice cakes. Peel and chop the red onion and broccolini into bite sized pieces. Finely chop the garlic. Thinly slice the carrot (into a similar shape to the rice cakes). Remove and discard the end bits to the shiitakes and slice down. Slice in half the baby corn
2. Make the sauce by combining the soy sauce, dark soy sauce, chili oil, maple syrup, and plantbased oyster sauce
3. When the water comes to a boil, place in the rice cakes and cook for 5-6mins stirring occasionally
4. Heat up a sauté pan to medium heat. Add the red onions and carrot. Sauté for 2-3mins. Add in the garlic, shiitakes, and broccolini. Sauté for 3-4mins
5. When the rice cakes are cooked, add a couple splashes of the cooking water into the sauté pan. Drain out the water and add the rice cakes to the sauté pan. Add the baby corn, bean sprouts, and the sauce. Sauté for another couple of minutes
6. Plate and garnish with freshly chopped green onions and white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/qBSNSkqg9d8
ID: LZQ0SFGFKZ8FLNBN
ID: HENVVJOXBKWAHGJW
