Korean spicy cabbage fried rice cake recipe

Kimchi is a traditional food of the Korean people. There are many ways to eat it. For example, you can stir-fry kimchi with rice cakes. It tastes sour, spicy, salty and sweet, and has a particularly rich taste. When stir-frying, you need to prepare not only kimchi, but also Korean hot sauce. Generally, the finger rice cakes we buy are frozen. When you get home, thaw the rice cakes to soften them, wash them and then you can make Korean kimchi fried rice cakes.

Korean spicy cabbage fried rice cake recipe

Ingredients: 1 portion of rice cake, 1 red onion, 1 carrot, 1 small cabbage, some Korean kimchi

Accessories: 3 spoons of Korean hot sauce, 1 green onion, 1 spoon of black pepper

Korean spicy rice cake recipe

1. Most of the newly bought finger rice cakes are frozen together, so the first step is to thaw them. You can boil it in boiling water or soak it in boiling water for about 15 minutes to soften it, then drain and set aside.

2. Wash a small cabbage, slice a carrot, and slice an onion for later use (you can choose vegetables according to your taste, but onions are a must for basic Korean dishes)

3. I usually use this brand of hot sauce

4. Add three spoons of Korean hot sauce, a small spoon of garlic powder (chopped garlic can be used instead), a little black pepper, a little chili powder (chili powder can be added according to personal preference) and then add water and stir. The amount of soup should be enough to cover the ingredients.

5. Pour a proper amount of oil into the pan, then stir-fry over medium heat for about two or three minutes

6. Pour the prepared sauce into the pot. Make sure there is enough sauce to cover the rice cake.

7. When the pot boils, add the kimchi. I used spicy cabbage bought from the supermarket. If you like sour food, you can cut it and put it directly into the pot. If you can't eat sour food, just wash it before putting it in.

8. Add some chopped green onion and a small spoonful of salt and boil over medium heat

9. When the pot boils, add the vegetables and stir-fry until they are immersed in the soup. (If you feel that there is not enough soup, add some water)

10. Cook over high heat until all the vegetables are immersed in the soup, then turn to low heat and cook until the soup thickens. During this time, you can taste the soup from time to time and add some salt or chili (depending on your personal taste)

11. When the soup becomes thick, you can serve it on a plate. Finally, sprinkle some chopped green onions and white sesame seeds on the rice cake.

Cooking Tips

1. The amount of soup must be thick enough to cover all the ingredients so that they can be flavored.

2. If you don’t know how to tell whether the soup is ready to be served, you can check the consistency of the soup and taste the carrots.