What are the common methods of stir-fried rice cakes?

Many people have eaten rice cakes. It is a very common and ordinary food in life and is also widely used in cooking. In Korea, fried rice cakes are also a very famous delicacy. Korean fried rice cakes have a richer flavor. There are many ways to make fried rice cakes, and you can also make them a little more homely, so that the flavors are varied and not easy to get greasy about.

1. Korean stir-fried rice cakes

Cut the tempura, yam, carrot, and cabbage into shreds, and cut the green onion into inch-long sections. Lightly sauté onions and carrots until fragrant (don’t overcook), then pour in an appropriate amount of water, about one cup (the amount of rice cakes for one person is about 20 small strips). Put the tempura and cabbage into the pot and cook until the water boils. Add an appropriate amount of Korean chili sauce. Korean chili sauce is sweet, so there is no need to add sugar. If you don’t use the original Korean chili sauce, you will need to add sugar! Because spicy rice cakes taste best when they are sweet and spicy! Continue to cook until boiling. Then add the rice cake. Keep cooking until the soup thickens. Finally, add the scallion segments and stir-fry evenly before serving.

2. Spicy Rice Cake

Cut onion into thick strips, cut fish tofu into half, and cut shallot diagonally into small sections for later use; turn on the heat, pour 500ml of water into the pot, add rice cake; add onion and fish tofu; add Korean hot sauce and bring to a boil, stirring to dissolve the sauce evenly; add fish sauce and sugar to taste; cook on medium heat for about 10 minutes until the soup is thick; after turning off the heat, sprinkle in sesame oil, green onion and white sesame seeds, mix well.

3. Stir-fried rice cakes

Prepare half a bag of rice cake, slice the hot peppers and carrots, two tablespoons of chili sauce and one tablespoon of bean paste. Add a spoonful of salt to cold water, put in the rice cake and cook together. Boil for four or five minutes, remove from the pot, rinse with cold water, drain and set aside. Pour oil, heat the oil, put in the cooked rice cake and fry until the skin turns yellow, add garlic chili sauce and bean paste and stir well, add carrots and hot peppers and stir-fry together, pay attention to stir-fry, be careful not to stick to the pan, pour in water parallel to the rice cake, and boil until the soup is almost dry. No need to add salt