Special Korean ribs
By ChaddVolkman
Toothache is not a disease. It hurts so badly. LG's teeth are cracked, and it still hurts after root canal treatment. It can't even drink sugar water or eat something slightly hard. I think the crispy bones of ribs are the most essential part of ribs, but LG can't eat them. So I improved it and wrapped pork belly on rice cakes to turn it into his favorite ribs. The taste is surprisingly good, and you have to eat a "small rib" in one bite. The two tastes complement each other, which is really good.
Recipe Recommendations
- onion appropriate amount
- green pepper appropriate amount
- pork belly appropriate amount
- rice cake appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- Korean hot sauce appropriate amount
- sugar appropriate amount
- slightly spicy
- braised
- ten minutes
- ordinary
Steps for Special Korean ribs
1
Cut the onions and green peppers into slices, and cut the rice cake into thick strips.
2
Fry pork belly in a pan until color changes, sprinkle with a little salt and black pepper.
3
Lay the pork belly flat, place the rice cake stick in the middle and roll it.
4
Heat the oil in a hot pan and saute the onion pieces and green pepper pieces until fragrant.
5
Season with Korean spicy sauce, sugar and a little salt, add a little water and simmer for a while.
6
Hold the pork belly rice cake with a toothpick, and put it into the pan and simmer for 5 minutes.