Preparations:
1. Soak rice cakes in cold water for 30 minutes
2. Cut cabbage into strips
3. Cut the ham sausage into sections (just slightly shorter than the rice cake, if it is too small, you will not be able to eat it)
4. Slice the carrot, not too thin
5. Cut onions into strips
Production process:
1. Put a little oil in the pan and heat it up
2. Add the tomato sauce and stir fry, and serve out for later use (it will be more fragrant)
3. Add some oil and heat it up (not too little, because you need to cook)
4. After heating the oil, add carrots and onions and stir-fry until semi-cooked.
5. Add the cabbage and continue to stir-fry until the cabbage is about 7 minutes cooked
6. Add cold water to slightly immerse all the materials in the pan
7. After boiling the water, add rice cake, sauce and Korean spicy sauce (I put about 200g of spicy sauce in a box. The spicy sauce I bought has no taste, so I put more)
8. Cover the pot, heat over medium heat, and wait for the water to slowly dry
9. After collecting the water, stir fry and serve the pan
Attachment:
1. Friends who like to eat sauces should put more water in it, and it will naturally become sticky when it is dried.
2. Friends who like to eat dry should collect more water
Korean spicy rice cake
Recipe Recommendations
- Hotpot rice cake appropriate amount
- Korean hot sauce appropriate amount
- Chinese cabbage appropriate amount
- carrots appropriate amount
- ham sausage appropriate amount
- tomato sauce appropriate amount
- onion appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Korean spicy rice cake
1
Soak rice cakes in cold water for 30 minutes.
2
Cut cabbage into strips, cut ham sausage into strips (just slightly shorter than rice cake, if it is too small, you can't eat it), slice carrots, not too thin, and cut onions into strips.3
Put a little oil in the pan, heat it up, add tomato sauce, stir fry, and serve for later use (it will taste better).4
Add some oil and heat it (not too little, because you need to stir fry). After heating the oil, add carrots and onions and stir-fry until semi-cooked.5
Add the cabbage and continue to stir-fry until the cabbage is about 7 minutes cooked.6
Add cold water to slightly immerse all the ingredients in the pan. After the water is boiled, add rice cake, sauce and Korean spicy sauce (I put about 200g of spicy sauce in a box. The spicy sauce I bought doesn't have much flavor, so I put a lot in it), cover the lid, heat it over medium heat, and wait for the water to slowly drain.
7
After collecting the water, stir fry and serve the pan.