Pickled rice cake
I went to the supermarket and bought rice cakes and kimchi, and I had an idea. I wonder how the two taste when cooking together? So, put it into practice, and sure enough, it tasted sour and spicy. If you like it, you might as well try it.
Recipe Recommendations
- rice cake 1 bag
- minced garlic appropriate amount
- chicken essence appropriate amount
- hot and sour
- burn
- ten minutes
- simple
Steps for Pickled rice cake
1
Put the purchased hot and sour kimchi into a plate; tear off the outer packaging of the rice cake and place it into a plate.
2
Pour cold water into the pan, bring to a boil over high heat, pour in the rice cakes, cook for seven or eight minutes, until soft.
3
Remove the soft rice cake, soak it in cold water, and set aside.
4
Heat the pan with oil and saute the chives, ginger and garlic.
5
Pour in the kimchi and stir quickly until well.
6
Add appropriate amount of hot water, bring to a boil over high heat, and then pour in the processed rice cakes.
7
Add chicken essence to taste, and after it is seasoned, serve it out of the pot.