YearRice cakeOriginally a traditional festival food eaten during the New Year, it has gradually become popular and is occasionally eaten.One good way to eat rice cake is to stir-fry it. This method is also quite popular, but in our neighboring country, Korea, stir-fried rice cake is more common. The methods for making Korean stir-fried rice cake are different from ours.

Korean Stir-fried Rice Cake

IngredientsPreparation

Rice cake 150g,OnionGreen onionCarrotEach 50g, FishCake100g, Appropriate amount of sesame oil, Appropriate amount of salt, 2g of sugar, Korean styleChili sauce20g,Soy sauce10g,Black pepper2g,Chicken powderA little, Appropriate amount of green onion.

Steps

1. Cut the rice cake into pieces, cut the fish cake into strips, chop the onion andcarrotWash and slice;

2. Heat sesame oil in a wok, add onion and carrots, and stir-fry until fragrant;

3. Then add Koreanchili sauce,soy sauce, sugar, salt, and water, and cook for 2 minutes;

4. Add the rice cake and fish cake, add black pepper, and cook over high heat, then reduce the heat and simmer until the sauce thickens, addsesame seedsand green onions.

Tips

Do not make the sauce too dry, you can dip the rice cake in the sauce.

Home-style Korean Stir-fried Rice Cake

Ingredients Preparation

1 package of Korean rice cake, 1 onion, 50g of carrot, appropriate amount of Korean chili sauce,largewhite cabbageAppropriate amount, appropriate amount of green onion.

Steps

1. Heat oil in a pot, add onion and carrots, and stir-fry until fragrant, then add an appropriate amount of water;

2. Add the large white cabbage, cook until softened, then add an appropriate amount of Korean chili sauce, and cook until the sauce turns red;

3. Then add the rice cake strips, cook until the rice cake softens, and stir-fry to prevent sticking;

4. When the sauce is almost cooked, add an appropriate amount of green onion, and cook for a while before serving.

Tips

Korean chili sauce already has salt, so you don't need to add more salt.

Korean Stir-fried Rice Cake Recipe

Ingredients Preparation

Chicken legsmeat, 1 package of Korean rice cake, appropriate amount of Korean white cabbage, a little red pepper, appropriate amount of onion, green onion,soy sauce, sesame oil, cornstarch, appropriate amount of Korean chili sauce, appropriate amount of sugar.Steps

1. Cut the

chickeninto small pieces, add sugar, soy sauce, cornstarch, and sesame oil, and marinate for 15 minutes;2. Cut the white cabbage

and red pepperand onion into thin strips, and cut the green onion into pieces for later use;3. Heat oil in a wok, add the marinated chicken and stir-fry until cooked, and set aside for later use, blanch the rice cake in hot water and set aside for later use;

4. In another wok, heat a little oil, add onion and stir-fry, then add the white cabbage and red pepper and stir-fry;

5. Then add the previous chicken, stir-fry, and add an appropriate amount of water to cover the white cabbage, and add chili sauce to simmer;

6. When the water boils, add the rice cake, and simmer for 5 minutes, add the green onion, and serve.

Tips

White cabbage is actually the same as Savoy cabbage.

Gai lan is actually Napa cabbage.