Korean seafood kimchi rice cake

Overview

How to cook Korean seafood kimchi rice cake at home

Half a pack of finger rice cakes
First boil the finger rice cakes until soft, put them into a basin of cold water and separate them.
For one squid, remove the film on the surface and cut into strips.
Blanch it in a pot of boiling water, take it out and set aside.
tsp shrimp paste
tablespoons tomato chili pepper sauce
Open the back of the prawns in appropriate amounts, remove the glands, clean them and set aside.
Clean the baby cabbage stems and cut them into thin strips. If there are onions, you can add some shredded onions.
Heat oil in a pot, add the vegetable stems and fry until soft,
Add half a bowl of kimchi juice and 2 tablespoons of tomato chili sauce. Stir well.
Add rice cakes, squid,
Put the prawns into the pot and check the amount of soup. If the soup is not enough, add half a bowl of water, taste it, season with salt and sugar according to your preference, and simmer over low heat until the soup is thick. You can add some green garlic segments.