Korean fried rice cake

Overview

In the past, fried rice cakes were only eaten during the Chinese New Year, but now the production method of rice cakes has improved and uses vacuum packaging, which is not easy to rot and mold, and can be eaten all year round. The rice cake is made from glutinous rice and has strong stickiness, so when slicing it, don’t cut it too thick as it will not be tasty, but if it is too thin, it will be too soft and have no bite. The rice cake is delicious when fried. However, if your digestion is not good, it is better to eat less!

Tags

• staple food
• home cooking
• meters
• korean hot sauce
• onions
• white sugar
• bell pepper
• ketchup
• rice cake
• salt

Ingredients

Steps

1. 1 Cut onions and bell peppers into cubes and set aside. Cut the refrigerated rice cakes into slices, blanch them in boiling water for 2 minutes, pour out the boiling water in the pot, take them out and soak them in cold water for later use.

   

2. 2 Heat oil in a pan, add onions and stir-fry until fragrant, then add bell peppers and continue stir-frying.

   

3. 3 3Then add Korean chili sauce, tomato sauce, a little sugar and salt,

   

4. 4 After the sauce is stir-fried, add the soaked rice cakes and cold water, cook over medium heat until the rice cakes become soft and the soup is slightly thick, then serve (you can also sprinkle some white sesame seeds).