Korean rice cakes
Delicious tteokbokki! It is recommended to use the kind of rice cakes that are quick-frozen in the freezer, which will be stickier and more glutinous than the ones on the regular shelf! You can use Internet celebrity Zhixin rice cake
The practice of rice cakes
Step 1
Shred onions and carrots, chop the cabbage (not too small). Sauté the onion in a little oil and add the shredded carrots
Step 2
Add cabbage, stir-fry, you can add a little light soy sauce.
Step 3
Take another pot, put the quick-frozen rice cakes in the boiling water, and pour the slightly scalded rice cakes into the wok
Step 4
Add two spoonfuls of Korean hot sauce, followed by about a spoonful of Korean miso sauce, which can be quantified according to personal taste, or can be left out.
Step 5
Add a spoonful of sugar, if you like to eat sweeter, you can add a little more. Be sure to add sugar to enhance freshness! Change the heat to medium and simmer for a few minutes, stirring halfway through to avoid sticking to the pan~
Step 6
Then turn on the heat to collect the juice, the amount of juice also depends on personal preference, some people like to eat soup, some people like to be a little drier, you can decide by yourself~ At this time, you can also put boiling water in the instant noodles that have been blanched, which is also very good~ Remove from the pan
Cooking techniques for rice cakes
I really want to emphasize that it is recommended to freeze rice cake strips, or fresh rice cake strips, ordinary hard hot pot rice cakes are not delicious at all, I have tried it several times before and it is not this delicious~