Korean spicy rice cakes
I remember seeing a rice cake shop before, but every time I went to eat, it didn’t open, and I was greedy, so I bought my own recipes and made them every day ^_^
How to make Korean spicy rice cakes
Step 1
1. Cut the onion and carrot into thin strips and set aside. 2. Prepare semi-finished finger-shaped rice cake strips and Korean hot sauce packets. 3. Boil a large pot of water over high heat, add rice cake strips when boiling; Reduce heat to medium-low heat and bring to a boil again, add a small amount of cold water. 4. Cook three times until all the rice cake strips float and turn off the heat. 5. Use a slotted spoon to scoop up the rice cakes and put them in a draining basket. 6. Rinse the rice cakes with cold water, rinse until they are not sticky and non-sticky, then drain the water and set aside. 7. Pour a little oil into the pan, add shredded onions and carrots, add a little salt to taste, and stir-fry until the vegetables are soft. 8. Pour the cooked rice cake strips into the pan and add the hot sauce. 9. Add an appropriate amount of water and stir-fry the rice cakes and shredded vegetables evenly. 10. When the rice cakes have collected juice until thick, turn off the heat and take it out of the pot. 11. Put the fried Korean spicy rice cakes on a plate and eat them beautifully! (Note: Chopped green onions can be added ^_^ according to personal preference)
Cooking tips for Korean spicy rice cakes
1. Because freshly cooked rice cakes are sticky, they must be rinsed with cold water until they do not stick. 2. Shredded vegetables don’t need to be overcooked, because they have to be cooked with rice cakes later, otherwise they will be too ripe and rotten and not good-looking.