Spicy fried rice cake is one of the classic Korean dishes. The soup of red glutinous rice is very attractive. The slender rice cake is very Q-bomb. It tastes a red soup. It is sweet and sour. It is very palatable. . . . . . The process used used Korean hot sauce. This chili sauce is not the same as our traditional hot sauce. The color is very red. It is very scary at first sight. In fact, it is not very spicy and not spicy at all. Spicy sweet, very appetizing. With this spicy sauce, the rice cake that is fried is also delicious, so don't have a flavor. In fact, the spicy fried rice cake is not fried, but boiled out, the oil is less, so it is healthier to eat.
After the small rice cake is opened, it is soaked in clear water for a while, and the onions, carrots and kimchi are cut into silk.
Pour a little oil into the pot. When it is cooked to 50% heat, add the carrot and the onion and stir-fry. Add the kimchi and stir-fry until it is ready.
Pour 500 ml of water into the pot. After the fire is boiled, add the Korean chili sauce and mix well with chopsticks.
After the water boils again, add the soaked small rice cake and cook until the soup is quickly dried to a thick form.
Add the fried carrot, onion and kimchi, stir fry with a spatula (to prevent the bottom, you need to use a spatula to shovel), add the right amount of salt according to your taste. Sprinkle some cooked white sesame seeds under the plate.
1. Before frying the rice cake, soak it in water, so that the rice cake is not easy to stick. 2, Korean chili sauce itself has a sweet taste, so there is no need to add additional white sugar.