1, Ingredients:

300g rice cakes, half an onion, 100g fish fillets, 1 green onion, 2 hard-boiled eggs, 1 tablespoon of Korean chili sauce, 2 tablespoons of chili powder, 2 tablespoons of soy sauce, 1.5 tablespoons of water maltose, 1 tablespoon of sugar, 2 tablespoons of cooking wine, 1 tablespoon of minced garlic, 280 ml of water.

2. Directions:

Step 1: In a pot, pour in chili powder, sugar, Korean chili sauce, water maltose, cooking wine, soy sauce and garlic.

Step 2: Pour 280ml of water.

Step 3: On medium heat, stir the seasonings until well blended and cook until the water boils up.

Step 4: Add the rice cakes, half the spring onions, onions and fish fillets and stir well.

Step 5: Keep cooking until the water in the pot evaporates to half its original volume.

Step 6: Boil the eggs, pour in the peeled eggs, and the remaining half of the green onion, and stir well.

Step 7: Remove the pan from the oven, plate, and the authentic Korean spicy fried rice cake is done!

A brief introduction to Korean kimchi, which is great with spicy fried rice cakes!

Step 1: Pick fresh cabbage that is bright in color and free of bug eyes, remove the roots and gently separate the cabbage into four parts, then rinse and drain.

Step 2, put the cabbage in the container, evenly sprinkled sea salt with a flat plate gently pressed to make the salt juice evenly, 6 hours of up and down once, and then after 6 hours with water, rinse, rinse the cabbage after drying naturally control the water to be used.

Step three, ginger peeled, garlic mashed into a puree, radish, green onions, onions cut into julienne, leeks, but section, and then all put into the container, the cooked flour into a paste poured into the appropriate amount of shrimp oil, chili powder, shrimp paste and stir well.

Step four, put the water control of dry cabbage on the board, put the matching seasoning evenly from inside to outside smeared in each layer of cabbage leaves, and finally with the most outside of the cabbage leaves to hold tightly the whole cabbage into the altar sealed, fermentation 3 ~ 5 days can be eaten.

References

15-Minute Korean Spicy Fried Rice Cake. Next Kitchen[cited 2017-12-25]