Shred tempura, onion, carrot and cabbage, and cut onion into inches.
Generally, fried rice cakes are not fried, but boiled. I asked him to fry onions and carrots in oil first.
Stir-fry the onions and carrots for a while (don't fry them until they are cooked), and then pour in the right amount of water. My water quantity is one cup (the quantity of rice cakes is about 20 pieces per person).
Boil until the water boils, and add appropriate amount of korean chili sauce. My Korean Chili sauce is sweet, without sugar. If you use the original Korean Chili sauce, you need to add sugar!
Because the spicy fried rice cake tastes sweet and spicy!
Boil until it boils.
Then add rice cakes.
Cook until the soup thickens.
Alternative
I must seriously talk about the practice of fried rice cakes, because I have seen a demonstration by a Korean aunt before, which completely gave me a breakthrough understanding of the practice of fried rice cakes in Korea.
First of all, this Korean rice cake is different from China rice cake, even different from Japanese rice cake, not only in shape (as we all know, Korean rice cakes are long and round), but also on glutinous rice, that is, rice, which is beaten. So the taste of Korean rice cakes is different from that of China rice cakes. Although it's not sticky, it's not as delicate as China rice cakes, but it's very elastic and won't rot even if it's kept for a long time. It's Q-shaped and tastes good.
Let's talk about the practice again. Cook the rice cake strips a little first, and then you can tear them into small pieces directly by hand.
Then pour 2 bowls of water (only water, no oil) into the wok, which is almost the amount of water for frying a plate of rice cakes. Dig two spoonfuls of Korean Chili sauce and Korean Chili powder (the kind of coarse Chili powder used to make kimchi). In fact, this kind of Chili powder is not particularly spicy, but the color is particularly red and beautiful. Add it according to how spicy you eat. The hotter the rice cake, the better it tastes.
After the water is boiled, add mushrooms and rice cakes to continue cooking. Then add seafood chop suey. I bought frozen chop suey from the supermarket, which is very convenient. If not, put some shrimp, squid and the like you like, or don't put them.
When it's almost dry, put pickles and favorite vegetables, and I'll put shredded cucumber. Then sprinkle with salt, sugar and fish sauce to taste.
Finally, when the soup thickens, pour in a tablespoon of olive oil and stir well.