Fried rice cake is a specialty snack in Korea, which can be said to be a household name, and the food has no boundaries. This delicious food is popular in many places. I used to know some of it when I was in Qingdao. It is said to be fried rice cake, but it is actually a process of making rice cake. Strips of white rice cake are put into water, fish cake is added for flavor, and other seasonings are added. In particular, the "famous" Korean hot sauce, which turns red when cooked and tasted, makes you crave for it, and tastes sweet, spicy, soft and sticky without being oily or greasy, making it very tasty.

The Korean hot sauce, which is the soul of the fried rice cake, is a unique Korean hot sauce made from fine red chili powder, fermented dried bean powder, cooked glutinous rice and salt mixed according to a recipe and sealed in an altar for three months.

In our country, rice cake has a beautiful meaning of "rising year after year". They have been eaten since ancient times, especially during the New Year. In many areas, they are used for cooking and the whole family will have a great time. This "fried rice cake" is red and delightful, so you can learn how to make it, change the taste, try different flavors, because it is really delicious.

Fried rice cake is characterized by attractive color, sweet, spicy, soft, non-greasy and tasty.

Come and see how to make this delicious.

Ingredients rice cake strips 300g (almost 27-8 segments), 2 fish cakes, 8 quail eggs, 1 green onion, cabbage 1/4.

Seasoning Korean hot sauce 20g, soy sauce 20g, sugar 20g, 10g chili powder, 10g fish sauce, chili pepper 10g.

[Specific process]

(1) rice cake strips long, if long, break it into 6cm-long (convenient and delicious), tear into strips and spare, fish cake cut into small pieces and spare, green onion cut into horseshoe-shaped pieces and spare, cabbage cut into large pieces and spare.

(2) Add water to the pot, bring the quail eggs to a boil over high heat, then boil over medium-low heat for about 4 minutes. Remove the quail eggs to cold water to stimulate the peeling, then remove and peel and set aside. You can cook more here, just add a couple of fried rice cakes.

(3) Add water that has not passed the rice cake strips in the pot (don't use an iron pot, it's better to use a thick pot or a non-stick pot, you are afraid of sticking during the cooking process), add the hot sauce, bring it to a boil over high heat, put in the rice cake strips, bring it to a boil again, add the soy sauce, sugar, chili powder, fish sauce, and pepper, and stir to mix well, and then add the rice cakes, quail eggs, scallions, and pepper. All kinds of ingredients absorb the flavor of the sauce, the soup becomes sticky, wrapped in the rice cake strips, making it very appetizing to look at. Then turn off the heat, take it out and put it on a plate, the delicious "fried rice cake" is ready.

[Tips]

(1) The quail eggs in the fried rice cakes can also be replaced by eggs, and smaller quail eggs are more suitable here.

(2) Adding fish cake to the fried rice cake to enhance its flavor will add flavor and texture. Some people like to boil the base soup with dried small fish first, then add the spicy sauce to cook. This also depends on personal preference. I didn't use it here. I think the above sharing way tastes better and is more in line with the public taste.

(3) The amount of chili powder and pepper added during cooking can be adjusted according to your preference. Those who like spicy can put more, those who don't like spicy can put less.