Korean rice cakes are usually fried. First of all, this Korean rice cake is different from China rice cake, and even different from Japanese rice cake. It is not only different in shape (as we all know, Korean rice cakes are round and long), but also sticky rice, that is, rice made by beating and processing. Therefore, the taste of Korean rice cakes is different from that of China rice cakes. It's not very sticky. Although it is not as thin and crisp as China rice cakes, it has good elasticity. Even if you leave it for a long time, it won't go bad. It tastes very good and delicious.
The way to do this is to boil the rice cake strips first, and then you can tear the rice cake strips into small pieces directly by hand. Then pour two bowls of water into the iron pot (only water, no oil), which is almost the amount of water for frying a plate of rice cakes. Dig two tablespoons of Korean Chili sauce and Korean Chili powder (that is, coarse Chili powder used to make kimchi)?
In fact, this kind of Chili powder is not particularly spicy, but its color is very red and beautiful. Add it according to the spicy degree you eat. The hotter the rice cake, the better it tastes. After boiling, add mushrooms and rice cakes to continue boiling. Add seafood chop suey. I bought frozen chop suey from the supermarket, which is very convenient. If not, put some shrimps, squid, etc. you like, or don't put them. When it is dry, add pickles and vegetables you like. I will add shredded cucumber, and then sprinkle with salt, sugar and fish sauce to taste. ? Finally, when the soup thickens, pour in a tablespoon of olive oil and stir-fry until it gets better. ?
This is why delicious Korean rice cakes are so popular with China people.