Korean hot sauce fried rice cakes
Materials: 500 grams of rice cakes in water mill, 1 green pepper, half of an onion, half of a carrot, 45 grams of Korean hot sauce, 2 grams of salt, 60 ml of water, 45 ml of salad oil
Steps:
1, Peel the carrots and cut them diagonally into pieces.
2. Stand the diagonal on a chopping board and cut into diamond-shaped slices with a knife.
3, green peppers cut hobnail pieces.
4, onion cut into strips, the rice cake first blanched in boiling water.
5, the pan in a moderate amount of oil, oil heat into the onion sautéed until slightly softened.
6, add carrots and stir-fry until slightly softened.
7: Add the blanched rice cakes into the pan and stir-fry well.
8: Dilute the Korean hot sauce with a little of the water used to blanch the rice cakes, pour it into the pan and stir-fry for 2 minutes.
9: Add bell peppers, add a pinch of salt and stir-fry for 1-2 minutes.
Cold noodles with Korean-style spicy sauce
Ingredients: 180 grams cooked buckwheat noodles, 10 grams shredded onion, 1/4 pear, 15 grams shredded cucumber, 10 grams shredded red radish, 20 grams kimchi, 1/2 teaspoon mashed ginger, 1/2 teaspoon mashed garlic, 2 tablespoons of Korean spicy sauce, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 3 tablespoons of cold water
Steps:
1. Add all the seasonings, ginger paste and garlic paste to the cold water and mix to form a noodle sauce and set aside.
2. Slice the pears finely; cut the kimchi into small pieces and set aside.
3. Toss the sauce from step 1 with cooked soba noodles, fill a bowl and top with other ingredients.