Korean Cheese Rice Cake Troop Pot

Name: Korean Cheese Rice Cake Troop Pot
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Rice cake; 100g pickle; 4 slices Luncheon meat; 6 slices Khumbu; 1 piece Enoki mushroom; 2 pieces Yuzi Tofu; 1/2 root squash; 4 Chicken wings; 1 package Hand-Pulled Noodle; 1.5 tbsp Korean Chili Sauce; 300ml water; 2g Instant Nori Strips; 1g White sesame

by KL Le Yoyo

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Recently, Korean-style fried cheese rice cake shops can almost be seen in the square, and there are particularly many people eating cheese rice cakes. First it was Korean barbecue, then army pot; now some Korean restaurants specialize in Korean cheese rice cakes, and I have eaten cheese rice cakes several times. They are really delicious.
There are often some Korean and Japanese cooking ingredients at home, such as Korean chili sauce, barbecue sauce, teriyaki sauce, soy sauce on rice bowl, and miso. When I want to make these dishes, I can use it anytime. I always eat Korean barbecue. I passed the army pot in a army pot shop a while ago. The army pot was very attractive, and I was drooling.
Think about the ingredients of the army pot are also some simple and easy to cook ingredients, so I tried a pot at home; I also added some chicken wings, and also added our favorite cheese rice cake. Don't underestimate this army pot, the weight is really not small, it fills our stomachs. The color of the soup is red and it feels very spicy. I can't actually eat it. There is not much Korean chili sauce. The main reason is that the kimchi is also a bit spicy.

Korean Cheese Rice Cake Troop Pot

1. Note: The ramen used is Korean ramen, kimchi is Korean kimchi, and rice cake is cheese rice cake.

Cut the zucchini into slices, cut the jade tofu into pieces, put the instant kelp in water and soak softly, and use other ingredients for later use.

Korean Cheese Rice Cake Troop Pot recipe

2. Put 300ML of water in the pot, add the soaked instant kelp and kimchi after the water is boiled

3. Bring the water to a boil again, add the Korean chili paste and mix it

4. Continue to cook on medium heat for 5-8 minutes

5. Cook the kombu and kimchi for 5-8 minutes, put in the chicken wings, cover and cook on high heat for 5 minutes

6. Boil the chicken wings for 5 minutes, add enoki mushrooms and zucchini, continue to cover and cook for 5 minutes

7. Then put the yuzi tofu and luncheon meat, cover and cook for 5 minutes

8. Tofu and luncheon meat are boiled for 5 minutes, then add cheese rice cake and ramen noodles and cook to your preferred softness. Add seaweed strips and white sesame seeds and serve.

9. All ingredients are easy to cook. When cooking, control the heat to avoid cooking too soft.

Tips:
1. You can choose the ingredients you like for the ingredients of the army pot, I added chicken wings;
2. Cheese rice cakes can be ordinary rice cakes.