)
1. Materials ready
)
2. Prepare the seasonings (I should have used Korean sweet chili sauce. My house just ran out of it, so I replaced it with other sweet chili sauce. The taste is not as good as Korean sweet chili sauce...)
)
3. Shred the cabbage, cut the ham into strips, and rinse the rice cake strips into pieces.
)
4. Start the pot and pour a small amount of oil into the pot (the oil must be small, otherwise it will cook out greasy)
)
5. Pour in the cabbage and stir fry, add half a teaspoon of salt and stir evenly until the vegetable becomes softer.
)
6. Pour the rice cakes and stir-fry evenly, about 1 minute.
)
7. Add a large bowl of water, the ratio of water to rice cake is 1:1, not too much, not too little~
)
8. Then quickly add an appropriate amount of sweet and spicy sauce (I used more than half a bottle...) and a spoonful of Korean-style soybean paste (if you don’t have it, don’t add it) and stir-fry evenly. After adding an appropriate amount of salt and chicken essence, sprinkle a little sugar. Stir well, cover and simmer for about 1 minute.
)
9. Until the water bubbling, quickly add the ham strips and stir-fry for 30 seconds, then simmer for 1 to 2 minutes.
)
10. The fragrant family version of Korean rice cake is out of the pot~~~ Hurry up and taste it~
)
Tips:1. If you can't buy strips of rice cakes, you can use round slices, but the strips taste better~
2. Just use the remaining half of ham and half of cabbage at home. If you don't want to add ham, you can add some other vegetables. Adding cabbage to eat together is a bit like eating Korean kimchi, hehe!
3. It will taste better with Korean sweet chili sauce, while other sweet chili sauces will taste slightly sweeter and sour. If you don't like the sweet taste, don't add sugar when cooking! ^_^
