Korean Kimchi Fried Rice Cake Made by A Kitchen Cast Iron Pot Version
1.
Homemade Korean spicy sauce (made by adding apples, onions, garlic cloves, Korean chili sauce, Korean chili powder, light soy sauce, and fruit vinegar to a blender and crushing them. For details, please refer to the previous Korean cheese ribs)
2.
Cut the bought rice cakes into strips, put them in a pot and bring them to a boil. Add the rice cakes to a boil for 5 minutes to soften, turn off the heat, remove them and soak them in cold water to better increase the tenacity and taste of the rice cakes.
3.
Preheat the enamel pot on medium heat for two minutes, add a drop of olive oil, pour onions and saute until fragrant.
4.
Pour in the prepared shredded carrots and spicy cabbage and stir-fry. It takes about 2 minutes. Pour in an appropriate amount of water, cover and simmer.
5.
After boiling the water over medium heat, open the lid, pour the blanched rice cakes and stir, pour in the tuned Korean spicy sauce again and mix, cover the pot and let it sit on medium heat for five minutes.
6.
Just boil it in 5 minutes, and you can choose to sprinkle with sesame seeds according to your preference.
Tips:
Tips for making love from a kitchen:
1. The enamel pot has good airtightness, and the moisture is not easy to lose. Therefore, it must be two-thirds less than the ordinary pot when it is added.
2. The sauce is made by ourselves, adding apples, fruit vinegar, etc. in turn, so that the taste is more delicious.
3. This homemade Korean hot sauce is also suitable for Korean cuisine such as cheese ribs.
