Korean Rice Cake

Name: Korean Rice Cake
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Rice cake; 150g Pork belly; 3 spoons Sweet chili sauce; 1 teaspoon MSG; a little salt; a little Black sesame; 1 package Korean Spicy Cabbage; 1 piece onion

by Bean Emperor Boiled

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

On Weibo, the editor of our station beauty reminded me of those on the banks of the Taihu Lake.....
Oh no! It's the guy who fried rice cakes downstairs. Actually, I want to say that the person in that building and the scene was me that year...
Oppa! What do you want from the Lun family...
Do it if you want! The appetizer of rice cake with spicy cabbage is like this Smecta...

Ingredients

250g Rice Cake
150g Pork Belly
3 spoons Sweet Chili Sauce
1 teaspoon Msg
a little Salt
a little Black Sesame
1 package Korean Spicy Cabbage
1 piece Onion

Korean Rice Cake

1. You can cut the nian gao strips as you like, or it is more convenient to buy the thumb nian gao directly

2. One onion was cut and washed

3. Kimchi, Smecta’s favorite in Korea, on the tip of the tongue, delicious kimchi, kimchi or kimchi

4. Wash and thin pork belly

5. Start making the pot, boil the water, boil a little oil, pour the rice cake strips and boil for 1 minute (adding oil can prevent the rice cakes from sticking together for a while), then pour out

6. Stir fragrant pork belly with a little oil under the pan (stir until the pork belly is slightly browned)

7. Pour down onions and spicy cabbage

8. Put a bowl of water and add rice cakes and MSG salt (a little bit of salt, the kimchi itself will be salty or not) and sweet chili sauce (what if there is no sweet chili sauce? Then use chili and tomato sauce as delicious)

9. Stir fry and cook until the water is sticky and dry (if you like more red and bright, then add more sweet chili sauce or add some ketchup is also OK)