Korean Sauerkraut Fried Rice Cake

Name: Korean Sauerkraut Fried Rice Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice cake; 200g Sauerkraut; 80g Cooked pork belly; 1 tablespoon Korean Hot Sauce; 50g onion; Some garlic

by Wanshanhong

4.6 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

3

Fortunately, I got the trial of the water mill rice cake from Gourmet Jiebawang Supermarket. After receiving it, I made a fried rice cake. The cooked rice cake is soft and non-sticky, which is really good! Today’s stir-fried rice cakes are seasoned with Korean chili sauce and paired with sauerkraut. The Korean chili itself is not very spicy and slightly sweet. It is paired with sour and sour cabbage. I found that Korean chili sauce and sauerkraut are really a perfect match. The hot and sour sweetness is just right after it is finished, and the rice cake is also very delicious after absorbing the soup. Because I also added a little cooked pork belly, the best way to eat it is to sandwich rice cakes, sour cabbage and meat at the same time, and eat it in one bite. It is sour and spicy, and the rich taste and texture are really satisfying.

Ingredients

Korean Sauerkraut Fried Rice Cake

1. This is the Yongmiyi rice cake provided by Bawang Supermarket

2. Rinse the sour cabbage with water and filter the water for later use. The sauerkraut I used is not salty. If the sauerkraut is salty, you can rinse it with more water to avoid being too salty.

3. Cut the rice cake into sections first, then cut into thin slices

4. Put a little oil in the pan, slice the pork belly and stir fry. I just have cooked pork belly at home, so I used cooked or raw pork.

5. Fry the meat until it is oily, add minced garlic and onion and stir fry to get a fragrant flavor

6. Put in a spoonful of Korean hot sauce

7. Stir-fried to the state of red oil

8. Add 1 small bowl of boiling water

9. Add sauerkraut

10. Put in the rice cake slices.

11. After the high heat is boiled, the low heat stews the sauce and the soup becomes less

Tips:
1. I cut the rice cake into thin slices, so there is no blanching. If you like a bit thicker, you can cook it first and then fry it.
2. Korean hot sauce has a salty taste, so there is no need to add salt and other seasonings.