Korean Seafood Kimchi Rice Cake
by Cooking woman snacks
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Half a pack of finger rice cakes
2. First boil the finger rice cakes until soft, then transfer them to a basin of cold water and separate them.
3. For one squid, remove the film on the surface and cut into strips.
4. Boil it in a pot of boiling water and remove it for later use.
5. 2 tsp of shrimp paste
6. 2 tablespoons tomato chili pepper sauce
7. Open the back of the prawns to remove the shrimp glands and clean them for later use.
8. Wash the baby stalks and cut them into thin strips. If there are onions, add some shredded onions.
9. Add oil to the pot to heat up, stir-fry the stalks in the pot until soft,
10. Add half a bowl of kimchi juice and 2 tablespoons of tomato chili sauce. Stir well.
11. Add rice cakes, squid,
12. Put the prawns in the pot and see how much the soup is. If the soup is not enough, add a small bowl of water, taste the taste, add salt and sugar to taste according to your preference, and simmer until the soup is thick. You can add some green garlic.
