1. Wash the nian gao strips and put them in a pot, add water that has not been used for the nian gao strips, and the amount of water is about 1-2 fingers higher than the nian gao strips.
2. When the water is boiled, turn to low heat, cook for 3 minutes and remove. If you use freshly made rice cakes, you can omit this step. If you use refrigerated bags for the rice cakes, blanch them with boiling water first. The spicy fried rice cakes will taste better.
3. Soak the blanched rice cake strips in cold water. This step can make the taste more resilient.
4. Then put the processed rice cake strips, Korean chili sauce and sugar into the pot, and pour half the amount of water that is less than the rice cake treaty.
5. Bring to a boil over medium heat, add 1/4 teaspoon of chili powder and mix well, then turn to low heat.
6. Stir-fry the rice cakes with a wooden spatula as they cook to prevent the bottom from sticking. Cook until the rice cake sticks are soft and add the washed and sliced carrots and onions.
7. Then add the washed and cut cabbage and fish cakes, and sprinkle with a small clove of chopped garlic.
8. After the vegetables are cooked and softened, sprinkle with chopped green onion and mix well before serving.
Tips:It is best to use Korean chili paste to make Korean spicy fried rice cakes because it is ruddy in color and not too spicy.
The amount of cabbage and carrots can be added according to your preference, a little bit more is fine.
