My Korean KitchenEasy Korean Spicy Rice Cakes
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Ingredients
Serves 2- 1 stalk spring onion (chopped)
- 1 tsp minced garlic
- 1/2 medium onion ((75 g / 2.7 ounces), thinly sliced)
- 2 cabbage leaves ((145 g / 5.1 ounces), sliced into medium size strips)
- 2 fish cake sheets ((105 g / 3.7 ounces), sliced into medium size pieces)
- 1/3 cup water
- 1/2 tsp Korean chilli powder ((Gochugaru))
- 2 Tbsp Korean chilli paste ((Gochujang))
- 2 Tbsp raw sugar
- 300 g rice cakes
- Some cooking oil (- I use rice bran oil)
- Some toasted sesame seeds (to garnish)
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Steps
- Step 1
Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
- Step 2
Add the cabbage and stir until it softens.
- Step 3
Add the rice cakes, fish cakes and the seasoning sauce. Mix them well and stir until the rice cakes and fish cakes cook through (about 2 mins). Reduce the heat to low.
- Step 4
Add the spring onion. Stir it quickly. Garnish with some sesame seeds and serve.
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Pre heat a wok/skillet on medium high heat until well heated. Add some cooking oil and the onion. Stir it until the onion softens.
Source: My Korean Kitchen
