How to make Korean spicy fried rice cakes? Are you going to buy any of those materials in the superm

Supermarkets can basically buy it, and if you can't buy it, just find something else instead.

The preparation of Korean spicy fried rice cakes.

Cut the rice cake into three sections horizontally and vertically into cylindrical strips.

Cut the onion and carrot into strips, cut the cabbage into cubes, mince the garlic and cut the shallots into sections.

Mix Korean chili paste, chili powder, light soy sauce, sugar, fish sauce, minced garlic and a little water to form a sauce and set aside.

Pour an appropriate amount of water into the pot, pour in the sauce and stir evenly, then bring to a boil over high heat.

Put in the rice cake. Cook over medium heat for 5 minutes until the rice cake floats.

Add the onion, carrots, cabbage and pepper and stir-fry until cooked.

After the soup is thickened, add the green onion and stir-fry evenly.

Sprinkle with white sesame seeds at the end.

Tips: Korean hot sauce looks red and seems to be very spicy, but it is not too spicy, so you can add the amount of Korean hot sauce and chili powder according to how spicy you are.

Korean, tteokbokki.

Ingredients: rice cakes, sweet or not spicy (sweet or not spicy is said to be something similar to fish cakes, anyway, it is a fish product, as for why it is called sweet or not spicy, I don't know!) If not, it doesn't matter, you can put some meat, I put some meat and grabbed it with tender meat powder), onions, carrots, cabbage, green onions, Korean chili sauce.

Not spicy, onions, carrots, cabbage shredded, green onions cut into inch pieces (I bought a long rice cake, I cut it into squares and quick to eat).

Onions and carrots are just a little fried (don't fry until cooked) and then pour in an appropriate amount of water, the amount of water is a cup, the amount of rice cakes is set by yourself, don't put too much water, because the cabbage will also come out of the water, don't cook a big pot like me.

Then put the sweet and spicy cabbage into the pot.

Cook until the water boils and add the right amount of Korean chili paste, my Korean chili sauce is plain. So add some sugar, if you use Korean-style sweet chili sauce, don't add sugar, because spicy fried rice cakes should taste sweet and spicy!

Continue to cook until boiling.

Then add the rice cakes.

Cook until the soup is dry and thick (because I put too much water, and the cabbage comes out of the water again, so I am depressed!) In order to eat delicious food quickly, I had to scoop out some water with a spoon and add some hot sauce! mm, learn a lesson! )

Finally, add the green onion and stir-fry evenly! Spicy in the pan!

It's delicious! Finally, let's talk about hot sauce.

Korean chili sauce has both plain and sweet flavors, and if you can't understand Korean when buying, you can use the marks to divide it.

Have you ever seen a green circular pattern in the upper right corner of the chili sauce, and that circular pattern indicates that it is a sweet chili sauce, and the Korean chili sauce is divided in the same way regardless of any brand. The original one doesn't have a green pattern, mm, remember?

Because I don't know how to do it, I've been thinking about it lately.

I hope you can learn.

The preparation of spicy fried rice cakes.

You need to prepare some rice cakes, an appropriate amount of Korean hot sauce, fish sauce, onions, shallots and tofu, a little sesame oil, cooked white sesame seeds, Korean hot sauce sugar, first cut the onion into thick strips, fish tofu in half, and then cut the shallots into segments, add an appropriate amount of water to the pot, then add some rice cakes, fish tofu, onions, and then add an appropriate amount of Korean hot sauce to boil and stir evenly, so that the hot sauce is completely dissolved, then add an appropriate amount of sugar, fish sauce to taste, cook over medium heat for about ten minutes, and cook until the soup is viscous, After turning off the heat, add some white sesame seeds, green onions, and sesame oil to eat, and generally if you want to make the spicy fried rice cake delicious, you must use some stock to cook.

Tricks for spicy fried rice cakes.

The taste of different materials for making spicy fried rice cakes is different, and the rice cakes themselves have no taste, so they need to be eaten together with other sauces and ingredients with strong flavors, so as to make the taste better, and it is a very good choice with some meat and vegetables, Korean hot sauce or bean paste can be.

If you want to make the spicy fried rice cake taste better, then you can make it with some stock with dried sardines, or you can add fish sauce to make the flavor richer, and if you want to make the flavor richer, you can also add some beef slices, vermicelli, boiled eggs or fish oil balls to make the ingredients richer and the taste better.

Material. 1 kg of rice cake, 3 slices of fish board, 1 pack of chili sauce, green onions, cucumbers, carrots (this part of the ingredients is color-matched, you can prepare the vegetables you want to eat), 1 teaspoon of beef powder or chicken powder (instead of monosodium glutamate), 3 tablespoons of sugar, 1 tablespoon of sesame seeds, 1 bowl of water about 250cc

Method. 1. Put in a bowl of water, then add rice cakes, chili paste, sugar, beef powder or chicken powder, and simmer for 3 minutes.

2. Add the fish plate and cook for another minute.

3. Turn off the heat and add the green onions, cucumbers and carrots and simmer for 10 seconds.

Material. Method.

After taking out the commercially available vacuum rice cakes, soak them in cold water to remove the outer layer of grease, or they can be scalded in water to speed up the ripeness.

Cook the stock for 15 minutes, strain the residue and set aside.

Put seasonings, rice cakes, sweet or spicy noodles, and winter noodles into the stock in order, and adjust the taste appropriately, and stir the ingredients from time to time to avoid burning and sticking to the pan.

When the cake is soft, add the onion and cabbage.

Korean-style chili sauce is available at major stores.

Simmer for 5 minutes, beat and stir the eggs before serving, then turn off the heat and serve.

Ingredients: A handful of rice cake strips.

3 boiled eggs.

3 fish cakes.

Half a green onion.

Fried food (optional) Appropriate amount.

Sauce Korean chili paste 1 tablespoon.

1/2 tablespoon of Korean paprika (coarse or fine).

6 teaspoons of sugar.

Light soy sauce 1 scoop.

Essence of chicken (optional) A little.

Steps: Step 1

Ingredients: (1) Half a green onion, half in half; Cut the other half into oblique slices, and the more green onions, the better.

2) Wash the rice cakes in strips.

3) 3 hard-boiled eggs.

4) Cut the fish cake casually.

5) Mix the sauce thoroughly.

Step 2: On medium heat, add cold water, add the seasoning and stir well, and add the green onion segments that are split in half.

Step 3: Regardless of whether the water is boiling or not, add rice cakes and boiled eggs directly.

Step 4: Add the fish cakes and continue to cook.

Step 5: Stir the bottom of the pot with a spoon from time to time to prevent it from sticking, and add fried food to the soup halfway through.

Step 6Continue to collect the juice, stir from time to time, and add the oblique green onions to the extent you like to reduce the juice.

Ingredients: Rice cake sticks, cheese-filled rice cakes, fish cakes, boiled eggs, onions, carrots, cuttlefish balls, salt, hot sauce, tomato paste.

Steps: Step 1: The rice cake you bought is sealed and packaged, broken off and soaked in water for about 10 minutes. I soaked the rice cake strips and the shiba rice cake together.

Step 2, the fish cake is a long strip, written into small pieces, not too small, easy to affect the taste, cuttlefish balls from the middle of the cut otherwise it is not easy to taste.

Step 3: Hot sauce and sauce. Just a little bit of carrots and onions, I didn't put too much because I didn't eat much for side dishes. I use a seasoned sauce, and if I use regular tomato sauce, I need to add a little sugar.

Hot sauceI used the rice cake sauce that I gave when I bought the rice cake. I think the difference between the rice cake sauce and the regular Korean hot sauce is that it has some sugar and some sourness. And this hot sauce is not too spicy.

Step 4: Burn oil in the pot, not too much, the taste will be greasy. Oiled the onion and carrot and stir-fried the rice cake until the onion begins to soften. I use salad oil, and I can't see the color change of the rice cake, just slightly soft.

Step 5: Add water and cover the rice cake. After less of the ingredients, there is not enough water, and it is easy to make the rice cakes soft and there is a bunch of soup. Add a spoonful of salt to taste.

The sauce and rice cake sauce used have salt in them, so just put a little less. I have an opinion of my own here. I didn't recommend putting pepper powder or pepper powder when I saw others teaching me to put it, and when I put pepper powder to eat, I will have a sense of home-cooked stir-frying.

Pepper will especially rob the flavor of the hot sauce. It's best not to let go.

Step 6: Wait for the water to boil slightly before adding fish cakes, cuttlefish balls and boiled eggs. Because fish cakes and cuttlefish balls will become soft after cooking for a long time, which will affect the taste, so it is best to wait for the rice cakes to start to soften before putting fish cakes. At this time, the water seems to be very small, so there is no need to add it.

Step 7: Add the hot sauce and sauce. I put all the bags of hot sauce I saw before, because I like to eat spicy rice cakes. Salt should be added less.

I put less sauce, about a tablespoon, and too much is too sweet. There's another problem here. I ate a very sweet fried rice cake outside, and it was really not delicious, and the more I ate it, the more I ate it, the more I felt diarrhea.

Step 8: After adding seasoning, change to low heat and simmer. During the period, use a spoon to stir in a circle along the bottom of the pot to avoid sticking to the bottom, and do not turn it over, which will make the rice cake ugly. Wait until the soup is almost gone, and leave it at the bottom.

If the rice cakes are starting to soften and hang their heads, there is still a lot of water, and there is still a lot of sticky soup, that is, there is too much water, and the juice can be reduced on high heat. Serve it and enjoy it.

Step 1: Prepare all the ingredients for making Korean spicy fried rice cakes in advance, 2 spoons of Korean chili paste, 3 cloves of garlic, 1 shallot, 1 spoon of sesame oil, 1 spoon of light soy sauce, appropriate amount of sesame seeds, 500 grams of rice cake, appropriate amount of Sprite and water. If you don't have it when you prepare Korean chili sauce, you can also use Haitian soybean sauce and garlic hot sauce instead, and it will taste good, but at this time, it may not be the taste of authentic Korean spicy fried rice cake.

Rice cakes can be made in the form of slices or in strips.

Step 2: Chop the prepared shallots and garlic and set aside. Take out a small bowl to prepare the sauce, first put two spoons of Korean hot sauce in the bowl, pay attention to the spoon not to use too big, if the personal taste is lighter, you can put a little less.

Add a spoonful of light soy sauce, a spoonful of sesame oil, 3 or 4 spoons of Sprite, stir the ingredients in the bowl with chopsticks or a spoon, heat the oil after the sauce is completed, and wait until the oil is hot, pour the chopped green onion and minced garlic into the pot and stir-fry until fragrant. Then pour the pre-prepared sauce into it and stir-fry.

Step 3: Wait until the pot is fragrant and then pour in an appropriate amount of boiling water, boil the water over high heat, pour the rice cake into it, continue to cook the rice cake over high heat, until the soup in the pot is thick, and then sprinkle some sesame seeds and green onion on top to adjust the color and seasoning, so that the delicious Korean spicy fried rice cake is completed.

Material. Rice cake.

Onions. Carrot.

Chinese cabbage. Spring onion.

Korean-style chili sauce (in fact, the usual chili sauce is also fine, add some sugar when cooking).

Method. (1) Shred onions, carrots and Chinese cabbage, and cut green onions into inch segments.

2) Put a little oil in the pot, stir-fry the onion and carrot until fragrant, and remember not to overcook.

3) Then pour in an appropriate amount of warm boiled water, and put the cabbage into the pot as well, and the amount of water is not too much.

4) After the water boils, add an appropriate amount of chili sauce (if there is no sweet chili paste, add some sugar, the taste will be better) and mix well.

5) Then add the rice cakes and cook for a while, then add the green onions, and cook until the soup is dry and thick.

Remove from heat and serve.

First of all, you have done your homework, cut the rice cake into small pieces, put the seasoning in it, and put the seasoning in it, and put the seasoning in whatever flavor you want to eat in the rice cake, and put the sweetness if you want to eat it, and put it sour if you want to eat it, and then continue to stir-fry the rice cake, and you can make it very delicious, and everyone can't eat enough.

Method. First of all, prepare all the materials first, so as not to be in a hurry.

Remove from the pan and stir-fry the oil and minced garlic until fragrant.

Add the cabbage and stir-fry slightly.

Then add the rest of the ingredients and stir-fry without too long because this kind of rice cake is easy to cook.

Then add all the seasonings! The amount of water depends on how much soup you want the spicy tteokboki to take, but if you add too much, don't worry, it will dry up if you simmer a little.

In fact, this dish is very simple and flexible, and you can put it in and stir-fry any dish you want.

1. Ingredients: 300g rice cake, half an onion, 100g fish fillet, 1 green onion, 2 boiled eggs, 1 spoon Korean chili paste, 2 teaspoons of chili powder, 2 tablespoons of soy sauce, 1 tablespoon of maltose water, 1 tablespoon of sugar, 2 tablespoons of cooking wine, 1 tablespoon of minced garlic, 280 ml of water.

2. Method: Steps.

1. Pour chili powder, sugar, Korean chili paste, water maltose, cooking wine, soy sauce and minced garlic into the pot.

Steps. 2. Pour 280ml of water.

Steps. 3. Over medium heat, stir the seasoning until it is even, and boil until the water boils.

Steps. 4. Add the rice cake, half a green onion, onion and fish fillet, stir well.

Steps. 5. Keep boiling until the water in the pot has evaporated to half of its original amount.

Steps. 6. Boiled eggs, pour in the peeled eggs, and the remaining half of the green onion, and stir well.

Step 7, remove from the pot, put on a plate, and the authentic Korean spicy fried rice cake is completed!

A brief introduction to the Korean kimchi recipe, which is great to eat with spicy fried rice cakes!

Steps. 1. Select fresh cabbage with bright color and no insect eyes, gently separate the cabbage by hand after removing the roots, divide it into four parts, rinse and drain the water.

Steps. 2. Put the cabbage in a container, evenly sprinkle the sea salt and gently press it with a flat plate to make the salt juice even, turn it up and down once in 6 hours, rinse it with water after 6 hours, and dry the rinsed cabbage to dry it naturally and set aside.

Steps. 3. Peel the ginger, mash the garlic into a puree, cut the radish, shallots, and onions into shreds, and cut the leeks into segments, and then put them all into a container, mix the cooked flour into a paste, pour it in, and then add an appropriate amount of shrimp oil, chili powder, and shrimp paste and stir well.

Steps. Fourth, put the cabbage with dry moisture on the cutting board, evenly spread the seasoning from the inside to the outside in each layer of cabbage leaves, and finally use the outermost leaves of the cabbage to hold the whole cabbage tightly and put it in the jar and seal it, and ferment for 3 5 days before eating.