Cheese Kimchi Rice Cake Exclusive
Chewy rice cakes simmered with kimchi and Korean chili paste, then topped with melted mozzarella for a spicy, gooey, satisfying one-pan dish.
Instructions
- 1
Cut the spicy cabbage into shreds.
- 2
Rinse the rice cake with water for a while to make it easier to tear apart, and soak it in cold water for 3–5 minutes.
- 3
Mozzarella cheese is thawed, and you can do without cheese slices.
- 4
Dilute an appropriate amount of Korean-style spicy sauce with water.
- 5
Heat the frying pan, pour in the oil, first add the kimchi and stir-fry, then add the rice cakes, Korean chili paste, and an appropriate amount of water and stir-fry evenly.
- 6
When the sauce becomes thick, add the mozzarella cheese, turn off the heat, cover, and let it sit for 5 minutes until the cheese melts.
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Ingredients
Main Ingredients
- rice caketo taste
- Spicy Cabbageto taste
- Mozzarella cheeseto taste
Seasonings
- Korean spicy sauceto taste