Korean Spicy Stir-Fried Rice Cakes

I use this sauce, Korean-style hot pot seasoning sauce. One packet can stir-fry a large plate, and the back of the packaging also has instructions, which is very convenient. I also took a look at it for reference.

This is the amount of sauce for one small bowl. It already contains all the seasonings, so with this one bowl, you don't need to add any extra seasoning. If you can't eat a large plate, then use half of it; one packet of seasoning can be used twice.

Prepare the ingredients: about a quarter of an onion sliced into strips, a little shredded carrot, and of course, you can also use other vegetables, such as cabbage. Prepare some fish cakes and fish tofu, etc., and you can add them according to your own taste. The most important thing is to have the rice cake strips ready.

Add a bit more water to the pot and bring it to a boil over high heat. Put the rice cake strips and fish tofu in first and cook until done, about three minutes. Once the ingredients have puffed up, they can be taken out.

Use another pot, add a small amount of water, bring it to a boil, put in the cooked rice cakes and fish tofu, add a packet of Korean hot pot seasoning sauce, stir evenly, simmer on low heat, and keep stirring the rice cakes because they are easy to stick to the pot.

After the sauce has thickened, add the shredded onions and shredded carrots, stir-frying continuously for about two minutes. Once the vegetables soften, you can take it off the heat and plate it.

Wow, a whole big plate full! Sprinkle a little white sesame on the surface, then add some crushed seaweed for decoration. Doesn't this look even more like the Korean spicy stir-fried rice cakes you buy than the real thing?

Each piece of rice cake is coated with sauce, and the taste is absolutely amazing. The balance between sweet and spicy is just perfect! I think I will never order spicy stir-fried rice cakes for delivery again~