Simple Korean Stir-fried Rice Cakes for 2-3 People

Name: Simple Korean Stir-fried Rice Cakes for 2-3 People
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1 pack rice cake; 2 stick Carrot; 1 piece Onion; to taste Cabbage leaves; 1 piece Green onion; to taste Fish cake or fish tofu; to taste, optional Spicy Cabbage Soup and Spicy Cabbage; 100ml Stir-fried rice cakes with spicy sauce; 20g white sugar; 3g table salt; to taste light soy sauce; to taste cooking wine; to taste Roasted white sesame

Korean-style tteokbokki homestyle version: chewy rice cakes tossed with onion, cabbage, carrot and fish cake in a savory-sweet soy-based sauce that clings glossy to every bite.

30 minNewEasy Snacks Stir-fry Sweet Spicy

Instructions

1
Prepare the ingredients: slice the carrots, tear the cabbage into bite-sized pieces, cut the onion into wide strips, cut the green onion into sections, and slice the fish tofu (or cut the fish cake into bite-sized wide strips).
2
Heat a cold pan with oil, and once hot, add the onion and stir-fry until fragrant.
3
Add the carrots and stir-fry.
4
Add the cabbage and stir-fry until it becomes soft.
5
Add an appropriate amount of water and boil on high heat; do not add too much at once.
6
Add an appropriate amount of light soy sauce and cooking wine.
7
Add white sugar and mix evenly.
8
Add rice cake, fish tofu (fish cake), and green onions, and mix evenly.
9
Add kimchi soup to increase sourness; if you don't have it, you can skip it.
10
Add kimchi to increase the sourness; if you don't have any, you can skip it. Mix evenly.
11
Add the entire pack of stir-fry rice cake spicy sauce and mix well.
12
Keep stirring to prevent sticking, cook on high heat to reduce the sauce, and taste before serving, adding salt as needed.
13
After plating, sprinkle with roasted white sesame seeds and it is ready to serve.
14
The leftover soup can also be used to cook instant noodles, and those who like cheese can add cheese as well.