Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth!

Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth!

Overview

The traditional Korean fried rice cake is made by frying the side dishes and then boiling the rice cake. This will make the surface of the rice cake sticky, which is called non-dry rice cake in Lanzhou dialect! , there is no hot and fried feeling. So those who don’t like this sticky texture (like me~) can try my improved version and don’t worry about the rice cake not being tasty~ because the sauce will wrap the rice cake~~

Tags

Ingredients

Steps

  1. If the rice cakes are sliced into slices, you can ignore this step~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 1

  2. This step cannot be ignored ~ because this is the key to making the rice cake crispy on the outside and tender on the inside, that is: Pour a little oil into the pot, after the oil is hot, add the rice cake slices

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 2

  3. Make both sides of the rice cake golden~~~take it out and set aside~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 3

  4. Pour a little oil into the pot, heat the pot and cold oil ~ put the onions into the pot and sauté ~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 4

  5. If you think Korean sweet chili sauce is not spicy enough (like me~) you can add a spoonful of Pixian bean paste and stir-fry until fragrant~ then add carrots and stir-fry~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 5

  6. Stir-fry the carrots until soft and add the fried rice cake, then add two spoons of Korean sweet and spicy sauce (dissolve two spoons of sweet and spicy sauce with boiling water), cut cabbage, stir-fry evenly ~ the sweet and spicy sauce is very colorful~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 6

  7. Add a small amount of chicken essence and stir-fry evenly~ If Pixian bean paste is added, the saltiness will be very good, no need to add more salt~ Sprinkle white sesame seeds and stir well before serving (raw white sesame seeds must be stir-fried in advance or slightly fragrant in the microwave)~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 7

  8. Slightly reduce the juice ~ sprinkle with white sesame seeds and stir evenly before serving (raw white sesame seeds must be sauteed in advance or slightly fragrant in the microwave) ~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 8

  9. The delicious fried rice cake is ready. Because the surface of the rice cake is rough, the sauce and sesame are all wrapped in the rice cake~

    Crispy on the outside and tender on the inside ~ an improved version of fried rice cake that doesn’t stick to your mouth! step 9