Kimchi stir-fried rice cake (using rice cake soup rice cake and
It's kimchi stir-fried rice cake made with rice cake soup and ripe kimchi, which are good for children to eat. I made it using the leftover stem after making ripe kimchi ssambap. It's a kimchi stir-fried rice cake that's good for snacks and side dishes.
2 serving
Within 30 minutes
딸기망고chsiiii
Ingredients
  • Rice cake soup
    200g
  • ripe kimchi
    150g
  • onion
    1/4ea
  • Carrot
    1/4ea
  • Bok choy
    1ea
  • leek
    little
  • Soy sauce
    1TS
  • cooking wine
    1TS
  • Sugar
    1/2TS
Cooking Steps
STEP 1/8
- Material preparation
Make the stems of ripe kimchi with ssambap. Refer to the recipe for ripe kimchi ssambap @6905080
STEP 2/8
- Squeeze the water out of the ripe kimchi and chop it into bite-sized pieces. Slice onions and carrots thinly
- Chop green onions and bok choy into big pieces
STEP 3/8
- Rinse the rice cake in water and remove the water with a kitchen towel
- Grease the pan a little and cook it until it's golden brown
STEP 4/8
Tip. It's stir-fried rice cake without soup, so cook it so that it doesn't stick to each other.
- Let's take out the grilled rice cake
STEP 5/8
- Stir-fry green onions, onions, and ripe kimchi in a pan where rice cakes were baked
STEP 6/8
- When onions become transparent, stir-fry cooked rice cake, soy sauce, cooking wine, and sugar
STEP 7/8
- Stir-fry until the soup is gone, taste it, and add salt if it's not enough, and sugar for sweetness
- Add bok choy, turn off the heat, and cook with residual heat
- Finish with a few drops of sesame oil and sesame oil
STEP 8/8
Kimchi stir-fried rice cake is done!
- I used the leaf part of the ripe kimchi ssambap and made it with the remaining stems, so you can use it all. But it's more crunchy because it's the stem. - You can add mushrooms instead of bok choy. - If you soak ripe kimchi in water for more than a day and use it after removing the water, it will lose its sour taste and the dull smell.
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