Grilled Congolese Rice Cake (child snack, late night snack menu,
White rice cake is made of rice, so if you eat it, you feel full and familiar There is. Defrost the rice cake in the freezer and mix it with grain syrup and bean powder I made the sauce. It has been reborn as a snack with a good soft texture. *^^*
1 serving
Within 60 minutes
재시리
Ingredients
  • Bar rice cake
    1ea
  • perilla oil
    2T
  • grain syrup
    4T
  • Soy sauce
    1T
  • Oyster sauce
    1/2T
  • bean powder
    1T
Cooking Steps
STEP 1/8
One bar rice cake in the freezer
Grain syrup, prepare the spices.
Let the rice cake defrost at room temperature.
STEP 2/8
I defrosted the rice cake and it's perfect for cutting.
I cut it into bite-sized pieces to make it easy to eat.
STEP 3/8
Put 2T of perilla oil in a pan and on low heat
Bake the white rice cake. crumpled and mushy
The texture is so good. I pressed it with chopsticks
If you go in, it's cooked.
STEP 4/8
I make garaetteok sauce.
If you eat grain syrup, it's hard to dip it in
It's hard. If you make sauce, it's soft and flows down
It's good to put it down.
Put in 4T of grain syrup.
STEP 5/8
Add 1T of soy sauce and season it.
STEP 6/8
I added 1/2T of oyster sauce,
It has a much deeper taste
I can feel it.
STEP 7/8
Lastly, add 1T of bean powder
Mix it. With bean powder, the sauce
It's gotten a lot softer.
STEP 8/8
Dipping it in a soft sauce, it's endless
I can't help it. *^^*
If the rice cake is hard, cook it in boiling water and try it. I fried it in perilla oil You can grill it and use it.
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