Korean style seafood stir fried rice cake

1. Prepare ingredients such as vegetables, fish and tofu, rice cake strips, and Korean chili sauce.

2. The first step is to process the vegetables, clean them all, and shred the onions, cabbage, and carrots; Fish tofu, sliced, set aside; The onion and cabbage were missed.

3. Cut coriander into sections, scallions and garlic, mince, and set aside for later use.

4. Step 2: Mix bowl sauce: Add half a spoonful of sugar, 1 spoonful of starch, 1 spoonful of vinegar, 2 spoonfuls of tomato sauce, a little soy sauce, half a bowl of water, and 2 spoonfuls of Korean chili sauce to the bowl, and stir well; Friends with heavy mouth can add an extra spoonful of chili sauce for a better color.

5. You can also add half a spoonful of thin chili noodles like me to enrich the taste. This chili noodle is not spicy, mix well and set aside.

6. The third step is to cook the rice cake. The rice cake strips are cooked first and then stir fried, which will be softer, more sticky, and more elastic than directly frying the rice cake; Boil water in the pot, then add rice cake strips and cook until all the rice cakes float.

7. The fourth step is to stir fry the rice cake. While cooking the rice cake, use a frying pan on the other end of the stove to heat a little oil, add chopped scallions and ginger, and stir fry until fragrant.

8. Add shredded onions and cabbage, stir fry.

9. Stir fry the onion and cabbage until they turn color, then add fish and tofu.

10. Use a spoon to scoop out the rice cake, put it into a vegetable pot, and then mix the prepared sauce evenly before pouring it into the pot.

11. Boil the soup over high heat until it thickens.

12. Sprinkle scallions and coriander on top of the wok, and a simple Korean style seafood stir fried rice cake is ready.

13. Soft glutinous rice cake with Q-shaped texture, wrapped in thick sauce.

Paired with fish, tofu, and vegetables, it's really delicious.