Korean spicy stir fried rice cake, homemade rice cake, delicious both cold and hot

1. The ratio of big Rice noodles and glutinous rice flour is generally 1:1. It can also be 2:3 or 3:2. Rice with more rice will make the rice cake chewy, while glutinous rice with more will make it soft and sticky, depending on personal preference.

2. Pour the big Rice noodles and glutinous rice flour into the container in proportion, and add water and salad oil several times, as with noodles, adding less and more times. The ratio of water to oil is 5:1, without any order, just knead the dough soft and smooth. The texture of the dough is different from that of the dough, it has no gluten and is not sticky to the hand. Wet powder hanging on the hand is easy to remove.

3. Divide the kneaded dough into several small pieces, apply a little salad oil on the cutting board, and knead the small dough into finger sized strips. It should not be too long, otherwise it will easily break when cooking.

4. Put the kneaded rice cake strips on the steamer (add steamer cloth, otherwise it will stick easily). Arrange well, leaving gaps between each piece. Steam in a pot for 10 minutes.

5. The rice cake strips are steamed.

6. Take out the rice cake strips and drawer cloth from the pot and put them in cold water. The rice cake strips can easily fall off the tray cloth, so take out the tray cloth. After multiple showers, the rice cake strips will become smooth and strong.

7. Cut the cooled rice cake strips into small pieces, leaving enough for stir frying during meals. Put the rest in a fresh-keeping bag and put it in the freezer compartment of the refrigerator. It can be stored for several months and can be eaten and taken anytime without thawing, which is very convenient.

During the steaming of rice cake strips, prepare the ingredients - carrots, onions, cabbage, scallions, sweet and spicy (i.e. Korean fish cake), Korean spicy sauce, and white sugar. If you can't find the sweetness or spiciness, you can use shrimp skin, sea rice, or fish balls (sliced) instead

9. Start frying rice cakes. Add a little salad oil to the wok, heat up the oil, add carrot slices and onion strips, and stir fry slightly.

10. Add an appropriate amount of water (add less water to freshly made rice cake strips; add more water to frozen rice cake strips because they need to be stewed for a while to fully cook), then add sweet and spicy strips and cabbage strips, stir fry

11. Add Korean spicy sauce.

12. Add white sugar. If you like sweet taste, you can add more sugar.

13. Add rice cake strips and continue to stir fry until the soup is dry. When it is about to be cooked, add scallions.

14. It's done! Cold or hot food is acceptable, Korean style spiciness is slightly sweet and spicy, which most people can accept and is very appetizing.