Korean Stir-Fried Rice Cakes

Name: Korean Stir-Fried Rice Cakes
Yield: 1
Ingredients: 85.0g NoChicken Burger; 20.0ml Oil; 200.0g Rice Cake, boiled then removed from water; 30.0g Carrots, sliced into matchsticks; 160.0g Korean Hot Sauce; 25.0g Leeks (finger-length segments); 1.0pc Hot Spring Egg (Onsen Tamago); 0.0g White Sesame Seeds, toasted

NoChicken Burger slices replace Korean fish fillets while keeping the original taste of Korean street snacks — a great pairing that retains Korean flavours.

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Korean Stir-Fried Rice Cakes

NoChicken Burger 85.0 g
Oil 20.0 ml
Rice Cake, boiled then removed from water 200.0 g
Carrots, sliced into matchsticks 30.0 g
Korean Hot Sauce 160.0 g
Leeks (finger-length segments) 25.0 g
Hot Spring Egg (Onsen Tamago) 1.0 pc
White Sesame Seeds, toasted

Asian

Main course

Vegetarian Meat

NoChicken Burger slices replace Korean fish fillets while keeping the original taste of Korean street snacks — a great pairing that retains Korean flavours.

...

Preparation

Korean Stir-Fried Rice Cakes
- Slice the NoChicken Burger, pan-fry until fragrant and set aside.
- Stir-fry the leeks, carrots, rice cakes and sliced NoChicken Chunks in oil.
- Add the Korean hot sauce, cook until hot, place the hot spring egg in the centre and sprinkle with sesame seeds.

Asian

Main course

Vegetarian Meat

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Korean Stir-Fried Rice Cakes

Ingredients