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 g
Oil 20 ml
Rice Cake, boiled then removed from water 200 g
Carrots, sliced into matchsticks 30 g
Korean Hot Sauce 160 g
Leeks (finger-length segments) 25 g
Hot Spring Egg (Onsen Tamago) 1 pc
White Sesame Seeds, toasted

Main course

Asian

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.

Main course

Asian

Vegetarian Meat

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Korean Stir-Fried Rice Cakes

Ingredients