Korean Stir-Fried Rice Cakes
NoChicken Burger slices replace Korean fish fillets while keeping the original taste of Korean street snacks — a great pairing that retains Korean flavours.
Ingredients
Korean Stir-Fried Rice Cakes
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Oil 20 ml
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Rice Cake, boiled then removed from water 200 g
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Carrots, sliced into matchsticks 30 g
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Korean Hot Sauce 160 g
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Leeks (finger-length segments) 25 g
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Hot Spring Egg (Onsen Tamago) 1 pc
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White Sesame Seeds, toasted
Preparation
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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.
