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Korean Stir-Fried Rice Cakes

  • 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
  1. 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.