Didn’t have time to go for grocery shopping, so I prepared this dinner with whatever left in my kitchen - 👩🏻🍳 Spicy Korean Rice Cake with Omnimeat Strips & Olive Vegetable 🌱 . Red onions, garlic, ginger, Omnimeat Strips, Korean sliced rice cake, spicy soy bean paste, vegetarian oyster sauce, olive vegetables, white & black sesame seeds. That’s it, how quick & simple can this dinner be 😌 !
Heute habe ich das erste mal flache Rice Cakes probiert, davor habe ich immer nur mit den länglichen gekocht.
Die flachen eignen sich super für Suppen, sie werden recht weich und etwas "glibberig".
Die Konsistenz ist vielleicht nicht jedermanns Geschmack aber ich fand sie sehr gut. :)
Geschmacklich sind sie recht dezent, da sie zu 99% aus Reis bestehen, aber sie nehmen Gewürze und andere Geschmäcker gut an.
I love rice cakes. Sliced or stick type. Yummy!!! Had it for a simple dinner with button mushrooms.
È la seconda marca che provo e mi sono trovata meno bene. Sono rimasti più appiccicosi ma duretti nonostante la cottura uguale
👩🏻🍳 Korean Sliced Rice Cake in Spicy Preserved Bean Curd Soup ⬇️
Ingredients:
1 packet of dried black fungus, soaked & sliced
1 carrot, julienned
1 packet of Omnimeat Strip
3 cloves of garlic, minced
2 chilli padi, chopped
Spring onions, sliced into 1/2 inch chunks
1 teaspoon of sesame seeds
Half packet of Korean sliced rice cake
Soup base:
1 & 1/2 cubes of Organic Spicy Preserved Bean Curd
1200ml of hot water
1 tablespoon of vegetarian oyster sauce
Steps:
1. Premixed the preserved bean curd with hot water in a bowl. Set aside.
2. In a pan, stir fry minced garlic with grapeseed oil. Followed by carrots, black fungus and Omnimeat Strips.
3. Add in the premixed soup base in Step 1.
4. Add in Korean sliced rice cake.
5. Season with vegetarian oyster sauce.
6. Stir well. Let it boil, then add in spring onions, chilli padi and sesame seeds.
7. Let it simmer for 4 minutes and off the stove.
Do you prefer Korean sliced type rice cake or stick type? And how do you like to cook them? Share with me 😉 !
