Review of Rice Cake (Sliced type) - Jongga by princessmiharu

👩🏻‍🍳 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 😉 !