It’s a Korean style dish. I love almost all the food made from sticky rice.
For the sticky rice cake, I bought from supermarket. It’s vacuum pack. Sticky rice cake is very hard and dry. So first, I need to soak them in water and separate them. To make it easier, I also boil them in water for several mins until they get really big and fat and soft. Soak them in cold water and drain.
Prepare sauce: 2 tbsp Korean chili paste, 1/2 1 tbsp light soy sauce, 1/2 1 tbsp sugar, 1 tbsp syrup. Mix them well.
- Heat a pan. Add in a little oil. Saute 2 cloves of chopped garlic and slices of 1 onion till aromatic.
- Add in sauce, and pour in 1/2 1 cup water/stock. Stir to let the sauce dissolve evenly.
- Put in drained rice cake and sausage slices. Boil till sticky rice cake float in the pan and completely soft. (About 5 mins).
- Add in cabbage slices. Simmer for another 3 mins. Just to prevent all the sticky rice cake sicking together, please keep stirring. If the sauce is too dry, please feel free to add more water/stock.
- Spread in chopped spring onion. And ready to serve.
It’s very simple. And you can add more or less chili paste according to your taste.
Very chewy gooey.
Reblogged this on Singapore Maths Tuition.
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