Rice Cake and Sundae Stir-Fry recipe - ingredients, nutrition and when to eat it
Chewy rice cakes, sundae, and crisp cabbage are stir-fried in a spicy-sweet sauce for this Korean snack-bar favorite.
Chewy rice cakes, sundae, and crisp cabbage are stir-fried in a spicy-sweet sauce for this Korean snack-bar favorite. It’s a satisfying, appetite-waking meal that works well for lunch or dinner.
Street food · 20 minutes to cook
Tips: Stir often while the sauce reduces so the rice cakes don’t stick to the pan.
Tips: Sundae can burst if cooked too long, so add it at the end and gently toss it through.
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Ingredients (1 serving)
- Rice cakes — 120 g
- Korean blood sausage — 120 g
- Cabbage — 80 g
- Gochujang — 1 Tbsp
- Gochugaru — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Minced garlic — 1 tsp
- Green onion — 0.3 pc
- Cooking oil — 1 tsp
- Water — 0.5 cup