Cheese Rice Cake Ramen
rice cake strips 150g | Fish tofu 100 grams |
Food 1 block | Korean kimchi 100g |
Korean chili sauce 1.5 tablespoons | Fried eggs 1 |
Anjia cheese slices 2 tablets | Water 1 small bowl |
Light soy sauce 1 small spoon | White sugar 1 small spoon |
Cornstarch 1 small spoon |
Step 1
Prepare the required ingredients.Step 2
Add 1 tablespoon Korean chili sauce, 2 teaspoons light soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch and water to a small bowl, stir well and set aside.Step 3
Cook the rice cake until it floats, take it out and put it in ice water and set aside.Step 4
Drain the pancakes when cooked and set aside.Step 5
Add oil to the pot, add spicy cabbage and fish tofu and stir-fry.Step 6
Add the sauce and bring to a boil.Step 7
Add the rice cake and noodles, stir evenly, and reduce the juice to a thick consistency over high heat.Step 8
Place on a plate and top with eggs and cheese slices.Step 9
The remaining heat will melt the cheese slices, mix well and it’s super delicious. Cheese rice cake ramen cooking tips