Fried rice cake with pickled potherb mustard offers a delightful blend of textures and flavours. The taste can be described as a delicious combination of savoury, slightly sweet, and sour flavours. It is a popular dish in various Asian cuisines and can be enjoyed as a main course.
Ingredients (serve 1-2 people)
- Korean rice cake – 200 g
- Pickled potherb mustard – 70g
- Oil – 2 teaspoons
- Salt – 1 teaspoons
- Wine – 2 teaspoons (optional)
- Mirin – 1 teaspoon
- Sesame oil – 2 teaspoons
- Mushroom powder – 1/2 teaspoon
- Water – 20 ml
Direction
- Boil frozen Korean rice cake for 3 min (It varies with the rice cake product. It is suggested to check the product direction on the package)
- Add 2 teaspoons of oil into the saucepan
- Put and fry the picked potherb mustard into the saucepan for 3 minutes after the saucepan is heat
- Put the Korean rice cake into the saucepan and mix them.
- Add water, mushroom powder, mirin, salt, and wine into saucepan and continue to mix them until the water is absorbed by rice cake
- Add sesame oil into the mixture. It is done.
It is a good idea for quick vegan lunch or dinner. Fried rice cake with pickled potherb mustard is a dish that combines the flavours of chewy rice cakes with the tanginess of pickled potherb mustard. The pickled potherb mustard adds a savoury, tangy and slightly sour note to the dish, which balances well with the richness of the fried rice cakes.
