Craving a snack that's both incredibly flavorful and surprisingly addictive? Look no further than these Chewy Chili Oil Bean Sprout Rice Cakes! This recipe takes the humble rice cake and transforms it into a vibrant, spicy, and satisfying treat. Forget bland, boring snacks; these cakes are packed with the satisfying crunch of rice cakes, the refreshing bite of bean sprouts, and a generous kick of chili oil that will leave you wanting more. The combination of textures and tastes is truly irresistible, making them perfect for a quick snack or a light meal.
We've carefully crafted this recipe to deliver the perfect balance of spice and freshness. From the preparation of the bean sprouts to the precise amount of chili oil, each step contributes to the ultimate flavor experience. Ready to create your own batch of these addictive rice cakes? Let's dive into the simple, step-by-step instructions below!
Tools Needed
- Pot
- Bowl
- Knife
Ingredients
- Powdered bean sprouts: 250g
- Green onions
- Green chili pepper: 1
- Minced garlic: 1/2 spoon
- Soy sauce: 1 spoon
- Oyster sauce: 1 spoon
- Sugar: 1 spoon
- Red pepper powder: 1 spoon
- Cooking oil: 4 spoons
- Pork belly (optional)
- Rice cakes
Step-by-Step Instructions
Step 1. Prepare Bean Sprouts and Aromatics
- Prepare 250g of powdered bean sprouts. Boil them in water for 5 minutes (chewy) or 7 minutes (soft). Separate strands for even cooking.
Step 2. Make the Chili Oil Sauce
- Cut green onions in half, then finely chop. Finely chop the green chili pepper.
- In a bowl, combine chopped green onions, chili pepper, minced garlic, soy sauce, oyster sauce, sugar, red pepper powder, and cooking oil. Simmer until steamed.
- (Optional) Cut pork belly into pieces and fry until crispy. Add this to the sauce for extra flavor.
Step 3. Combine Sauce and Rice Cakes
- Mix the seasoning sauce evenly. Add rice cakes to a bowl and mix well with the sauce.
Step 4. Add Pork Belly (Optional)
- Add the fried pork belly (if using) to the rice cakes.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Adjust boiling time for desired bean sprout texture.
- Fried pork belly adds extra deliciousness.
Nutrition
- N/A
FAQs
1. Can I use different types of rice cakes?
Yes! Experiment with brown rice cakes, multigrain cakes, or even gluten-free options. The texture might vary slightly.
2. What if I don't have chili oil? Can I substitute?
You can substitute with a chili garlic sauce, sriracha, or even a sprinkle of chili flakes for a less intense flavor. Adjust to your spice preference.
3. How long can I store the rice cakes?
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days. They're best enjoyed fresh but still tasty cold.
So there you have it – a simple yet incredibly satisfying snack that's perfect for any time of day. These Chewy Chili Oil Powdered Bean Sprout Rice Cakes are a guaranteed crowd-pleaser, offering a delightful balance of textures and flavors. Enjoy experimenting with this recipe and making it your own!