Hot Pot Rice Cakes
Chewy rice cakes simmered in spicy hot pot broth with assorted ingredients, delivering a satisfying and comforting one-pot meal.
Ingredients
12 items- Rice cake slices 200g
- Hot pot paste 30g
- Garlic 3 cloves
- Ginger 1 small piece
- Scallions 2 stalks
- Fish balls 50g
- Tofu skin 50g
- Baby cabbage 100g
- Light soy sauce 1 tbsp
- Granulated sugar 1/2 tsp
- Toasted white sesame seeds 1 tsp
- Cooking oil 1 tbsp
Nutrition
Steps （8 steps）
Soak rice cake slices in warm water for 10 minutes to soften, then drain to prevent sticking.
Slice garlic, mince ginger, cut scallions; halve fish balls, cut tofu skin into strips, chop baby cabbage.
Heat oil over medium heat, sauté garlic and ginger until fragrant, about 30 seconds; add hot pot paste and stir over low heat until melted and red oil releases.
Increase to medium heat, add fish balls and tofu skin, stir-fry for 1 minute until balls are lightly golden.
Add soaked rice cakes and 200ml water; bring to a boil over high heat, then reduce to low-medium and cook for 3-4 minutes until rice cakes are tender and chewy.
Add baby cabbage, soy sauce and sugar; stir-fry over high heat for 1 minute until the leaves are wilted.
Turn to high heat and reduce sauce for about 30 seconds until thickened and coating the ingredients; sprinkle with scallion greens and sesame seeds; turn off heat.
Transfer to a bowl and serve immediately to enjoy the spicy and numbing hot pot flavor.
Tips
Do not overcook the rice cakes to keep them chewy. Adjust the amount of hot pot paste to your preferred spice level. You can substitute other hot pot ingredients like enoki mushrooms or luncheon meat.
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