Finger rice cake: one bag, spicy cabbage: one leaf, onion: one small, carrot: one small root, Korean hot sauce: two tablespoons, salt: moderate, sugar: moderate
Step 1: Prepare the materials.
Step 2: Cut the onion into small pieces. Cut carrots into long strips. Sliced spicy cabbage.
Step 3: Cook rice cakes in water. Add water twice. Remove it and put it in cold water to prevent sticking together. Then drain the water for later use.
Step 4: Remove from heat. pour oil. Add onions and stir-fry. Stir fry carrots.
Step 5: Stir in the rice cakes.
Step 6: Add two tablespoons of Korean chili sauce. add water. The fire is boiling. Change to low heat and collect the juice.
Step 7: Receive half of the juice and season with salt and sugar according to personal taste. Continue collecting juice.
Step 8: The final juice is almost loaded.