Spicy Rice Cake

Overview

The operation is simple and you will be successful as soon as you do it. It tastes just as good.

Shred carrots, onions and cabbage
Stir fry with a little oil
Drop a little white vinegar to retain the color and vitamins
For rice cakes, add water, just enough to cover the rice cakes. Korean chili sauce, a thick soup pot, a teaspoon of sugar, bring to a boil, then turn down to low heat and stir after a while. When the rice cake and sauce are put into the pot, be sure to stir evenly before cooking. When the pot is boiled, turn down to low heat and stir constantly to prevent sticking
Cook until the soup thickens, add the vegetables, stir, and cook over medium heat, stirring constantly until the soup is thick enough to hang on the rice cakes and there is no liquid left in the pot. Add salt to taste (generally not needed)