Appetizer-korean Spicy Grilled Rice Cake
1.
Prepare the materials.
2.
Pour water into the pot, boil the cubs, pour the rice cakes, blanch them, and remove them.
3.
Pour oil into the pot and heat it up.
4.
Pour the green pepper and stir fry.
5.
Pour in the cucumber and stir fry.
6.
Pour the spicy cabbage at the end.
7.
Add the right amount of water.
8.
Add the chili sauce.
9.
Add the rice cake, add salt and sugar to taste, and simmer the juice over medium-low heat.
10.
Put a layer of tin foil on the baking tray, pour in the rice cakes, and bake for 5 minutes at 180°C.
11.
Sheng out.