1. Shred the onion, shred the carrot, and slice the bacon
2. Rinse the rice cake with cold water and break it apart
3. Prepare Korean hot sauce and mozzarella cheese
4. Pick up the frying pan, add onions and carrots and stir fry
5. Add bacon and stir well
6. Add appropriate amount of water
7. Pour the hot sauce
8. Add rice cakes, cover and simmer for a while
9. Preheat the oven up and down at 165 degrees
10. The soup can be thick
11. Served in a baking bowl
12. Sprinkle with mozzarella cheese
13. Into the lower middle of the oven
14. Bake for 13 minutes, until the cheese melts
Tips:If you don’t want cheese, just omit the last part of cheese baking
