Four Seasons Fried Rice Cake
1.
Cut potatoes, taro, carrots, and spinach into shreds.
2.
Shred the cabbage.
3.
Fish cake slices.
4.
Shred the onion.
5.
Adjust the sauce and set aside.
6.
Pour water into the pot.
7.
Pour in the prepared sauce.
8.
Put the rice cakes after the water has boiled.
9.
Bring to a boil again.
10.
Add fish cakes, onions, and cabbage.
11.
Add appropriate amount of kimchi after boiling.
12.
Cook until the rice cakes are cooked.
13.
Take a bowl and put an appropriate amount of tempura powder.
14.
Appropriate amount of water.
15.
Stir it to make a thin paste.
16.
Put the carrot shreds in order to evenly stick the batter, and then clip out. Put on the fragrant taro shreds and come the same way. The same goes for shredded potatoes and spinach.
17.
Heat oil in the pot and add four kinds of vegetable dishes with tempura powder.
18.
Let it fry, and it will be done slowly.
19.
The fried vegetables are placed on the cooked rice cakes.
20.
Put a little more kimchi on it.
21.
Let's start!
