1. First of all, we need to cut the potatoes into pieces, not too small or too big. Small ones will ripen quickly, but too big ones will not be ripe. Then soak the rice cake strips in water to thaw. It is best to soak the potatoes in to prevent oxidation.
2. Because we are overseas students, it is more difficult for us to buy meatballs than domestic ones. This is the assorted meatballs I bought in the Asian Super League. It contains bamboo round shrimp balls and fish tofu fish balls.
3. Then we need to cut them all in half. At this time, we need to heat the pan with hot oil to fry the meatballs until they are golden on both sides. You don’t need to fry it, because you can cook it later.
4. Don't throw away the oil after frying the meatballs. Use the remaining oil to fry the water-controlled potatoes until they are golden on both sides. Be sure to control the water, otherwise the water and hot oil will explode!
5. At this time, we need a pot of boiling water, and then put the potatoes in first. Because potatoes are harder to cook, put rice cakes and meatballs in order.
6. After the rice cakes, balls and potatoes are put in, the Korean hot sauce is needed. You can control the spiciness yourself, and then put the Shin Ramyun to boil. You can start the pot!
7. Sprinkle with black sesame seeds at the end, you can enjoy it~
