1. Bring the water in the pot to a boil, then pour the rice cakes, and cook for about 2 minutes. Then pour out part of the water and add the hot sauce.
2. After adding the spicy sauce, quickly stir-fry the rice cakes so that the rice cakes are covered with the color of the spicy sauce, and then pour in the right amount of boiling water to cover the rice cakes. Bring to a boil, add the instant noodles after boiling with water, no need to add seasoning
3. About a minute or so, the noodles will cook slightly soft, add the small rapeseed and spinach and stir fry while cooking to prevent it from sticking to the pan. After the soup is thick and soft, it will be out of the pan!
Tips:The rice cake must not be cooked for too long, otherwise it will be too soft and unpalatable afterwards. Don’t pour all the water after the rice cakes are cooked. Some water is needed to adjust the soup. If you don’t have Korean rice cake sauce, use Korean spicy sauce and a little rock sugar instead
