1. Prepare all the ingredients, cut the rice cake along the gap, rinse the old tofu with boiling water, and cut into small pieces
2. Put oil in the automatic pot, put the chopped green onion, use the manual function to heat, burst the fragrance of the chopped green onion
3. Then add kimchi, tofu, rice cakes, and 3 cups of water
4. Continue to use the manual function, and adjust the firepower to medium and high firepower by turning the knob under the handle
5. After boiling, add a tablespoon of Korean chili paste and stir well
6. Continue to use the manual function, turn down the heat, and simmer for 15 minutes. When the rice cake is very soft, turn off the heat.
Tips:1. The rice cake has not been cooked beforehand, just cook it in the kimchi soup
2. After simmering for 10 minutes, stir frequently with a spatula to prevent the rice cake from sticking to the bottom
3. Kimchi has a taste, chili sauce also contains salt, so there is no need to put salt in the soup
