1. 1. Soak the rice cakes in cold water to soften, about an hour or so. Cut the rice cake, cabbage and onion into finger-wide strips.
2. 2. Put the butter in an iron pan and melt on a low fire
3. 3. Put in onions and fry them for a fragrance
4. 4. Put the rice cake on top of the onion and add cold water to submerge the rice cake. After it is boiled, simmer on low heat for about half an hour until the rice cake is soft and rotten. Add a little salt.
5. 5. Add cabbage and Korean hot sauce (the quantity of hot sauce can be adjusted according to personal taste)
6. 6. Collect the juice from the fire, it's finished, let's start eating
Tips:1. The softness and hardness of the rice cake can be selected according to personal taste for the time of soaking and boiling
2. After adding the hot sauce, turn the rice cakes in time to prevent sticking to the pan
3. As Korean chili sauce itself is salty, less salt should be added.
