1. Boil half a pot of boiling water, put the rice cakes in a pot and soak until soft.
2. Chives, chopped green onions.
3. Shred the onion.
4. Prepare the spicy cabbage and stir-fried rice cake sauce.
5. Add the shredded onion in a hot pan with hot oil and stir fry for a while.
6. Add the spicy cabbage and stir fry evenly.
7. Add the soaked rice cakes.
8. Add stir-fried Korean rice cake paste and salt and stir fry until it is colored.
9. Bring to a boil in water that is flush with the rice cake.
10. Cook for about three minutes until the soup thickens, sprinkle with chopped green onion and white sesame seeds and stir-fry evenly.
11. Put it on the plate and enjoy it.
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