1. Prepare materials
2. Wash and shred onions, carrots, and rapeseed
3. Bring the water to a boil, pour in the rice cake and start cooking
4. Frying pan
5. Add onion and stir fry
6. Add shredded rapeseed and carrots and stir fry
7. Add light soy sauce and sugar to continue frying
8. Add Korean kimchi and stir well
9. Pour the rice cake and water into the whole pot
10. Continue to cook on medium heat
11. Add 2 scoops of Korean hot sauce
12. Cook for a while and add chicken essence
13. Collect the sauce over high heat, cover and simmer for a while.
14. Sprinkle with chopped green onion and white sesame seeds.
Tips:Canola can be replaced with cabbage
