1. Don't put oil in the pan, sauté the white sesame seeds on a low heat, and bake the white sesame seeds until they turn slightly yellow.
2. Wash the onion and cut into shreds.
3. Peel and shred carrots.
4. Cut the ham slices into small pieces.
5. Bring a pot of water to a boil, put your fingers on the rice cakes and cook until they are soft, turning them while cooking to prevent the rice cakes from sticking.
6. Put an appropriate amount of oil in the wok, and stir-fry the carrots and onions first.
7. After the onion has softened, add the sliced ham and continue to fry for two minutes.
8. Add the soft boiled finger rice cakes, add three spoons of Korean hot sauce, three spoons of white sugar, and stir-fry evenly in a bowl of water. (Taste the taste during the cooking process. There are many types of Korean hot sauce, each of which has different sweetness and saltiness. Add hot sauce and sugar and salt as appropriate according to your taste. The hot sauce I used has saltiness, so No need to add salt.)
9. Simmer on low heat for 8 minutes, until the soup is thick and ready to be served.
10. Sprinkle with the white sesame seeds that were sautéed before.
11. Cut the seaweed into thin strips with scissors and sprinkle on the fried rice cake.
Tips:Flip the rice cakes from time to time to avoid sticking to the pan.
