1. Carrots, onions, cabbage, shredded
2. Stir fry with a little oil
3. Drop a little white vinegar to preserve the color and vitamins
4. For the rice cake, add water and just submerge the rice cake. Korean chili sauce, a thick soup treasure, a teaspoon of sugar, after boiling, turn to low heat, and stir it after a while. The rice cakes and sauce must be stirred evenly in the pot before boiling. Turn to low heat and keep stirring to prevent sticking. pot
5. Cook until the soup becomes thick, add the vegetables, stir over medium heat, and keep stirring until the soup is rich and can be hung on the rice cake, and there is no liquid juice in the pot. Add salt according to taste (generally not needed)
