Different from the fried rice cakes in China, the rice cakes used are a kind of rice cake stick with middle finger thickness, rather than domestic rice cake slices. Moreover, the so-called fried rice cakes are not really fried in the way of stir-frying, but are slowly stewed between Chili sauce and Chili oil with a kind of Chili glue. Finally, the white rice cake is completely immersed in the thick Chili sauce, red and white, which looks good. Fried rice cakes usually contain something called "Oh Lake", which tastes like fish intestines and is shaped like tofu skin. Korean Chili sauce is sweet, so this fried rice cake tastes sweet and spicy, but it is not the sweet rice cake in the south. It is not always sweet, and with spicy food, it will not be boring, but will become more and more desirable.

Ingredients: 500g of Korean rice cake, 50g of Chinese cabbage, 50g of red pepper, 2 cloves of garlic, red pepper and onion 1 slice, korean chili sauce, fine sugar, soy sauce and water.

Cooking:

1. Cut the Korean rice cake strips into three equal parts to form a short cylinder.

2. Preheat the oil pan, add minced garlic, shredded red pepper, chopped green onion and shredded cabbage and stir fry.

3. Add soy sauce, Korean Chili sauce, sugar, and a little water. After seasoning, add the rice cake and stir fry, then turn to low heat to let the rice cake absorb the soup.