Preparation materials: 500 grams of Korean-style rice cake strips, 50 grams of cabbage, 200 grams of sliced beef, 50 grams of red bell pepper, 2 cloves of garlic, 1 each of red pepper and green onion, Korean chili sauce, fine sugar, soy sauce, and water in moderation.

Cooking method:

Cut the Korean rice cake strips into three equal parts to become short cylinders, and then soak them in hot water to soften them.

Preheat a frying pan and stir-fry the meat slices in the pan until they are seven minutes old.

Add minced garlic, julienned red pepper, sliced red pepper, sliced green onion and sliced cabbage.

Season with soy sauce and sugar, then add the rice cake cubes and stir-fry, then turn down the heat to let the rice cake absorb the soup.

Add the chili sauce at the end and stir-fry well.

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