Preparation materials: 500g of Korean rice cake strips, 50g of Chinese cabbage, 200g of beef slices, 50g of red pepper, 2 cloves of garlic, red pepper and onion 1 slice, Korean Chili sauce, fine sugar, soy sauce and water.

Cooking method:

Cut the Korean rice cake into three equal parts to form a short cylinder, and then soak it in hot water until it becomes soft.

Preheat the oil pan, stir-fry the meat slices in the pan until they are cooked for seven minutes.

Add minced garlic, shredded red pepper, red pepper slices, onion slices and cabbage slices and stir fry.

Add soy sauce and sugar to taste, add rice cake pieces to stir fry, and then turn to low heat to let the rice cake absorb the soup.

Finally, add Chili sauce and stir well.