Preparation materials: 500 grams of Korean rice cake strips, 50 grams of cabbage, 200 grams of beef slices, 50 grams of red pepper, 2 cloves of garlic, 1 each of red pepper and green onion, Korean chili sauce, fine sugar, soy sauce, and appropriate amount of water.

Cut the Korean rice cake strips into three equal parts into short cylindrical shapes and soak them in hot water until soft.

Preheat the oil pan, put the meat slices into the pan and stir-fry until medium cooked.

Add minced garlic, julienned red pepper, sliced ??red pepper, diced green onion and sliced ??cabbage and stir-fry.

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

Finally, add the chili sauce and stir-fry evenly.