Preparation

• step 1

  Pour 1,500g water into the mixing bowl

• step 2

  Put on the measuring cup, and boil the water at 10min/120℃/BREV1

• step 3

  Put the simmering basket in the mixing bowl, and place 250g rice cake bars in the simmering basket

• step 4

  Put on the measuring cup, cook the rice cake bars at 3min/100℃/BREV1, then rinse them with water, and drain off water from them

• step 5

  Put 20g oil, 5g shredded ginger, 5g segmented scallion seeding, and 50g shredded onion into the mixing bowl

• step 6

  Add 100g streaky pork slices and 10g garlic slices

• step 7

  Without the measuring cup, stir-fry the ingredients at 5min/120°C/BREV1

• step 8

  Add 100g Korean kimchi, 250g Korean rice cake bars, 40g Korean chili sauce and 100g water

• step 9

  Put on the measuring cup, and fry the ingredients at 4min/120℃/BREV0.5 (DO NOT take off the measuring cup midway!)

• step 10

  Add 10g segmented chive

• step 11

  Fry the ingredients at 30sec/120℃/BREV0.5

• step 12

  Ready for enjoyment