Korean style baked rice cake (oven version)

1. All materials are ready.

2. Boil the rice cake strips in water and cool them down in cold water.

3. Shred carrots, cut onions into strips, shred bok choy, and chop garlic into small pieces.

4. Sauce for making baked rice cakes: Put Korean chili sauce, soy sauce, and white sugar into a small bowl, chop garlic into pieces and add, then add 3 tablespoons of water and mix well.

5. Pour the cabbage, onions, carrots, rice cake strips, and the prepared rice cake sauce into a large bowl and mix well.

6. Wrap all ingredients evenly with sauce. Pour it into the big wrist.

7. Put it into the Changdi wind furnace and start the air frying mode. Preheat at 180 ℃ for 3 minutes and bake for 15 minutes. Pull out the small pot halfway and stir it up, otherwise the ingredients on top will become too dry.

8. Sprinkle some sesame seeds and chopped scallions before serving.