Rice Cake | Anchovy Stock Green Onions | Onion Carrot | Garlic | Soy Sauce Salt | Black Pepper Beef Stew Meat | Sugar Rice Cooking Wine | Sesame Oil Eggs
Prepare the anchovy stock Rinse and soak rice cake in cold water for 5-10 minutes. Whip eggs and season. Pour into a hot pan then immediately lift off the heat. Swirl egg around the pan to spread it evenly, making a thin crepe-like pancake.