Cold water will be put into the pot and boiled for two to three minutes.
Put two spoonfuls of Korean hot sauce, a spoonful of tomato sauce, and two spoonfuls of sugar (added according to your taste) in the bowl and pour in a proper amount of water to make a bowl of sauce. (The water can be more, and I personally think that the rice cake will be more cooked.)
Put the butter in the pot and pour in the onion and stir-fry the scent. Pour the diced rice cake into the pot and stir fry for two or three minutes. Finally, pour in the prepared juice and cook for ten minutes. (If the soup is over a fire, the juice is wrapped in the rice cake.)