Step 1: Cut the chicken spleen into small pieces and put them in a container.
Step 2: Stir and mix all seasonings well.
Step 3: Mix the seasoning sauce and chicken spleen evenly, then marinate for 30 minutes.
Step 4: Cut the cabbage and onion into small pieces, shred the carrot, and cut the green onion into sections.
Step 5: Fry onion, carrot and cabbage until soft, then add chicken spleen. After the chicken spleen is fried to half-cooked, add the remaining marinade and green onions, and continue to stir-fry.
Step 6: When the vegetables are fried out of water, add the Korean rice cakes to cook. (If there is not enough water, you can add an appropriate amount of boiling water.)
Step 7: Continue to stir-fry until the sauce thickens and serve.
