Cut the onion into half rings, grate the carrots on a grater for Korean carrots. Fry the vegetables in vegetable oil. Cut the "tails" from the hearts and add to the vegetables. Fry with vegetables for 10 minutes.
Add the spices, ginger and garlic powder. Squeeze the juice out of the orange. Leave the hearts to simmer for another 10 minutes on medium heat, until the liquid is almost all evaporated. Add sour cream and a glass of boiled water. Reduce the heat and simmer the hearts for another 10-15 minutes after boiling.