질문하기
Slice the cabbage and onion into bite-sized pieces.
Blanch the rice cakes, cabbage, and onion briefly in boiling water.
Make the sauce in a pan by mixing gochujang, chili powder, soy sauce, minced garlic, and water.
Add the blanched ingredients and fish cake to the pan and stir-fry.
Simmer until the sauce is reduced.
