질문하기
Cut the rice cakes, fish cakes, and cabbage into bite-sized pieces.
Add olive oil to a pan and sauté minced garlic.
Add cabbage and fish cake and stir-fry.
Add rice cakes, water, gochujang (Korean chili paste), chili powder, soy sauce, and oligosaccharide to the pan and bring to a boil.
Simmer on low heat until the rice cakes become soft.
Finish by topping with chopped green onions.
