Stir-fried Tomato, Egg & Bok Choy

Cut the rice cake, eggs, fish cake, and green onion into bite-sized pieces.

Heat cooking oil in a pan and stir-fry the green onion to make green onion oil.

Add the fish cake and rice cake to the pan, and stir-fry together.

Add gochujang (Korean chili paste), soy sauce, and sugar, stirring to mix the seasonings well.

Crack the eggs into the pan and stir-fry until cooked.

Serve on a plate and sprinkle with sesame seeds to finish.