Low Sugar Tteokbokki

Cut the konjac rice cakes and fish cakes into bite-sized pieces.

Heat olive oil in a pan and sauté minced garlic.

Add water, low-sugar gochujang, low-sugar soy sauce, erythritol, and Korean chili powder to make the sauce.

Once it boils, add the konjac rice cakes and fish cakes and simmer over medium-low heat.

Slice green onions and add them; continue to simmer until the sauce thickens and then it's ready.