질문하기
Cut the cauliflower into bite-sized pieces.
Blanch the cauliflower in boiling water for 3 minutes.
Heat olive oil in a pan and sauté onion and minced garlic.
Add tteokbokki sauce (gochujang, soy sauce, chili powder, sweetener, water) and bring to a boil.
Add the blanched cauliflower and fish cake, then stir-fry until well coated with the sauce.
Add green onion and simmer on low heat for another 2 minutes.
