Diet-Friendly Spicy Rice Cake (Tteokbokki)

Cut the konjac rice cake and cabbage into bite-sized pieces.

Heat olive oil in a pan and sauté the green onion to bring out the flavor.

Add chicken breast sausage and stir-fry until cooked through.

Add the konjac rice cake, cabbage, and onion to the pan and stir-fry together.

Make the sauce by mixing gochujang (Korean red chili paste), gochugaru (chili powder), minced garlic, low-sodium soy sauce, and water.

Pour the sauce into the pan and simmer over medium heat.

Sprinkle a little mozzarella cheese on top and let it melt. Once melted, it's ready to serve.