질문하기
Cut the rice cakes into bite-sized pieces.
Blanch the rice cakes in boiling water for 2 minutes, then drain.
Add oil to a pan and stir-fry the green onions to bring out the aroma.
Add fish cakes and onions and stir-fry.
Add the rice cakes and the sauce (gochujang, red pepper powder, sugar, soy sauce, water), then bring to a boil.
Add cabbage and carrots and simmer over medium heat for 5 minutes.
When the rice cakes become chewy, sprinkle sesame seeds on top to finish.
