1. Wash the rice cake strips and put them into a pot, add water not exceeding the rice cake strips, the amount of water is about 1-2 fingers higher than the rice cake strips can be

2. After the water boils, turn down the heat to low, and cook for 3 minutes and then remove them from the pot. Omit this step if you are using freshly made rice cakes, but if you are using frozen bagged rice cakes, blanch them in boiling water first to make them taste better

3. Put the blanched rice cake strips into cold water to soak, which will make them more chewy

4. Put the rice cake strips, Korean chili sauce and sugar into a pot, and pour in water about half a finger above the rice cake strips to make them more chewy. Pour in about half a finger's worth of water

5. Bring the rice cakes to a boil over medium heat, add 1/4 tsp of chili powder, and reduce the heat to low

6. Stir the rice cakes with a wooden spatula to prevent them from sticking to the bottom. Add sliced carrots and onions

7. Add cabbage and fish cake and sprinkle with a small clove of garlic

8. When the vegetables are cooked and tender, sprinkle with chopped green onion and serve