Cut the cabbage and fish cake into bite-sized pieces. 2. Make the sauce. In a small container, mix together Korean chili paste, Korean chili pepper flakes, sugar, minced garlic, black pepper to taste, water, and chicken stock. 3. In a pan, add 1 cup (240ml) water and the sauce. Bring it to a boil.
what id do is just pan fry leftovers. add a some of oil to a pan or lather the rice cakes in oil and then fry on medium. itll get goopy but it will toast up. you dont want to flip until it forms a crust cause itll try to stick to the pan if its still goopy. once both sides are nice and toasty. you put honey on it and eat it. sooo good. jVKgpQ.